Fillets from the pork loin, a large cut that refers to the sirloin, tenderloin and rib section, have an ideal balance of marbling and connective tissue that makes them a prime choice for dry-heat cooking methods, such as roasting. Although some butchers label market-form pork loin as "pork chops" or "pork medallions," the fillet traditionally concerns an eight- to 284gr cut of meat taken from the centre of the loin -- similar to a beef tenderloin fillet.
Pat the pork fillets dry with a paper towel and season to taste with kosher salt and freshly ground black pepper. Add 2 tbsp of olive oil to a cast-iron skillet or sauté pan and place over high heat. Place two sprigs of sage and two sprigs of thyme in the oil. Heat the oven to 163 degrees Celsius.
Heat the oil until it shimmers and the herbs aromatise, approximately five minutes. Place the pork fillets in the pan and sear until golden brown on both sides, approximately five minutes total.
Remove the cast-iron skillet from the heat and place it on the middle rack of the oven. If you are using a sauté pan, transfer the fillets to a baking dish and place it in the oven.
Roast the pork loin fillets for 20 minutes or until they reach a minimum internal temperature of 68.3 degrees Celsius. Remove the pork fillets from the oven, cover them loosely with aluminium foil and allow them to rest for 10 minutes before serving.