Blend ingredients on pulse.I like to leave the contents a bit coarse.
Heat oven to 375°.
Cross-hatch the fat on the loins, taking care not to cut into the meat. Rub the salt into the fat, then a few grinds of black pepper.
Heat on high a saute pan large enough to hold the 4 loins. Once the pan is very hot, add 2 Tbsp olive oil and swirl around. Carefully place each loin, fat side down, and sear on high for 3 minutes. Gently lift and flip each loin, meat side down, for 4 minutes.
Brush the sauce over the fat, getting into all the crevices.
Put the pan into the oven and roast for 8 minutes. When the internal temp is 124°, remove from oven and put the loins on a cutting board for 5 minutes.
Slice carefully through the crust and serve with the remaining sauce.
