Yogurt and Chile Marinated Pork

Whisk together 1 cup yogurt, minced garlic, cayenne, salt, lemon juice, and 3 tablespoons olive oil in a large bowl until smooth and well combined.

Score the pork loin with a sharp knife in a crosshatch pattern about 1/2 inch deep. Add the pork to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

Preheat oven to 400°F (200°C). Remove pork from marinade and let excess drip off. Reserve the used marinade for basting if desired.

Heat an oven-safe skillet over high heat. Sear the marinated pork for 3-4 minutes per side until deeply golden and caramelized, using the crosshatch marks to develop color.

Transfer the skillet to the oven and roast for 20-25 minutes until the internal temperature reaches 145°F (63°C). Baste with remaining marinade halfway through cooking.

Remove from oven and let the pork rest for 10 minutes on a cutting board. This is non-negotiable—resting keeps the juices locked inside.

While the pork rests, stir together 1/2 cup yogurt and 1 tablespoon olive oil. Season with a pinch of salt.

Spread the salted yogurt across the serving plate as a creamy base. Slice the rested pork into thick rounds and arrange over the yogurt.

Finish with a shower of fresh parsley and a final pinch of flaky salt. The chile heat, the tangy yogurt, the savory herbs—Lola would say dinner just got interesting.