A heavy-bottomed pan big enough to cook your whole loin
Instructions
Pat your loin dry so that your crust will adhere.
Rub with a bit of olive oil then eason with sea salt,then roll in your crust rub.
Heat your pan for 4 minutes, then add oil.
When it shimmers, lay your loin on the pain and LEAVE IT ALONE for 1 minute per side. 2 if you want it less rare. Your crust will get dark and crispy, this is good.
Turn and repeat so the outside is uniformly cooked.
Remove and slice crosswise into 1/3″ slices with a very sharp (serrated works well) knife.