Preheat and prepare the pork: Preheat your oven to 200°C (400°F). Pat the pork loin completely dry with kitchen paper — this is crucial for a good sear. You'll hear a satisfying sizzle when the meat hits the pan if it's dry.

Season the meat: In a small bowl, mix the minced garlic, rosemary, thyme, salt, pepper, smoked paprika, and cumin with 1 tablespoon of olive oil to form a paste. Rub this all over the pork loin, making sure every surface is coated. The paste should smell fragrant and earthy.

Sear the pork: Heat the remaining 1 tablespoon of olive oil in a large ovenproof frying pan over high heat. When the oil shimmers and you see slight wisps of smoke, carefully place the pork loin in the pan. Sear for 2–3 minutes on each side, until the surface is deep golden brown and crusty. You'll hear a loud crackle as the meat caramelises.

Deglaze the pan: Remove the pork from the pan and set it aside on a plate. Pour the chicken stock and balsamic vinegar into the hot pan, scraping up all the browned bits from the bottom with a wooden spoon. The liquid will bubble up and release a rich, savoury aroma.

Roast the pork: Return the pork to the pan with the deglazed juices. Place the pan in the preheated oven and roast for 25–30 minutes, or until the internal temperature reaches 63°C (145°F) for medium. The meat should feel firm yet springy to the touch when it's done.

Rest the meat: Remove the pan from the oven and transfer the pork to a cutting board. Tent loosely with foil and let it rest for 10 minutes. During this time, the juices will redistribute, ensuring every slice is moist. You'll see the meat relax and the juices settle.

Finish the pan sauce: While the pork rests, place the pan over medium heat on the hob. Whisk in the butter until it melts and the sauce becomes glossy and slightly thickened. It should coat the back of a spoon. Taste and adjust seasoning if needed.

Slice and serve: Slice the pork into 1.5 cm thick medallions against the grain. Arrange them on a warm serving platter, drizzle generously with the pan sauce, and garnish with fresh parsley. The slices should be pinkish-white with a dark, caramelised edge.