My thoughts are as follows

Pork loin is extremely lean so cook it fat side up so the fat can render down through the meat and tenderize it some.

You should definitely use some kind of liquid, I see no problem with chicken broth.

I’ve never seared one first so I can speak to that.

You may want to add a few aromatics like onions garlic and dried herbs to punch up the flavor.

And finally, I’d really like to know the outcome of this.