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Roast Pork Loin
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That sounds amazing. I have always soaked my turkeys in a brine overnight but for whatever reason I have never tried that with pork. Needless to say, I have had the experience of having mine come out on the dry side.
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the deal with searing it first and hit it high then turning it down seals the juices - after the hour has past and you hit the carving board tented, it will re-absorb it's own juices back in - let it rest 10 minutes to do that, then slice...
the cool thing about saving the sauce is the rub... it's in there :D |
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