French cut pork loin

I cooked one of those new years day. I was going to sous vide it, but the bags I had in stock were too small.

Instead, I dry brined it for a day and cooked it in the oven using a serious eats recipe.

Brought it to room temperature, liberally coated with thyme, rosemary, garlic and pepper.

250 F oven on a rack until internal temp was 140F

Tented it with foil and rested for 30 minutes

500F oven for 15 minutes to brown.

It was awesome!

Don't swing at me but I have to cook my pork well done. I know the fda says you don't have to anymore but I've lived my whole life this way and I can't handle pink pork mentally. A skilled veterinarian still has a chance with my beef but pork better end up white before I eat it.

That's one of the main reasons I started looking into sous vide. I hear you can get pork well done and still keep it juicy. We will test that tonight.

I was disappointed I opened it up and it was rancid. It must have been left out at the store and placed back in the cooler.

So. I went and bought a couple of strips from the local butcher. 1.5 inch strips will test out the Anova quite nicely. I'll post pics tonight.