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Thin Pork Loin
Posted on 3/31/17 at 9:57 am
Posted on 3/31/17 at 9:57 am
My son killed a pig back in January. It was about a 65lb sow. The loin is thin but has a nice little (1/8 inch) fat cap on it. My thought was doing reverse sear...low temperature oven for a bit...pull it out...slice medallions and then sear on a cast iron.
Any thoughts on another method? This is the only loin I have. I did loin chops with the other side.
Any thoughts on another method? This is the only loin I have. I did loin chops with the other side.
1
Posted on 3/31/17 at 10:13 am to DonChowder
quote:I would think sear and then slice.
slice medallions and then sear on a cast iron
Posted on 3/31/17 at 11:09 am to Degas
quote:
I would think sear and then slice.
I wanted to have a nice sear on the face of the medallions. But I've got the loin in two pieces...maybe I'll do it both ways.
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