Hi all
I hadn't cooked one in a very long time so I grabbed a decent size pork loin roast to cook up for dinner tonight. A little over 3 lb. Just regular ol commodity pork.
I am planning to inject using Meatheads pork injection from the book but not sure what I want to do after that. I have a PBC, gasser with grill grates on flat side (the other side is there but I ain't cleaning it today) and an Anova Sous Vide at my disposal.
Weather is looking good today so I'd like to cook outside but I also have to work, so not opposed to letting the sous vide do the bulk of the work while I toil away. I'm kind of leaning towards this option as I generally find sous vide gives me the best result when it comes to leaner cuts of pork.
The pork loin recipe in Meatheads book calls for a pesto rub which I don't have. I do have tons of spice mixes, including all of the Kosmos rubs, individual spices in bulk (lots) and tons of different sauces. If all else fails I'm sure a good rub and sauce combo would be very tasty
I guess I'm just looking for some suggestions on the best way to cook this. The book calls for wrapping in parchment paper (which I have) and cooking low and slow. Like I said I don't have pesto but I'm pretty handy in the kitchen and could whip something up. Some kind of garlic herb butter comes to mind.
On the other hand I could pop it in the sous vide and then finish it over higher heat, but I know this thing can dry out in a flash.
​​​​​
I hadn't cooked one in a very long time so I grabbed a decent size pork loin roast to cook up for dinner tonight. A little over 3 lb. Just regular ol commodity pork.
I am planning to inject using Meatheads pork injection from the book but not sure what I want to do after that. I have a PBC, gasser with grill grates on flat side (the other side is there but I ain't cleaning it today) and an Anova Sous Vide at my disposal.
Weather is looking good today so I'd like to cook outside but I also have to work, so not opposed to letting the sous vide do the bulk of the work while I toil away. I'm kind of leaning towards this option as I generally find sous vide gives me the best result when it comes to leaner cuts of pork.
The pork loin recipe in Meatheads book calls for a pesto rub which I don't have. I do have tons of spice mixes, including all of the Kosmos rubs, individual spices in bulk (lots) and tons of different sauces. If all else fails I'm sure a good rub and sauce combo would be very tasty
I guess I'm just looking for some suggestions on the best way to cook this. The book calls for wrapping in parchment paper (which I have) and cooking low and slow. Like I said I don't have pesto but I'm pretty handy in the kitchen and could whip something up. Some kind of garlic herb butter comes to mind.
On the other hand I could pop it in the sous vide and then finish it over higher heat, but I know this thing can dry out in a flash.
​​​​​
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