Roasted Pork Loin Flavor
I don't make a lot of pork loins. When I have had them they've been bland and will be dry if you're not careful. Last week I had some slices off a loin and they were really good. They had a, I'll call it, an enjoyable "roasted" pork flavor. The best way I can describe it is a meaty, almost toasted pork flavor. I doubt there was any complex preparation. Does this seem familiar to anyone? Is there a trick to getting this flavor? High temp? Low temp?
"It's all about the Hill Country brisket."