Vision
is Blowin Smoke!
- Joined
- Sep 11, 2011
- Location
- Baltimor...
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?