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Reverse Sear Pork Loin

Pork loin is a dinner staple at our place. It's easy to make and can be a part of a more upscale meal or just a regular day meal. Best of all pork loins are pretty cost-effective. The "secret" is to take your time in baking the pork loin. Depending on the thickness of the pork loin it can take between 60 minutes to almost 1 hour and 45 minutes for the initial bake. This is because we bake the loin at a low temperature (250F). The low temperature slowly cooks the pork and retains all the natural "juices" so that you're left with a tender and juicy pork. You then finish the pork using the broil setting of your oven for about 10 minutes so you have a crispy flavourful top. This method is called a "reverse sear" and runs counter to the recipes that call for you to initially sear the meat and then bake it at lower temperatures. The conventional searing/browning method leads to tough and dry meat.
Over the past few years, Dan has compared the two methods…

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