Originally Posted by 284LUVR
Originally Posted by local_dirt
Originally Posted by calikooknic
I'd stick to the lower end of 'goons scale. But slightly pink pork doesn't scare me, and loin can dry out fast.


Pink doesn't scare me, either. Picked up a couple thick pork chops from Sam's Club for $1.59/lb last Sunday. Quickly pan fried to brown and finished in oven at 400 for 20 mins. Outstanding, with slight pink interior. Used Dizzy Pig Dizzy Dust & Pineapple Head + fresh ground black pepper to dust.


We're on the same page, Greg. Monday meat run then this.

https://www.youtube.com/watch?v=6ybbclHqNhI


I’ve done similar with pork tenderloin. Sear whole loin in butter. Use sea or kosher salt and LOTS of fresh cracked pepper. Transfer to hot oven. Remove and let meat rest, deglaze with more butter and add honey. Slice meat and drizzle sauce. Variations can use balsamic, red wine, apple juice or cider in the sauce.


Sean