Utter perfection, Jimmy, thanks for the heads-up!!!Teebob, 145*F IT is plenty, have no fear, after the rest the temp will be between 150* and 155*F with plenty of juicy goodness and a pale pink blush...It's the best temp for Pork loin, bone in like yours or boneless...JJ
I'm holding you to that, Gary! Can't wait to see your results. You will LOVE it!! If any of my prep info isn't clear, let me know and I'll elucidate!Careful teebob, remember I have to follow this next weekend![]()
Thanks, Craig! As I was slathering the herb mix onto the pork, I was a little concerned because I added a LOT of chopped garlic in addition to the garlic that was in the pesto. (Wife LOVES garlic!) But everything is very subtle and well-blended. Even the reserved left in the baking pan was just perfect because it had cooked sufficiently. Come to think of it, that would have made for AWESOME bread-dripping sauce! Oooo, note to self... !!That turned out real nice and tasty looking.
I especially like that its not overpowered with spices.
Thanks for sharing.
Craig
Even the reserved left in the baking pan was just perfect because it had cooked sufficiently. Come to think of it, that would have made for AWESOME bread-dripping sauce! Oooo, note to self... !!
Anytime Bro...Congrats Nice Job!...JJUtter perfection, Jimmy, thanks for the heads-up!!!