2.2lb Pork Loin Roast (NOT pork tenderloin); rubbed with assorted fresh herbs out of the garden (rosemary, thyme and parsley) salt, pepper, garlic and a little bit of brown sugar; sous vide 4 hours at 140F; browned fat cap in oven on highest broil setting; very juicy and the fat cap had the consistency of a chicharron. Very good.
Note: I cut the roast into 4 pieces and only browned a few slices since I’m only one man and can handle so much meat in one sitting. Hence, the pic of two slices coming out of the oven.
by kizerthehater