Count me among the fans of the reverse sear. With a trusty thermometer such as a Thermapen, I can always get the result I want even though I cook a roast or a steak only occasionally. Thermapen products are pricey but you can get on their email list to be notified when there’s a sale. (I have a Thermapen Classic that I now use to temp anything and everything from reheated leftovers, to warm water for yeast, to bread, to fish, to meat.)
I initially posted they were on sale right now, but nevermind. Recent sale is over. Just don’t buy it on Amazon.
I’m trying a pork roast something like this I just on sale at heritage meats.
It starts in a hot oven, rather then seared in a pan.
Anybody know what white miripoix is?
I am starting out with the Seriouseats reverse seared pork chop method,
but don’t imagine I can effectively sear something shaped like this.
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The main difference to make a mirepoix “white” is to leave out the carrots. They’re usually replaced with parsnips. Sometimes also leeks and/or mushrooms are added.
Usually (if not always), white mirepoix is chosen over regular mirepoix for visual reasons, similar to how you might put white pepper into a light-coloured sauce.
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So true!
That looks excellent!
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Thank you! Forgot to take a picture of the slices before we scarfed it down.
I think the ATF/CTP* meals are the best ones. 
* Ate too fast; couldn’t take pictures
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