True, you can have the opposite problem sometimes - rendering that glorious fat. I have a good stuffed & rolled loin recipe. If I find it I’ll post. But looks like you did your loin justice.
It was BOGO so please share!
Love the mapo, if it wasn’t for mapo tofu I would likely eat no tofu.
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Okay, I’ll share if you tell me what BOGO means. Hah!
Buy one get one (free). I had actually written it out, then changed it; I don’t know why.
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Cheers .
So much food porn in one place! Great looking meals. Very inspiring.
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Goodness. Now there’s a pizza!
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Can you please explain - that sounds really good, and would solve my usual issue of the filling running everywhere…
Using a pie plate, the top crust creates a steam pocket in the dome and the filling turns to mush. A quiche plate allows me to literally push the top crust into the filling slightly that keeps the pie tight.
When I slice it, the pie is uniform and holds together well like a quiche or spinach pie will. I now prefer it this way.
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Did you brine / dry brine? I think that helps the “tightness”. Then low & slow.
I had a pork chop (“porterhouse”… not so much) recently that had clearly been over brined (I hate that I knew that… if anyone understands what I mean… ruins meals out).
Your pork loin looks gorgeous, and that sauce 
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I did, but for about 18 hours, which may have not been enough. Baked at 250, using Kenji’s reverse seared idea, then pan seared. Then high oven again, when the temp was just 137 in my instance read thermometer. It “felt” right, but husband wigs out when it’s not his version of done, so I finished in a hot oven. He loved it. I loved the sauce.
Oh well. I kept some out. Pink pork! 
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Okay, I’m looking for the recipe now. TBC…
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Looking up “TBC”.
To be continued…
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Before we went internet crazy I had cookbooks & this - a journal with clippings, hand written recipes & notes.
I can’t remember what magazine I clipped it from, didn’t test out the pairing suggestions, but the recipe is easy and people act you’re Julia Child.
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Very nice!
And a make ahead recipe.
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Perfect, right?
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Cool . I had scribbled notes on pieces of paper . Would watch great chefs on PBS bay area . Then I had to decifer what I scribbled . Lol . No rewind.
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