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Home > posts > 2019 > 03 > 2019-03-13_Pork_Loin.html
Pork Loin
/posts/2019/03/2019-03-13_Pork_Loin.html
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I made Grilled Pork Loin Filet over Corn Salsa and Topped with Chimichurri[@rev] using the same basic notes as the first time[@rev] (including light on the oil and sous-vide pork).
I think the salsa was very good (made with extra corn and more onion) but the chimichurri was less flavorful (I do not think it was the reduction in oil, but could be) and, even though we sous-vide cooked it, the pork (not the smoked they call for) was surprisingly tough.
