Pay close attention to Emiko's replies in the recipe's comment section very carefully. I think they give a good framework on how to proceed.
While I have not executed this particular recipe I have roasted a lot of pork and using a meat thermometer is very helpful.
For pork roasts I often do either A.) low-and-slow in a cool oven followed by a quick crisping on a hot skillet or grill (reverse sear) or B.) sous vide.
Much of your decision will be based on what your desired internal temperature would be.
The USDA recently reduced their pork cooking recommendation from 160 deg. F to 145 deg. F. The former was worthless and resulted in something that I would have tossed into the compost bin.
For me, my pork roast internal temperature target is 140 deg. F. That's slightly lower than the USDA recommendation. If I do this sous-vide at 132 deg. F for 2 hours before searing, I have zero qualms.
Don't feel bad- most of us roast bone in pork loin without benefit of the rind, or skin. As far as how the recipe would change, the only part that would really be altered would be the last stint at high heat intended to crisp the skin. However, if your roast has a nice thick fat cap left in place after the skin was removed, that will crisp up if you follow the recipe directions. Just beware that some ovens do not let you set a temperature quite that low, and you may have to compromise some on that if yours does not. One bit of advice to consider as well, please bake according to the internal temperature of your roast, rather than the time elapsed on the clock. Overdone pork is dry and chewy, no matter how low the roasting temperature was.
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2 Comments
While I have not executed this particular recipe I have roasted a lot of pork and using a meat thermometer is very helpful.
For pork roasts I often do either A.) low-and-slow in a cool oven followed by a quick crisping on a hot skillet or grill (reverse sear) or B.) sous vide.
Much of your decision will be based on what your desired internal temperature would be.
The USDA recently reduced their pork cooking recommendation from 160 deg. F to 145 deg. F. The former was worthless and resulted in something that I would have tossed into the compost bin.
For me, my pork roast internal temperature target is 140 deg. F. That's slightly lower than the USDA recommendation. If I do this sous-vide at 132 deg. F for 2 hours before searing, I have zero qualms.