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Good afternoon and welcome to the Good Plate's Kitchen.
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Today we're making chili crusted roasted pork using the reverse sear method.
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Let's talk about the chili crust first.
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It's a mixture of chipotle pepper, cumin, cayenne pepper, New Mexico pepper,
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and crystallized lime.
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I used a boneless half loin and trimmed the fat.
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Then the seasoning was generously rubbed on the whole roast.
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I used a thermometer probe to make sure the temperature was correct.
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Let's talk about that reverse sear for a moment.
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The problem with the traditional method of roasting pork is that by the time the
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center of the pork is cooked, the outside is dried out.
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Using this slow method means the meat cooks evenly and stays moist and tender.
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It's important to use a probe thermometer, like the Square Dot.
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You put in the probe, but the food in the oven, set the desired temperature and
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The thermometer will alert you when it's ready.
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Work should be cooked to 145 F, 63 C.
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I usually set mine for five degrees below because the residual
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heat will continue to cook plus the meat is charred on a grill.
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So that completes and cooks it.
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I have an infrared thermometer, so I know when my cast iron grill,
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as reached at least 500 F, 260 C.
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My cast iron grill leaves grill marks, and I
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sear for about 30 to 45 seconds on each side.
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Then I set the roast aside to rest.
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Put the roast on a nice platter, put the roasted salsa and leek jam,
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Thank you for joining me.
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And remember, ever forward, ever flavorful. Yum, yum!
