Reverse Sear Chile-Crusted Pork

Here is the problem with traditional pork loin. By the time the center is cooked the outside is already dried out. The reverse sear solves that completely. Low oven at 225°F (107°C), probe set to 127°F (53°C)t. The slow phase brings the whole roast up evenly. Then the cast iron grill at 500°F (260°C) for 30 seconds per side builds the chile crust and the residual heat does the rest. https://the-good-plate.com/chile-crusted-pork-roast/