Quote:
Originally Posted by imcarthur
Most pork roasts have little internal fat so in my mind they just don't need juice 'locking'.
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Searing doesn't really seal in any juices, like the popular wisdom goes. It just adda more flavor and give you something to make a pan sauce out of. If you really want a juicy piece of pork, brine it. This works best with bone-in chops at least an inch and a half thick. Sear them well and baste them with the pan juices. I usually start mine on the stove in oil, then move them to an oven and add butter. Turn and baste frequently. No bacon needed.
JR