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/ck/ - Food & Cooking

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>> No.15875826 [View]
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15875826

>>15875572
it's sous vide so that's why it looks a bit undercooked but isn't. I've tried a few temperatures for pork loin and that one is just right I think. This one is a bit low (but still fine) for comparison

It's then seared, brushed with mustard and then rolled in toasted crushed mustard seeds, so not sure that counts as a crust

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