Chips and chili queso
That was lunch.A big salad
I don’t know that I could go with rare, but definitely a medium. It does help to brine it first.I know there is a lag-over from times past that would say never to do this, but I cook my pork rare, with a pink center. Anything more and it is dry and unappealing.
Lol - you got the reference
I use a meat thermometer, when it reaches 150, its done and not dry. Let it rest before slicing.I don’t know that I could go with rare, but definitely a medium. It does help to brine it first.