Loin

Here at the height of summer, fruits and veg are flying in from the farmers’ markets, as wonderful accompaniments to the vast hunk of protein I cooked tonight.  Here we see a pork loin, to which I added aromatic herbs from the garden (not ours), and which I then cooked sous vide to a nice juicy pinkish medium, after which I browned the exterior on the grill and sliced it up just as it was bathed in the rays of the setting sun. Served with organic sweet corn and gazpacho made with heirloom tom...