Holy fuckballs, this was good.
From the NYT Cookbook (which, if you don't have a copy already, wtf is wrong with you?), this was my first time round with this particular recipe, and I already have modifications (my notes in italics and parens):
1 (1.5lb to 2lb) boneless pork loin, trimmed of surface fat; I had Ignacio cut the loin from the
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