Herb Crusted Pork Loin

Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation
Cook 2 hours45 min 02:45
Ready in 2 hours45 min 02:45
Difficulty Seasoned
Cooking Method Roast
Ingredients Meat Pork
Equipment BBQ Grill
Recipe Type Dinner Main Dish
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Herb Crusted Pork Loin

Perfect for a Sunday dinner, this herb crusted pork loin is roasted to perfection on the indirect size of a grill. 

Prior to cooking a brine is used to help keep moisture in and create a tender texture. It is simple brine yet effective and can easily be done the day before cooking.

The cooking method uses a traditional style where you start off with a hot indirect grill to get the crust and initial cook, then drop the temperature to slowly bring the inside to temperature without overcooking the outside.

Ingredients

Brine

4 cups water

3 tablespoons coarse kosher salt

3 tablespoons white sugar

Roast

1 three pound bone in pork loin roast

2 tablespoons chopped fresh herbs like rosemary and thyme

1 tablespoon fresh cracked black pepper

Equipment

smoker or grill set-up for indirect heat

paper towels

Recipe Directions

  1. Mix together the water, salt, and sugar. Place the pork loin in a resealable type zip bag or similar then add the brine. Place in the refrigerator overnight or up to 24 hours.

  2. Once brined, rinse off the pork loin and pat dry with paper towels. Cover well with the chopped herbs and pepper. Wrap in plastic and return to the fridge until an hour before cooking.

  3. Set up your grill for indirect cooking and bring the temperature up to 450 degrees F (230 degrees C) on the indirect side. 

  4. Once the grill is at temperature place the pork loin in bone side down on the indirect side then close the lid. Leave for 30 minutes then adjust the grill to reduce the temperature down to between 250-275 degrees F (120-135 degrees C) without opening the lid.

  5. Cook the pork loin until internal temperature hits 140 degrees F (60 degrees C), about 2 hours, then remove and tent with foil. Leave the pork loin to rest and carry-over cook to 145 degrees F (63 degrees C).

    Tip: The best way to watch the temperatures is using a remote thermometer placed at the beginning of the cook. This will remove the need to take the lid off and mess the cook temperatures in the grill.

  6. Once rested, slice and serve with horseradish or au jus.

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Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation
Cook 2 hours45 min 02:45
Ready in 2 hours45 min 02:45
Difficulty Seasoned
Cooking Method Roast
Ingredients Meat Pork
Equipment BBQ Grill
Recipe Type Dinner Main Dish
Share: