French-Cut Pork Loin | Big Green Egg
Royal Oak Charcoal
Royal Oak Tumbleweeds
Cheshire French-Cut Pork Loin
Heath Riles BBQ Garlic Jalapeño Rub
Heath Riles BBQ Garlic Butter Rub
Dry White Wine
rosemary, thyme & sage
Heath Riles BBQ Garlic Butter to taste
Salt & Pepper to taste
**To thicken add 2 tablespoons of Flour and 1/4 cup of water to form a "slurry"**
Fire up Big Green Egg to a temperature of 300º, we added some hickory wood chunks on top of our charcoal.
Remove French-Cut Pork Loin from package and dry off well. Trim as desired.
Coat loin with Dijon Mustard.
Coat loin with Heath Riles BBQ Garlic Jalapeño Rub and then Heath Riles BBQ Garlic Butter Rub.
Coat loin with herb mixture (rosemary, thyme & sage).
Wrap loin bones with foil if you wish.
Put loin on the grill, cook to a temperature of 140º (this was an hour and a half total cook time for us).
Let loin rest for 15-20 minutes.
Top with sauce if you wish!
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