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French-Cut Pork Loin | Big Green Egg

Course Main Course



  • 1/2 cup Dry White Wine
  • 1/2 cup Chicken Stock
  • 1/2 cup Heavy Cream
  • 4 tablespoons Dijon Mustard
  • 1 tablespoon Minced Garlic
  • 1 tablespoon mixed herbs 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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