Reverse-Seared Herb Crusted Bone-In Iberico Pork Loin
Thank you to our friends at Second City Prime Steak and Seafood for the Bone-In Iberico Pork Loin that inspired this recipe.
Ingredients
- 1 2 1/2 lbs (1.1 kg) bone-in pork loin
- 2 tablespoons (30 ml) minced rosemary
- 2 tablespoons (30 ml) minced oregano
- 1/4 cups (60 ml) minced sage
- 2 tablespoons (30 ml) minced thyme
- 6 cloves minced garlic
- 4 tablespoons (60 ml) kosher salt
- 2 tablespoons (30 ml) ground black pepper
- 1/2 cups (120 ml) Dijon mustard
Accessories
EGGspander convEGGtor Basket
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The Big Green Egg Pizza & Baking Stone is a versatile piece of cookware for baking a variety of reci...
See AccessoryPizza & Baking Stones - Half Moon
The Half Moon Baking Stone turns your EGG into a fire brick oven, great for making breads, desserts ...
See AccessoryInstructions
Step 1
Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 300°F/148°C.
Step 2
Mix all ingredients for the crust in a bowl, and coat the pork loin with the crust. Place the roast on the indirect side of the EGG and roast for about 40 minutes. A good rule of thumb is to roast the pork for 20 minutes per pound. Once the internal temperature reaches 135°F/57°C move the pork loin to the direct side of the EGG. Sear the pork for about 5 minutes per side or until the internal temperature is 145°F/62°C.
Step 3
Let rest for 10 minutes, slice in between the bones and serve with your preferred sides.
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