Reverse-Seared Herb Crusted Bone-In Iberico Pork Loin

Big Green Egg

Thank you to our friends at Second City Prime Steak and Seafood for the Bone-In Iberico Pork Loin that inspired this recipe.

PREP TIME

15 Minutes

EGG TEMP

300°F/148°C

COOK TIME

1 Hour

SERVINGS

1-4

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

Unleash your culinary creativity with the ultimate expansion system for the Big Green Egg! The NEW B...

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Pizza & Baking Stone

The Big Green Egg Pizza & Baking Stone is a versatile piece of cookware for baking a variety of reci...

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Pizza & Baking Stones - Half Moon

The Half Moon Baking Stone turns your EGG into a fire brick oven, great for making breads, desserts ...

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Instructions

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.

Instructions

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 300°F/148°C.
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.
Let rest for 10 minutes, slice in between the bones and serve with your preferred sides.

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