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