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.

15 Minutes
1 Hour


  • 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 
  • cloves minced garlic 
  • 4 tablespoons (60 ml) kosher salt 
  • 2 tablespoons (30 ml) ground black pepper 
  • 1/2 cups (120 ml) Dijon mustard 


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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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