Ingredients
- 1 pork rib roast
- 1 tablespoon (15 ml) Pine Street Market Summer Spice or your favorite pork seasoning
- 2 teaspoons (10 ml) kosher salt
- 1 bunch of parsley, chopped
- 1 orange, segmented
- 2 teaspoons (10 ml) capers
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) pickled mustard seeds (optional)
Instructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Step 2
Cut the loin to unroll the meat. Season with half of the spice or pork seasoning and half of the salt. Add half of the parsley and orange segments; add the capers and garlic. Roll the loin back up and truss it with butcher twine using a surgeon’s knot in-between each of the ribs. Season the outside of the pork with the remaining salt and seasoning.
Step 3
Put the roast fat side up on the cooking grid and roast for 45 minutes to an hour or until the internal temperature reaches 145°F/62°C. Remove from the EGG and let rest for 10 minutes. Remove the string and slice between the bones. Garnish with parsley, orange segments and pickled mustard seed. Enjoy!
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