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!
Popular Recipes
Over the Top Chili
Thank you to our friends at Greensbury Market for the beef that inspired this recipe.
See RecipeRum Grilled Pineapple
Grilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...
See RecipeHot and Fast Brisket
The Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...
See Recipe
