French-Cut Pork Loin on the Big Green Egg
#HeathRilesBBQ #BigGreenEgg #Pork
WHAT HEATH USED IN THIS VIDEO:
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• Cheshire Pork French-Cut Pork Loin
• ChefAlarm
• Black Gloves
• Royal Oak Charcoal
• Royal Oak Tumbleweeds
INGREDIENTS:
• Cheshire French-Cut Pork Loin
• Dijon Mustard
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Garlic Butter Rub
• 1 tablespoon Rosemary
• 1 tablespoon Thyme
• 1 tablespoon Sage
FOR SAUCE:
**Mix the below ingredients and cook on medium heat for 10 minutes**
• 1/2 cup Dry White Wine
• 1/2 cup Chicken Stock
• 1/2 cup Heavy Cream
• 4 tablespoons Dijon Mustard
• 1 tablespoon Minced Garlic
• 1 tablespoon of mixed herbs (rosemary, thyme & sage)
• Heath Riles BBQ Garlic Butter to taste
• Salt & Pepper to taste
**To thicken add 2 tablespoons of Flour and 1/4 cup of water to form a “slurry”**
DIRECTIONS:
1. Fire up Big Green Egg to a temperature of 300º, we added some hickory wood chunks on top of our charcoal.
2. Remove French-Cut Pork Loin from package and dry off well. Trim as desired.
3. Coat loin with Dijon Mustard.
4. Coat loin with Heath Riles BBQ Garlic Jalapeño Rub and then Heath Riles BBQ Garlic Butter Rub.
5. Coat loin with herb mixture (rosemary, thyme & sage).
6. Wrap loin bones with foil if you wish.
7. Put loin on the grill, cook to a temperature of 140º (this was an hour and a half total cook time for us).
8. Let loin rest for 15-20 minutes.
9. Top with sauce if you wish!
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