Herb Crusted Pork Loin Recipe - How to cook Pork Loin on the Grill using the Slow 'N Sear

Описание: Herb Crusted Pork Loin Recipe - How to cook Pork Loin on the Grill using the Slow 'N Sear **PURCHASE THE SLOW N SEAR HERE: https://abcbarbecue.com/products

Where it’s smoked, stuffed or slathered in sauce a Pork loin roast is one of our favorite cuts of pork to cook up which is why today we are going to be making a delicious Herb Crusted Pork Loin using the slow n sear and kettle grill.

The pork loin is a very versatile and inexpensive cut of pork that has become a favorite for so many people because you can smoke it slow, dress it up for guests all while still being moist and tender. So when picking out your loin we like to buy a whole loin and cut it down into roasts, chops and even cubes. But today you are going to be needing one of the larger roast sections.

THE INGREDIENTS YOU WILL NEED:

3-4lb Pork Loin
2tbs Chopped Rosemary
2tbs Chopped Thyme
2tbs Chopped Basil
5 cloves of Garlic
2tbs Cooking Oil
Pinch of Salt
Fresh Cracked Pepper

So the first thing that we need to do is to dry brine our pork loin 2 days in advance. You are going to dry brine your pork loin by applying ½ tsp of kosher salt per lb of meat. Once you have salted your loin you will then wrap it up and place it into the fridge for 2 days.

To make our herb mixture you are going to take all of our herbs and chop them up fine. There should be equal parts of all the herbs or about 2 tbs each. If you are planning on using dried herbs make sure to cut the amounts used down by half.

Once this is done place them into a bowl and begin to finely mince up your Garlic. After the Garlic and herbs are together you will then add in 2 tbs of oil to create the paste that you will then rub all over your pork loin roast. When the Herbs and Garlic are rubbed onto the loin, you will then take a pinch of salt and apply it to the outside just to season the herbs. (NOTE: do not add to much as you have already salted the meat with the dry brine.) Lastly, take some fresh cracked pepper and apply it to the outside.

Now that the prep is all done, it’s time to set up the slow n sear for cooking at 325.

So to get the temperature you will place 40 unlit briquettes into the slow n sear then you are going to place an additional 40 hot briquettes on top and what this is going to do is allow us to reach that higher temperature and maintain it for a longer period of time if needed. We have our bottom vent partially closed and the top vent adjusted as needed. FOR MORE LIGHTING INSTRUCTION VISIT: https://abcbarbecue.com/lighting-inst...

Once your grill is up to temperature you are going to place your pork loin indirect and before closing the lid add some wood for smoking. Begin cooking for approx. 1.5 hours until the loin reaches an internal temp of 140 degrees.

About half way through the cook and you are going to open up the grill and flip the pork loin to help get some even cooking. Once it’s flipped you are going to close the lid and continue cooking until the internal temperature reaches 140.

When your pork loin reaches 140, it’s now time to take it off the grill and cover it for about 10 -15 minutes and allow it to rest up to 145 before you slice into it and enjoy.

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Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear

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Join our Facebook group!   / 1885522028370703  

PLEASE SUBSCRIBE! It really helps us grow!

Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear

Like the thermometer we used? Find out more here:
https://abcbarbecue.com/product-categ... description of video


Join our Facebook group!   / 1885522028370703  

PLEASE SUBSCRIBE! It really helps us grow!

Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear

Like the thermometer we used? Find out more here:
https://abcbarbecue.com/product-categ...