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Pork Loin with Rosemary

Da Kine Green BBQDa Kine Green BBQ Posts: 178
edited 8:02PM in EggHead Forum
Making use of my new ET-732 and the nice weather. Made a pork loin with rosemary, extra virgin olive oil, pepper, sea salt crust and marinade inside.

Here are the pictures:

Very simple ingredients


Smashing spices and oil in the mortar and pestle


Butterfly cut the loin, then smash it flat and even with a hammer


Spreading the marinade


Tying the roast back into a cylinder


On the Large BGE


Checking the temperature - yeah that is the ET-732 and no, I don't have to go that close to the cooker to get a reading.... This is a low temperature, I pulled it out of the cooker at about 170 degrees.


Resting. . . . . (covered with foil after picture was taken)


Slicing. . . .


Put on a plate for serving... with raspberry Jell-O, I need recipies for side dishes. . . .




  • Nice meat! Try some simple side like fresh green beans steamed with garlic, (my kids love them) with butter salt and pepper. Baked potato. Nothing fancy, just comfort food. You nailed the hard part!

  • WeberWhoWeberWho Posts: 6,163
    That looks really good. I will have to try a pork loin on the egg one of these days. Nice!
  • Try pulling at a lower temp., like 140*. All the nasties are gone at about 138*, so if it's pulled at 140* and rests for 5-10 minutes (cover with AF) to coast up to 145-150, the meat is done enough and is juicier and tastier.
  • That DOES look good! :) Nice job.
    As for sides...Crushed potatoes or double baked. Grilled or steamed veggies. Just some really good bread and a salad....
  • Egg JujuEgg Juju Posts: 658
    Looks tasty... throw some taters on the Egg too. :)
    Large and Small BGE *
  • Fantastic
  • SlickSlick Posts: 382
    Here's an easy side for sauerkraut that goes great with roast pork:

    can kraut, drained
    1/4 cup dark brown sugar (if you don't have dark, add a tsp. of molasses)
    1/4 cup cider vinegar
    1 cup water
    1 T butter
    1 medium onion

    Bring the kraut, sugar, vinegar, and water to a boil, then cover and simmer for 1-1.5 hours. Chop the onion and brown well in the butter. After the kraut has simmered for at least an hour, remove the lid and boil off most of the liquid. Stir in the onion and serve.
  • LobichoLobicho Posts: 557
    It looks so tasty...
    And as you said easy to prepare!!!
    thanks for the tip!!
  • Looks great. Another side suggestion for the loin is cranberry sauce.
    Follow directions on cranberry package, except, use half the amt sugar called for, the juice of one orange, one teaspoon + of the orange zest and one cinnamon stick. Bring cranberries to boil and cook on low flame until all berries are popped. Either serve warm or cooled down (pectin will thicken sauce as it cools). If you don’t like the seeds then pass berries thru fine sieve or food mill. (don't forget to remove the cinnamon stick)
    I have started brining all my pork loins. They cook up very juicy and leftovers are juicy too!. Try pulling the loin at 145, carryover will take it up to 150 easy.
    Large, small and mini now Egging in Rowlett Tx
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