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Herb Crusted Pork Loin (pics)

ChubbsChubbs Posts: 6,701
edited March 2012 in EggHead Forum

Thought I would post pics of a cook from yesterday. We had some folks over for dinner, and I did an herb crusted 5 lb pork loin. I mixed EVOO, sugar, cumin, basil, minced fresh rosemary, kosher salt, minced garlic cloves, crushed black pepper, and a few dashes of Dizzy Pig Raising the Steaks until it made a paste. I massaged the paste all over the loin and stabalized the egg at 350 degrees setup for indirect heat with apple smoke. I let her roll until 150 internal and then tented with foil for 15 minutes before serving. This was a HUGE hit. It was unbelievably tender and moist. Pissed I didnt get a pic of the sliced loin, but I thought the guests would think I was even bigger of a freak about the BGE if I started snapping pics of the meat... I will say they were believers when they left!!! Before, during, and right before I pulled it attached.

Columbia, SC --- LBGE 2011 -- MINI BGE 2013

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