Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork Loin With Mustard

Char-WoodyChar-Woody Posts: 4
edited 1:40PM in Pork
Ingredients
• 8 Oz Non Fat Yogurt
• 2 Clove Garlic minced
• 1 tsp kosher salt
• &#189 tsp freshly ground black pepper
• 2 Tbs sugar
• 2 Tbs mustard seed
• 1 Polder digital /internal /remote temperature thermometer with cable.or a instant read meat thermometer

InstructionsCombine the yogurt, 1 teaspoon of the salt and pepper in a small bowl.
Place the pork loin in a shallow baking dish and coat well with the yogurt, salt/pepper mixture.
Cover with plastic wrap and refrigerate for several hrs or overnight.
When ready let the loin set at room temp for 1 hr before cooking.
Pre heat your &#034BGE&#034 to 300F-350F degrees and stabilized. (Ave. 325F)
Use a HD rib rack or roasting rack above a drip pan (FB is a option)
FB = Firebrick or pizza stone over the grill with drip pan and rack.
Wipe the yogurt marinate from the loin and place it on the rib rack sitting in the drip pan.
Combine sugar and mustard seeds and coat the loin with the mixture.
Sprinkle the loin with some additional kosher salt lightly.
Put in the Egg and roast for approximately 1 hour and a half at 300F-350F degrees, and then raise the temperature in the egg to 450 degrees by opening the vents wider, especially the bottom vent.
Continue roasting (approximately ½ hour longer) untill you reach 145F-150F degrees on the internal thermometer.
This will give a crispy outer crusting.
Remove from the Egg, let stand 15 minutes, (I would wrap in aluminum foil for this period), and then slice and serve with your favorite sauce or sides.
NotesAdd smoking woods, ie, hickory, apple, etc, to the charcoal in the &#034BGE&#034 after lighting just before inserting your meats. It will take a few minutes for the &#034BGE&#034 to come back to your set temperature. Wait for a while before adjusting vents any further to be sure of stability.
Insert the Polder thermometer in the thickest portion of the meat parallel to the bone if a bone in loin.
Remember to remove the polder when crisping the outer layer of the loin at 450F degrees. A limit of 375F is tops for the Polder and cable. Crisping is only a option..and can be excluded. Just add a bit more time and wait for the proper internal temperature of 145F-150F
Number of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.