If you’re looking for a delicious French-Cut Pork Loin Recipe, I’ve got you covered. French-cut meat may sound fancy, but it’s just a term for meat with the bone exposed. This type of cut looks gourmet and is generally cooked on special occasions. It’s a fun change of pace from your typical turkey or ham. Try it for yourself, and you’ll see what I mean!.
As an avid griller and Big Green Egg enthusiast, I’m always seeking out new and innovative ways to use my Egg to cook up tender, flavorful meats. One of my favorite things to grill up is a nice pork loin roast. The mild flavor and lean texture of pork loin makes it a perfect canvas for the wood-fired flavors of the Egg.
In this comprehensive guide, I’ll walk through everything you need to know to grill a perfect pork loin roast on the Big Green Egg. You’ll learn how to prep and season the meat, utilize indirect heat, choose the ideal temperature and timing, add smoky flavors, avoid common mistakes, and slice and serve your masterpiece. Let’s get grilling!
Benefits of Cooking Pork Loin on the Big Green Egg
The unique ceramic construction and precision temperature control of the Big Green Egg makes it an exceptional grill for cooking pork loin roasts. Here are some of the benefits:
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Infuses smoky, wood-fired flavor into the meat.
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Maintains an even, consistent temperature for perfect doneness.
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Large cooking surface easily accommodates a full roast.
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Ceramic pulls moisture from the roast keeping it tender.
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Minimal chance of flare ups from pork fat,
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Ability to add wood chunks for enhanced smoky flavor.
Choosing the Right Cut of Pork Loin
For the juiciest results on the Egg, choose a boneless center-cut pork loin roast that is:
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Approx. 2-3 pounds to fit Egg grates
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Even thickness for uniform cooking
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Minimal fat cap to prevent flaring
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Not enhanced or injected with broth
Bone-in or very fatty roasts will not cook evenly. Leaner center-cut pork loin is ideal.
Prepping and Seasoning the Pork Loin
Proper prep is key to grilling success. Be sure to:
- Trim excess fat, leaving 1⁄4 inch layer
- Make shallow slits to help absorb marinade
- Brine if desired for extra moisture and flavor
- Coat with oil or mustard to help browning
- Generously season with spices, herbs, garlic, etc.
Get creative with marinades, spice rubs or injections to infuse bold flavors.
Setting Up the Big Green Egg for Indirect Grilling
Indirect heat is key for large cuts like pork roast. To set up:
- Place heat deflector plates for indirect cooking.
- Set temperature to 325-350°F using bottom and top vents.
- Allow 20-30 minutes for preheating.
- Use wood chunks if desired for extra smoke.
- Place pork loin in center of grill, not directly over coals.
- Close lid to retain heat and moisture.
Maintaining an even, moderate temperature is crucial when roasting pork loin low and slow.
Monitoring Temperature and Doneness of Pork Loin
The benefit of the Egg’s domed lid is consistent internal temperature. To ensure perfect doneness:
- Use a meat thermometer placed in thickest part.
- Target internal temp of 145°F for medium doneness.
- Expect approx. 90 minutes for a 3 lb roast.
- If stalling, raise heat to 375°F to power through.
- At 145°F, remove roast and tent with foil to rest.
Resting allows juices to redistribute for a tender, juicy interior.
Incorporating Extra Wood Flavor into Pork Loin
One advantage of the Egg is adding smoky flavor with wood chunks or chips. Good options include:
- Fruit woods like apple, cherry or peach
- Maple
- Hickory or mesquite for bold smoky flavor
To add extra smoke:
- Soak chips/chunks in water 30 mins prior.
- Add a handful of chunks directly to hot coals.
- Put more on every 30-45 minutes of grilling.
- Keep temp and vents steady to prevent bitterness.
The pork will absorb the perfumed smoke, taking its flavor to the next level.
Common Pork Loin Grilling Mistakes to Avoid
It’s easy to dry out lean pork loin if you’re not careful. Steer clear of these pitfalls:
- Cooking over direct high heat. Use indirect heat.
- Forgetting to monitor internal temp. Use a meat thermometer.
- Pulling off grill too early. Cook to 145°F minimum.
- Letting temperature fluctuate too much. Keep vents steady.
- Cutting into roast right off grill. Always let rest 10 minutes!
Follow my tips and your pork loin will turn out perfect every time, locking in juice and flavor.
Slicing and Serving Your Big Green Egg Pork Loin
Once rested, here are a few serving ideas for your juicy pork loin:
- Slice into medallions and drizzle with pan juices.
- Dice for tacos with salsa and lime wedges.
- Shred for sandwiches with barbecue sauce and slaw.
- Pair with roasted veggies and rice pilaf.
- Top salad greens with thin slices.
- Chop into a hash with potatoes and peppers.
However you choose to serve it, your Big Green Egg grilled pork loin is sure be a crowd-pleasing dish. Enjoy the tender, smoke-infused flavors!
Serving Suggestions for French-Cut Pork Loin
With a glass of white wine, this fancy dish goes well with a side salad, rolls or crusty bread, and Of course, you can always serve it on its own, too!.
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If you’re looking for a delicious French-Cut Pork Loin Recipe, I’ve got you covered. French-cut meat may sound fancy, but it’s just a term for meat with the bone exposed. This type of cut looks gourmet and is generally cooked on special occasions. It’s a fun change of pace from your typical turkey or ham. Try it for yourself, and you’ll see what I mean!
Chef Jeff Raymond’s Pork Tenderloin on the Big Green Egg
FAQ
How long does it take to smoke a pork loin on a Big Green Egg?
How to cook a tenderloin on the big green egg?
What temperature should a pork loin be cooked?
What temperature is pork done in the Big Green Egg?
How to cook pork loin on a big green egg?
If you want a tasty and easy way to cook pork loin on a Big Green Egg, you can’t go wrong by seasoning it with salt and pepper and cooking it over indirect heat at around 325 degrees. Using this method, the pork loin will take about 2 hours or until it reaches an internal temperature of 145 degrees.
How long do you cook pork tenderloin in a big green egg?
Return the pork tenderloin to the Big Green Egg and baste with the glaze. Turn the pork every minute for 4-5 minutes, basting with every turn. When the pork reaches 145 degrees internal temperature, remove from grill and serve.
Can you eat pork tenderloin on the Big Green Egg?
Today I’m eating pork tenderloin on the Big Green Egg. This recipe works with any grill, so long as you can set up for two-zone cooking. Pork tenderloin is one of the best cuts of meat on a hog. And it makes for a divine experience when you smoke it first, then grill it,.
How do you smoke a pork tenderloin on a big green egg?
Add the soaked wood chips to your Big Green Egg for that irresistible smoky aroma. Place the seasoned pork tenderloins on the grill grates, ensuring they’re not directly over the coals. Close the lid and let the magic happen. Maintain a temperature of 225°F (107°C) and let the pork smoke for about an hour.