Roast Pork Loin

I haven’t done a cooking post in a while. I did a roast pork loin this morning for mother’s day that I was pretty happy with. Here are the details:

Roast Pork Loin
Easy, tasty, and juicy pork loin
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The rub
  1. 3 Tb brown sugar
  2. 2 ts garlic powder
  3. 2 ts chili powder
  4. 1/2 ts black pepper
  5. 1/2 ts dried oregano
  6. 1/2 ts salt
  7. 1/2 ts annatto seed (optional)
  8. A Pork Loin (or tenderloin or whatever).
  1. The pork in this post is a large loin, about 6 lbs. I doubled the above recipe.
  1. I took peppercorns, sea salt, and the annatto seeds and ground them all up together. The salt will disintegrate quickly, so maybe add it towards the end of the grind. Or just use kosher salt.
  2. The annatto seeds are totally optional. I've started using them whenever I use chili powder. Both are red.
  1. This is a spice rub, and everything will be just fine if you do whatever you want with it.
  2. Put the rub all over the pork, wrap it in plastic wrap (air tight), and let it sit for a while. I let mine sit overnight. Longer supposedly yields more flavor. Do what works for you. It'll be fine.
Cook Time
  1. I cooked mine on my Big Green Egg (large). I put a single (one) dry piece of pecan in the coals once I got them set at around 350. Plate setter for indirect roasting. Meat in with a thermometer probe.
  2. Cook until the temp hits around 140. I think I took mine off at 145. I've seen estimates of a half hour per pound, but mine cooked within ~2 hours for 6 lbs. Take the pork off anywhere from 135 to 145 and you should be fine.
  1. Keep the thermometer probe and wrap it in foil and/or plastic wrap. Wrap that in towels. Put that in a cooler and put more towels or old sheets on it.
  2. The temperature will climb while the meat rests. Mine got all the way up to 160 and was still above 140 a few hours later in the cooler.
  1. I put a disposable pie pan with 2 or 3 cups of water in it on the plate setter to get a little more moisture in the egg.
  2. Enjoy.
Cooking. Code.

The recipe was adapted from:

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