Christmas Pork Roast

   Sauce: 

• 1/2 c. Dry White Wine
• 1/2 c. Chicken Stock
• 1/2 c. Heavy Cream
• 4 tbsp. Dijon Mustard
• 1 tbsp. Minced Garlic
• 1 tbsp. of mixed herbs (rosemary, thyme & sage)
• Rub of choice to taste
• Salt & Pepper to taste

     Pork Roast:

• Cheshire French-Cut Pork Loin
• Dijon mustard
• Rubs of choice
• 1 tbsp. Rosemary
• 1 tbsp. Thyme
• 1 tbsp. Sage

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Cast Iron Skillet

1. Fire up Big Green Egg to a temperature of 300º, we added some hickory wood chunks on top of our charcoal.

2. Remove French-Cut Pork Loin from package and dry off well. Trim as desired.

3. Coat loin with Dijon Mustard.

4. Coat loin with rubs of choice.

5. Coat loin with herb mixture (rosemary, thyme & sage).

6. Wrap loin bones with foil if you wish.

7. Put loin on the grill, cook to a temperature of 140º (this was an hour and a half total cook time for us).

8. Let loin rest for 15-20 minutes.

9. Top with sauce if you wish!