Christmas Pork Roast
Cheshire French-Cut Pork Loin
Rubs of choice
1 tablespoon Rosemary
1 tablespoon Thyme
1 tablespoon Sage
1/2 cup Dry White Wine
1/2 cup Chicken Stock
1/2 cup Heavy Cream
4 tablespoons Dijon Mustard
1 tablespoon Minced Garlic
1 tablespoon of mixed herbs (rosemary, thyme & sage)
Rub of choice to taste
Salt & Pepper to taste
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!