Christmas Pork Roast

Pork Roast:

Cheshire French-Cut Pork Loin

Dijon mustard

Rubs of choice

1 tablespoon Rosemary

1 tablespoon Thyme

1 tablespoon Sage

Sauce: 

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!