How to Cook Juicy, Flavorful Pork Loin on the Big Green Egg

The Big Green Egg ceramic smoker is the ultimate grill for cooking moist, delicious pork loin roast. The Egg’s even,indirect heat circulation surrounds the meat to gently cook it to fork-tender perfection.

Cooking pork loin on a Big Green Egg results in tender, juicy meat with amazing wood-fired flavor every time. Follow these tips and techniques for outstanding oven-roasted pork loin cooked on the grill.

Benefits of Cooking Pork Loin on the Big Green Egg

The Big Green Egg kamado style grill offers some major advantages for roasting pork loin

• Consistent temperature – The thick ceramic holds heat evenly for uniform cooking.

• Retains moisture – The tight seal self-bastes the pork in its natural juices.

• Infuses smoke – Real wood flavor permeates the meat.

• Crispy exterior – The hot air gives pork loin a caramelized crust.

• Hands-off cooking – No need to babysit once temp is set.

• Frees up oven space – Leaves kitchen oven available for sides.

Tips for Cooking Pork Loin on the Big Green Egg

Follow these tips for foolproof results when cooking pork loin roast on your Egg:

• Pick the right size – Choose a 2 to 4 lb boneless or bone-in pork loin.

• Prep the meat – Trim excess fat, leaving 1⁄4 inch. Score fat cap. Generously season.

• Use a roast rack – Elevate pork on a rack to allow airflow circulation.

• Preheat Egg to 400°F – Use high initial temp to sear the meat.

• Lower heat to 325°F – Reduce temperature after searing to gently finish cooking.

• Track temperature – Monitor doneness with a meat thermometer, not just time.

• Let rest before slicing – Allow pork to rest 10 minutes so juices redistribute.

Step-by-Step Instructions

Follow these simple steps for amazing pork loin every time on your Big Green Egg:

Prep

• Start with a 2-4 lb bone-in or boneless pork loin roast. Pat dry and trim any large hunks of fat.

• For bone-in loins, tie at 1-2 inch intervals with kitchen string to maintain shape.

• Score fat cap by cutting 1-2 inch slits about 2 inches apart. This allows fat to render.

• Generously season all over with kosher salt, cracked pepper and your choice of herbs or rub.

Roast

• Preheat Egg to 400°F, indirect with drip pan. Place roast rack in Egg.

• Put seasoned pork fat side up on rack. Do not add liquid to pan.

• Roast at 400°F for 20 minutes to sear the exterior. Do not open Egg.

• Reduce heat to 325°F and continue roasting until internal temp is 145°F, about 18-22 min per pound.

• Check temperature periodically with an instant read thermometer in thickest section.

Finish and Serve

• When finished cooking, transfer pork loin to a cutting board and tent with foil.

• Let rest 10-15 minutes before slicing into 1⁄2 inch pieces.

• Serve warm pork loin slices with pan juices spooned over the top.

Big Green Egg Pork Loin Recipes

Here are some recipe ideas for flavorful pork loin using the Big Green Egg:

Herb Crusted Pork Loin

• Coat boneless pork loin with rosemary, thyme, sage, garlic, salt and pepper.

Apple Maple Glazed Pork Loin

• Stud boneless pork roast with apple slices. Brush with maple syrup and Dijon.

Pork Loin with Cream Cheese Stuffing

• Fill slits in pork loin with a blend of cream cheese, herbs and roasted garlic.

Orange Ginger Pork Loin

• Rub boneless loin with grated fresh ginger, orange zest, light brown sugar and cayenne.

Cajun Spiced Pork Loin

• Coat boneless pork with smoked paprika, garlic, oregano, cumin and cayenne.

Tricks for Maximizing Flavor

Take your Big Green Egg pork loin to the next level by trying these flavor boosting techniques:

• Brine the meat – Soaking pork in a saltwater brine makes it super moist and seasoned.

• Marinate overnight – Letting pork soak up a bold marinade amps up the flavor.

• Inject marinade – Use an injection needle to infuse pork loin with extra moisture and taste.

• Stuff with flavors – Fill slits in the meat with herbs, roasted garlic, cheese, citrus or other ingredients.

• Rub with spice blends – Coat pork loin with bold dry spice rubs like jerk or tandoori seasoning.

• Smoke with wood – Use wood chunks or chips for amazing smoky aroma and flavor. Good options are hickory, maple, apple, cherry or pecan.

• Sear first – Develop a caramelized crust by searing pork over direct high heat before roasting.

• Baste while cooking – Brush pork loin with glazes, sauces or melted butter as it roasts.

Step Up Your Sides

A perfect pork loin deserves equally amazing side dishes. Try these tasty options:

• Roasted vegetables – Toss veggies like potatoes, carrots, Brussels sprouts or asparagus in olive oil, salt and pepper and roast in the Egg alongside the pork.

• Rice pilaf – Cook an aromatic pilaf on the stove while the pork loin roasts.

• Scalloped potatoes – Make a creamy potato bake in the oven while the Big Green Egg does the pork roast.

• Fruit salad – Balance the savory pork with a fresh, bright fruit salad.

• Roasted pears – For special occasions, add elegance with pears roasted in balsamic vinegar and brown sugar.

The Big Green Egg’s even, gentle heat produces exceptionally tender and juicy pork loin roast. With the right preparation, seasoning and cooking technique, you can enjoy outstanding wood-fired pork loin with ease. Try out some of these mouthwatering recipes on your Egg for sensational oven-roasted pork loin.