Herb Crusted Pork Loin

Herb Crusted Pork Loin
★★★★ Rated 4 stars by 7 users

CATEGORY

Meat

SERVINGS

8

PREP TIME

30 minutes

COOK TIME

150 minutes

CALORIES

250

Looking for a collection of recipes for a feast? This herb rub, spinach casserole, Italian bread, and cauliflower gratin feast will be a dinner favorite!

Author:
Luke and Emily Burkholder

 

INGREDIENTS

MEATHEAD'S SIMON AND GARFUNKEL SPICE RUB

  • 1 tbsp. dried crushed parsley

  • 2 tbsp. dried crushed sage

  • 1 tbsp. dried crushed rosemary

  • 1 tbsp. dried crushed thyme

  • 1 tbsp. dried crushed oregano

  • 1 tbsp. dried crushed basil

  • 1 tbsp. dried crushed bay leaf

  • 1 tbsp. ground black pepper

  • 1 tbsp. sugar

ITALIAN BREAD

  • 3/4 cup unbleached all-purpose flour

  • 1/2 cup lukewarm water

  • 1/8 tsp. instant yeast or active dry yeast

  • 2 tsp. instant yeast or active dry yeast

  • 3/4 cup lukewarm water

  • 2 3/4 cups unbleached all-purpose flour

  • 1 1/4 tsp. salt

  • 1 large egg white, beaten with 1 tablespoon water

  • Sesame seeds or everything bagel seasoning (depends on preference)

SPINACH CASSEROLE

  • 3 pounds fresh spinach

  • 4 tbsp. unsalted butter

  • 1 1/2 tbsp. flour

  • 1 cup stock

  • 3/4 cup grated swiss cheese

  • 2 tbsp. fine dry breadcrumbs

  • Salt and pepper

CAULIFLOWER GRATIN

  • 1 head cauliflower (about 2 pounds)

  • 1 small leek, white and light green part only, very thinly sliced

  • ¾ cup heavy cream

  • 1 1/2 cup sharp grated white cheddar

  • Olive oil, for drizzling

  • Salt and black pepper

OTHER

  • 2.6 lbs pork loin

  • Canola/olive oil 50:50

  • 21g salt

DIRECTIONS

  1. The night before the cook, score the pork loin on the fatty side in a crosshatch pattern so that salt, rub, and smoke can penetrate the meat.

  2. Weigh out 1.75% salt by weight for the meat on a kitchen scale*. Rub the salt on the meat, covering all sides and working it into the score lines. Place the pork loin it in a container and let it "dry brine" overnight in the fridge.

  3. Next morning, give it a quick rinse under running water to get off the extra salt and liquid that has been drawn out. Mix 50/50 canola/olive in with an herb rub to make a thick paste and rub it on there good, making sure to get down in the score lines again.

  4. Light your Pit Barrel® according to instructions Add apple wood to the charcoal for flavor.

  5. Place the herb-crusted loin on the grate, scored side up, and close the lit. Remove the pork loin wood chips when it reaches 145° internal.

  6. Tent in foil and allow to rest until meal time. Slice and serve up with your favorite fall sides sides. Check links by ingredient!

    Note: This works for me to reliably get the finished level of saltiness I like. In this case it was a 2.6 lb pork loin, and I like to calculate in metric. 2.6 lbs pork x 1 kg/2.2 lbs x 1000 g/kg x 0.0175 = 21 g salt.

RECIPE NOTE

Desired Temp: 145º

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