Pork Loin is fairly easy to cook. Its a very forgiving piece of meat, but you must pay attention. You can overcook it causing it to be dry and tasteless. You can undercook, but armed with an instant read thermometer you can successfully bring it to the proper internal temperature.

This Pork Loin was seasoned with a mixture of Head Country BBQ Seasoning, our own Stardust BBQ Seasoning and brown sugar.

I cooked this loin hot and fast opposed to our low and slow techniques. This is achieved by letting the Big Green Egg reach around 600* and then inserting the plate setter to block off some of the heat. This allowed me to play with the heat a little and I kept the temp at 400*. I also sprinkled some of BBQ'rs Delight Savory Herb on the hot coals and this gave it a nice rosemary, oregano flavor in the end.

Cooked for an hour at 400* and pulled at 145*, I pulled it off and wrapped it in foil and placed it on the oven to hold for about 15 minutes.

After removing from the foil, I sliced the loin in 1/2 inch pieces. The picture doesn't do it justice, but the loin has about a 1/2 smoke ring. It was very tender and had a whole lot of flavor without injecting, marinading, or brining. You can do any of these or none at all. That's what makes cooking great.