Sweet & Garlicky Pork Loin Roast on The Big Green Egg

A couple weeks ago I tried a new technique with pork and the results were great – so great that one of my guests went into labour shortly after eating. Yes, the Big Green Egg is so good that even unborn babies are finding new ways to get at it.

Sweet & Garlicky MixturePork Loin Roast

My pork experiment was to inject a pork loin roast with seasoning.  Not a groundbreaking technique but a new one for me.  The final result was a moist roast loaded with flavor.  This recipe is based on Steve Raichlen’s Sweet & Garlicky Pork Chops from his book The Barbeque! Bible.  Here’s how it went…

Injecting the roastPork Loid Roast Ready for the Grill


  • 1 Pork Loin Roast
  • 5 cloves of Garlic
  • 5 tablespoons of Brown Sugar
  • 1/3 cup of Soy Sauce
  • 2 tablespoons of Sesame Oil
  • 3 tablespoons of Honey
  • 1/2 teaspoon of ground Ginger powder
  • 2 teaspoons of finely ground Black Pepper

Pork Loin Roast on The Big Green EggFinished Pork Loin Roast


  1. Combine garlic, 2 tablespoons of brown sugar, soy sauce, sesame oil, honey, ground ginger, and 1 teaspoon black pepper.  Blend in a food processor or grind to a paste with a mortar and pestle.
  2. Inject the paste into the roast using a meat injector. 20-30 injection points should give a good spread.
  3. Combine the remaining brown sugar and pepper.  Rub over the roast.
  4. Let roast sit in fridge overnight.
  5. Heat your Big Green Egg to 350-400 degrees (medium indirect heat if you’re not using a Big Green Egg) and soak apple wood chips.
  6. When ready to cook, drain the apple wood chips and add to the coals.  Spread them around so they burn with the charcoal throughout the cooking period.
  7. Place the roast on a rack and place in a drip pan and place directly on the grill (you can also use a plate setter if you wish).
  8. Cook the roast for 1-1.5 hours to at least 160 degrees.
  9. Once at temperature, remove the roast and let sit for 20 minutes.
  10. Slice the roast and serve!

 Pork Loin Roast on the TableInjection Flavour Pockets in Pork Loin Roast

Categories: Recipes | Tags: , , , , , | 24 Comments

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  • barbara

    do you have where we can follow your recipes online by email?

    • Joe Gelata

      Hi Barbara, first of all – sorry for missing this comment earlier. I just came across it now.

      I don’t currently have email notifications setup but you can subscribe via RSS at http://feeds.feedburner.com/BigGreenJoe. I hope that helps!

  • Tom

    eggsellent! Followed your recipe tonight, using a thawed pork loin that my neighbor “gifted” me for our neighborhood cookout. Was a smash hit – moist and flavorful. Also was a perfect partner to an assortment of summer sides – corn on the cob, tomato salad, potato salad. Was sweet enough to dance with the corn and garlicky/salty enough to stand next to the salads. Great recipe, thank you very much!

    • Joe Gelata

      My pleasure Tom – glad you enjoyed it!

  • mike

    I needed a recipe to feed pork loin to 18 cattle ranchers. It was a hit, thanks for sharing the recipe!

    • Joe Gelata

      @Mike, that’s a big meal! I’m glad it worked out for you. How many loins did you use for 18 people?

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  • H8245

    Great recipe. Used it for my #fathersday cook today.

    • Joe Gelata

      @h8245:disqus, glad you liked it. Happy (belated) Fathers Day!

  • Eric

    This was the first thing I made on my egg and it was delicious. I had some sauce left with lots of garlic in it that was clogging my injector so I added a little more honey a rubbed it all over the loin. Then put the brown sugar and ground pepper on. So good.

    • Eric, this sounds great! I love the rub idea.

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