Try this dish with Better Than Bouillon Reduced Sodium Roasted Chicken Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: chicken base, advanced difficulty, main, pork, roast
| 4 cups | water |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 bottles | (12-ounce) apple flavored beer |
| ½ cup | granulated sugar |
| 4 lbs | pork loin |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| ¼ cup | olive oil |
| ¼ cup | Cajun seasoning |
| 6 slices | thick cut bacon |
| 4 | fresh thyme sprigs |
Mix the 1 cup of hot water with the Roasted Chicken Base.
Add the beer, Roasted Chicken Base broth, and sugar to a large bowl. Whisk to combine. Add the pork loin to the bowl, cover and refrigerate for 8 hours.
Preheat the Big Green Egg® to 425°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
Remove the pork from the brine. Rub the pork loin on all sides with the Roasted Chicken Base.
Add the olive oil to a large pan over high heat. Add the pork loin to the pan and sear on all sides for 1-2 minutes. Place the pork loin on a work surface.
Rub the pork loin on all sides with the Cajun seasoning. Place the bacon in a single layer over the top of the pork loin. Tie the pork loin in 1 - 2 inch intervals with cooking twine. Tuck the fresh thyme sprigs under the twine.
Place the pork loin into a grill-proof roasting pan fitted with a rack. Place the pan directly onto the EGG and roast for 20 minutes. Lower the temperature of the EGG to 325°F and roast the pork for 40 minutes more or until the internal temperature reaches 145°F when checked with an instant read thermometer.
Remove the pork loin from EGG and let rest for 10 minutes before removing the twine and slicing.