Preparation:
Butterfly the pork loin, and open it like you would do with a book. Lay out some Bacon and place the dates in the middle. Roll up the roast and tie with butchers string. Season the roast with BBQ Rub (I used the Cherry Chipotle Rub from Ankerkraut). Pre-heat your grill for 150°C / 302°F, add some wood chunks and smoke the roast for approximately 2 hours on indirect heat.

As soon as an internal core temperature of 65°C / 149°F is reached the ME.AT is ready to eat.
Leave to rest for 10 minutes, remove the butchers string and enjoy.

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Pork Loin Roast

Ingredients:

Pork Loin
Bacon
Dates
BBQ Rub

Used tools & products:

BBQ Rub: http://amzn.to/1TquswW

Maverick Thermometer: http://amzn.to/1hjBzd8

Global Knife: http://amzn.to/1ZhPumv

Big Green Egg: http://amzn.to/1jt00WW

My Camera: http://amzn.to/1OaSKg4

My Tripod: http://amzn.to/1PTl4DI

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