Ingredients
2 tablespoons (approx.) Dijon mustard
3 teaspoons dried thyme leaves
3 teaspoons dried sage leaves
1½ teaspoon garlic powder

Instructions
1.  Let the roast sit at room temperature for 30 to 60 minutes.
2.  Preheat pit to 350° F
3.  Rub the roast with mustard. 
4.  Sprinkle it with the thyme, sage and garlic, patting it so the seasonings will adhere.
5.  Place it in the pit, fat side up, until it reaches an internal temperature of 145° to 150°.  It will take about 2 hours.
6.  Baste it with the pan juices a few times during the second hour when some of the fat has rendered.
7.  Remove it from oven, tent it with foil, and let it rest for 15-20 minutes before carving.

It's probably the best thing I have ever cooked.

EDIT:  Changed some characters that didn't display properly after a host update.

The rendered fat almost looks like Olive Oil...

Yep, cooked on the rack in a throw-away pan.

The rendered fat does look like olive oil.  Maybe the spices colored it.

Love the bone in pork loin, seems to have better flavour

It's probably the best thing I have ever cooked.

Impressive - needs to go on my "must cook" list

We'll be serving two of these in four days for a dinner party.  I'll try capture some more photographs and probably make a pan sauce to drizzle over the slices.

Menu will probably be–

• Blue cheese salad
• Pork Loin
• cookingjnj's sautéd onion & mushrooms found here
• Au gratin potatoes
• Pan seared Brussels sprouts
• Desert has to be birthday cake & ice cream

EDIT:  Changed some characters that didn't display properly after a host update.

House show smell good with all that cooking!

I made this for the second time yesterday.  In my original post I wrote, "It's probably the best thing I have ever cooked."  Yep, it is.  It was fantastic.

Even though the PF owners are willing to allow posts where pits other than pellet pits are used, I typically don't post a cook here if it's done on another type of pit or I don't mention the pit used.  This will be an exception.  The pork loins were smoked on a Karubecue C-60 (KBQ), an oddball kind of stick burner.

I followed the original recipe except for resting the loins for a couple of hours in the refrigerator and then going directly into the preheated KBQ.


Trimmed


Rubbed


Ready to carve.