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If you’re looking for a delicious French-Cut Pork Loin Recipe, I’ve got you covered. French-cut meat may sound fancy, but it’s just a term for meat with the bone exposed. This type of cut looks gourmet and is generally cooked on special occasions. It’s a fun change of pace from your typical turkey or ham. Try it for yourself, and you’ll see what I mean!
This delicious cut of pork is seasoned with my best-selling rubs and smothered in a decadent Dijon cream sauce. You’ll feel like a 5-star chef with every bite! Cooking it on the Kamada gives it that BBQ flair every pitmaster craves. This recipe would be great for a fancy New Year’s Eve dinner or date night.
Simple ingredients come together in one harmonious, mouth-watering meal. You probably have most of these elements in your kitchen right now. If not, here’s what you need to add to your shopping list.
Here’s the leading equipment I used for this cook. To see more of my grilling must-haves, check out the Equipment and Tools section.
You can find a detailed demonstration of this cook in my recipe card and video at the bottom of this post. For now, here’s a quick overview of how I pulled these tasty French-Cut Pork Loins together.
The pork loin came off the pit as juicy as possible. The presentation could win any competition! Each bite was filled with the perfect balance of herbs and seasoning. The Dijon cream sauce pulled everything together in one heavenly plate.
This fancy dish would taste great with a side salad, rolls or crusty bread, and a glass of white wine. Of course, you can always serve it on its own, too!
You can store leftovers in the fridge for up to 3-4 days or in the freezer for up to 3 months.
Big Green Egg Kamada, charcoal pellets, wood pellets, Royal Oak tumbleweeds, heavy-duty aluminum foil, instant-read meat thermometer, YETI Cooler, insulated gloves for handling meat.
