hey shaving you're from pulse BBQ and today on the grill we're cooking up a herb crusted pork loin you're gonna love it I'm good with the full recipe for you in the description box below so make sure to click down there for everything that you need for this cook also if you like what we're doing on this channel I consider subscribing for great barbecue recipes tutorials and reviews and other than that let's get cooking so they start with this recipe you're gonna need first of all a pork loin roast that's what this is here then to make our herb crusting are you gonna need some herbs of course and so we're gonna use some thyme some rosemary we're gonna need about six cloves of garlic then we're gonna need some oil some salt and lastly some pepper and then optional what we're gonna be using today is a wood grilling plank this is a red oak from our friends over at wild wood grilling so the first thing that we're gonna do is we're gonna take our time and just take off the leaves here and we're just trying to avoid some of the stems because they're a little bit tough and we don't really want to be eating them so once we have about a handful of time we're gonna go ahead and place it on the cutting board and begin chopping it up and this is going to just allow the juices and the oils within the time to just be released adding to that flavor profile that we're looking for I forgot the time all done we're gonna go ahead and and do the same thing with the rosemary what we're doing to get softer is taking each stem just pulling it again so once you have about a handful of rosemary you're just gonna take your knife and begin chopping that as well again this is just to release some of the oils that are within the leaves here put it in the bowl with the thyme and move on to the garlic we're gonna need about six cloves and add out as many as you need we like ours a little bit more garlicky you can take your garlic and you're just gonna smash it down using the back of your knife if you do have a garlic press feel free to use that but we're just gonna press it down squish it up and slice it down again for the garlic make sure to adapt it to your taste if you like it less garlicky then use less clothes so now in the bowl we have our time our rosemary and our garlic and then we're gonna take a little bit of black pepper and just grind that in so in there we put about half a teaspoon of black pepper and then we're actually gonna save our salt for the very end just before we put on the grill we're gonna put some some fresh salt on to the outside of this pork loin so now that's all together we're just gonna go ahead and mix it up and the last thing that we need to add to this is some oil and this is what's going to help bind it to our pork loin and we're not really gonna measure the amount of oil which weren't gonna go for consistency with this one so after we got a hurt mixture together we're just gonna take a spoon and we're gonna place it on top of our pork loin just begin to rub it all around we are gonna be doing all sides with this so make sure you save a little bit for that backside just go in and rub rub it around so once we have our herb mixture onto our pork loin we're gonna go ahead and place it into the fridge for about one hour until we get our wood plank all soaked done so just like always these wood planks need to soak for an hour so we're gonna place that into some water so it roast has now been in the fridge for an hour and we just pulled it out also we forgot to add our basil into the mixture and so we went ahead and chopped up some some basil nice and fine fresh from the garden and topped it on top of that pork loin as well and we're gonna place some of our salt onto this loin and so we're just gonna give a nice generous coating of kosher salt onto the outside now that's done we're gonna go ahead and light our pit barrel and get cooking so today we're gonna be using our pit barrel cooker to cook this pork loin and we're gonna fill it up with just one small chimney starter full of unlit briquettes down in the barrel and then we're gonna load up a second small basket with some royal oak charcoal here so the first thing that we're gonna do is take our wood that we've been soaking for a while and place that right in the middle the next thing that we're gonna do is we're gonna take our pork roast and it's a little bit wider than the boar so we're just gonna help tuck it in a little bit and we want to make sure that that pork loin is on to the entirety of the surface of the plank the next thing that we're gonna do is we're gonna take our thermo works smoke we're going to probe the internal temperature of this roast so we know exactly what the temperatures as we cook once the pork loin is on the grill we're gonna place our rods back into the barrel close the lid and begin cooking this around 350 degrees for about an hour and 20 hour 30 minutes and the way that we're gonna be doing this on the pit barrel is by opening up the bottom vent a little bit more and cracking the lid if we need to so this pork loin has been cooking for about an hour and a half at 350 degrees and our smoke thermometer is saying that it reached 45 degrees so we're gonna open up the grill and take a quick peek do some some tests and a couple different areas to make sure that is up to temperature before we remove it off the grill and let it rest for about 20 minutes before we begin slicing into it and enjoying so this herb crusted pork loin is all done it's super tender it smells delicious and I just can't wait to bite into it so here we go Oh ma'am all those herbs the garlic you can taste everything it's so good I got into this out so I can eat this is that good so that's how you make that delicious herb crusted pork loin you're gonna love it I know it for sure make sure to leave me a comment below in how it turned out for you as well as if you have any recipe ideas also leave them down there also like comment subscribe 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