How to Grill the Perfect Pork Loin
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BBQ competitor, owner of Whiskey Bent BBQ, and our resident BBQ expert, Chad Ward, shares his tips and tricks for cooking delicious and tender pork loin.
Preparation
Since pork loin is very lean with hardly any fat, Chad does not do much in the way of timming the cut, leaving any fat on it for added moisture.
Because it has a mild flavor, pork loin can act as an almost blank canvas, letting the flavors of whatever it was seasoned with shine. For that reason, Chad often uses it to try out new rubs, marinades, and sauces. If using a rub like Traeger's Perfect Pork Rub, Chad applies it amply all over the meat and lets it penetrate for at least 10 minutes before cooking.
Cooking Pork Loin
When it comes to cooking pork loin, the key is not to overcook it. This is easily done because the meat is lean and can dry out quickly. For that reason, no matter what method you are using to cook the loin, you will want to insert a leave-in meat thermometer, such as Traeger's Meater wireless meat thermometer, to track its internal temperature. A good serving temperature is about 145°F, which means you will want to take the meat off the heat at 140°F to account for its temperature continuing to rise while it rests.
Chad like to begin by smoking his pork loin at a temperature no higher than 225°F and preferably using Super Smoke, if available. After smoking the meat for at least 30 minute and up to an hour, he raises the heat to between 275°F and 350°F to finish, keeping a careful eye on the internal temperature.
When the pork loin is finished cooking, it's important to let it rest for 10 or so minutes before slicing. This allows the juices to redistribute, keeping every bite tender and juicy.
Bacon-Stuffed Pork Loin
by Traeger Kitchen
10 Reviews
Prep Time
20 Min
Cook Time
2 Hr
Serves
4
Pellets
Pecan
Double your pork intake with a juicy pork loin stuffed with crispy bacon, and a helping of asparagus, walnuts and parmesan.
Ingredients
| 1 | (2-3 lb) pork loin roast, butterflied |
| As Needed | Traeger Pork & Poultry Rub |
| 1/4 Cup | walnuts, chopped |
| 1/3 Cup | dried cranberries, such as Craisins |
| 1 Tablespoon | fresh oregano leaves |
| 1 Tablespoon | fresh thyme leaves |
| 6 | spears asparagus, ends trimmed |
| 6 Pieces | sliced bacon, cooked, bacon grease reserved |
| 1/3 Cup | Parmesan cheese, grated |
1
When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
2
On your work surface or cutting board, place 2 large pieces of butcher’s twine. Place the butterflied pork loin perpendicular to the twine.
3
Season the inside of the pork loin with Traeger Pork & Poultry Rub. On one end of the loin, layer the filling in a line, beginning with the chopped walnuts, cranberries, oregano, thyme, and asparagus. Next, add the bacon and top with the parmesan cheese.
4
Starting at the end with all of the fillings, carefully roll up the pork loin and secure it on both ends with butcher's twine. Roll the pork loin in the reserved bacon grease and season the outside with more Traeger Pork & Poultry Rub.
5
Insert the probe into the center of the pork loin. Place the stuffed pork loin directly on the grill grates, close the lid, and smoke for 1 hour.
6
Remove the pork loin, increase the Traeger temperature to 350˚F and allow to preheat with the lid closed for 15 minutes. Place the loin back on the Traeger, close the lid and cook for 30-45 minutes, or until the internal temperature reaches 135˚F.
7
Remove the pork from the grill and cover it with a tent of aluminum foil. Let the pork rest for 15 minutes before removing and discarding the butcher's twine, slicing and serving. Enjoy!
