BBQ Ancho-Rubbed Pork Loin

Traeger Kitchen


BBQ Ancho-Rubbed Pork Loin

Prep Time

10 Minutes

Cook Time

45 Minutes

Effort

Pellets

Hickory

This ain't yo typical pork loin. Take your BBQ southwest for an Ancho chili twist.

Ingredients

How many people are you serving?

2

Units of Measurement:

main
  • 3 Pound Pork, Loins

  • 1 Cup ancho chile powder

  • 1/3 Cup smoked paprika

  • 3 Tablespoon mustard powder

  • 3 Tablespoon coriander

  • 3 Tablespoon dried oregano

  • 1 Tablespoon cumin

  • 1 Tablespoon salt

  • 1 Tablespoon ground black pepper

  • 1 Teaspoon chile de árbol

  • 4 Ounce bacon, cut in half

  • yellow onion, diced

  • 2 Clove garlic, minced

  • 1 Pound Kale Stems, Cut Into 1" Pieces

  • 1/2 Cup dry white wine

  • lemon, juiced

Steps

  • 1

    Combine all ingredients for the rub in a small bowl and stir well. Season the pork loin with the rub and let sit for 1 hour.
    Ingredients
    • 3 Pound Pork, Loins

    • 1 Cup ancho chile powder

    • 1/3 Cup smoked paprika

    • 3 Tablespoon mustard powder

    • 3 Tablespoon coriander

    • 3 Tablespoon dried oregano

    • 1 Tablespoon cumin

    • 1 Tablespoon salt

    • 1 Tablespoon ground black pepper

    • 1 Teaspoon chile de árbol

  • 2

    When ready to cook, set the temperature to 375 degrees F and preheat for 10 to 15 minutes. Place pork loin directly on the grill grate and cook 30-45 minutes or until internal temperature reaches 140 degrees F. Let rest 10 minutes before slicing.
    Grill Icon
    Grill375 ˚F
    Probe Icon
    Probe140 ˚F
  • 3

    While pork loin cooks, heat a medium cast iron pan over medium high heat and cook bacon until crispy. Remove bacon from the pan leaving a bit of the bacon fat.
    Ingredients
    • 4 Ounce bacon, cut in half

  • 4

    Add onions to the pan and cook until onions are tender and translucent. Add garlic and cook 30 seconds until fragrant.
    Ingredients
    • Half yellow onion, diced

    • 2 Clove garlic, minced

  • 5

    Add kale and sauté 5 minutes. Add in the white wine and cover to wilt the kale.
    Ingredients
    • 1 Pound Kale Stems, Cut Into 1" Pieces

    • 1/2 Cup dry white wine

  • 6

    Season with lemon juice, salt and pepper. After pork loin has rested, slice and serve with braised greens. Enjoy!
    Ingredients
    • Half lemon, juiced

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