Tender Pellet Grilled Pork Loin

Pellet grill pork loin fresh from the smoker with chimichurri

Tender Pellet Grilled Pork Loin

Transform a plain old pork loin into a sensational one with this easy pellet grill recipe. Pork loin has never been more tender or juicy. And the homemade marinade infuses it with so much flavor the whole family will fall in love.

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Course: Dinner

Cuisine: American

Keyword: pellet grilled, pork loin, smoked pork loin

Prep Time: 10

Cook Time: 3

Marinating and Resting Time: 1 10

Total Time: 4 20

Servings:

Calories: 70kcal

Author: imma

Equipment

Pellet grill
Mixing bowls
Measuring utensils
cutting board
knife
Oven-safe meat thermometer
Tongs or spatula

Ingredients

1 2-2½ pound pork loin (.90-1.14k)

Marinade

⅓ cup (80ml) olive oil
2 tablespoons (30ml) Dijon mustard
1 tablespoon (15ml) soy sauce
2 teaspoons minced thyme
1 tablespoon minced garlic
1 tablespoon chopped parsley
½ lemon, juiced
Salt and black pepper to taste

Instructions

Season pork loin with salt and pepper, and place it in a large bowl or ziplock bag.
In a medium mixing bowl, whisk the olive oil, Dijon mustard, soy sauce, thyme, garlic, parsley, and lemon juice.
Pour the marinade over the pork loin and completely coat every inch of the roast.
Let the pork loin marinate for at least an hour or up to 24 hours in the fridge for optimal flavor.
When ready to cook, remove the pork loin from the marinade, shake off any excess, and discard the remaining marinade.
Preheat the smoker to 225℉/107°C.
Place the pork loin in the smoker and close. Smoke for 2-3 hours or until the meat thermometer inserted in the thickest portion registers 145°F/63℃.
For a nice crusty exterior, you can reverse sear the pork loin. Place it in a preheated pellet grill, and cook until the internal temperature reaches 10-15 degrees below your desired temperature. This will depend on your preference, but a recommended internal temperature is around 130°F (54°C).
Remove it from the grill, set it aside, and turn up the heat to medium-high.
Once the grill has reached the desired temperature, transfer the rested pork loin to the hot grill. Sear each side for 1-2 minutes or until nicely browned and caramelized. This step adds a flavorful crust to the pork loin. The ideal internal temperature is 145°F/63℃.
Remove it from the grill and let it rest for at least 10 minutes before slicing. You can garnish it with additional fresh herbs if desired. Serve with desired sauce or as is. Enjoy!

Notes

Select the right wood pellets. Choose wood pellets that complement pork flavors like apple, cherry, or hickory. These impart a delicious smokiness that enhances the taste of the meat.
Preheat the pellet grill for 10-15 minutes before placing the pork loin on the grates. That ensures the grill reaches the desired temperature for a consistent cooking environment.
After the pork loin reaches the desired temperature, remove it from the grill. Then let it rest for 10 to 15 minutes before slicing. That's so the juices can redistribute within the meat, resulting in a moist and flavorful final product.
When ready to serve, slice the pellet-grilled pork loin into thin, juicy pieces. Arrange them on a platter and garnish with fresh herbs, if desired, to add a touch of vibrancy and visual appeal.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition