Alright, folks. Gather 'round the grill, 'cause today we're diving into the smoky world of Green Mountain Grill pork loin. Now, if you've never tackled smoking pork loin before, you're in for a treat. And if you have, well, let's just say I've got a few tricks up my sleeve that'll make this pork loin unforgettable.
How To Make Smoked Pork Loin On A Green Mountain Grill
First things first, you gotta pick your wood or pellets. For pork loin, I swear by a mix of apple and hickory pellets. Apple gives it a sweet, subtle flavor, while hickory adds a robust, smoky punch. Trust me, it’s a match made in BBQ heaven.
- Prep Your Pork Loin: Start by trimming any excess fat off the pork loin. Don’t go too crazy though—you want some fat to keep things juicy. Rub it down with olive oil, then slather on your favorite pork rub. I like a mix of paprika, brown sugar, garlic powder, and a pinch of cayenne for a little kick. Let that sit for at least 30 minutes. Better yet, let it marinate overnight if you’ve got the time.
- Preheat Your Grill: Fire up your Green Mountain Grill and set it to 225°F. Let it get nice and cozy in there. You want a steady, low heat to ensure that pork loin cooks evenly and absorbs all that smoky goodness.
- Smoking the Pork Loin: Place your seasoned pork loin directly on the grill grates. Insert a meat probe if you have one—aim for the thickest part of the meat. Close the lid and let the smoke do its magic. You’re aiming for an internal temperature of 145°F, which should take about 2 to 3 hours.
- The Mop Sauce: While the pork is smoking, whip up a mop sauce. This is where you can get creative. I mix apple cider vinegar, apple juice, a splash of Worcestershire sauce, and a dollop of mustard. Mop it on the pork loin every hour or so to keep it moist and flavorful.
Additional Tips for Pork Perfection
- Don’t Rush the Process: Good things come to those who wait. Resist the urge to crank up the heat. Low and slow is the name of the game.
- Resting is Key: Once the pork loin hits 145°F, take it off the grill and wrap it in aluminum foil. Let it rest for at least 15 minutes. This allows the juices to redistribute, making every bite tender and juicy.
- Check the Wood Pellets: Make sure you’ve got enough pellets in the hopper. Running out mid-smoke is a buzzkill, trust me.
What to Serve with Smoked Pork Loin
Now, let's talk sides. Smoked pork loin pairs beautifully with a variety of dishes. Here are some of my go-to options:
- Grilled Veggies: Think asparagus, bell peppers, and zucchini. Drizzle them with olive oil, sprinkle some salt and pepper, and throw them on the grill for the last 10-15 minutes of smoking.
- Creamy Coleslaw: The tangy crunch of coleslaw complements the smoky richness of the pork. Plus, it adds a refreshing contrast.
- Baked Beans: Go for the slow-cooked variety with bacon and brown sugar. They’re sweet, savory, and oh-so-comforting.
- Cornbread: You can't go wrong with a slice of moist, slightly sweet cornbread. Perfect for soaking up any leftover juices on your plate.
Leftovers? No Problem!
Got leftovers? First off, congrats on your self-control. Here are a few ideas to make the most of that leftover pork loin:
- Pork Tacos: Shred the pork and toss it with some lime juice, cilantro, and diced onions. Serve in warm tortillas with a dash of hot sauce.
- Pork Fried Rice: Dice the pork and add it to a skillet with rice, peas, carrots, and scrambled eggs. Add soy sauce and a touch of sesame oil for a quick, tasty meal.
- Pulled Pork Sandwiches: Shred the pork, mix with your favorite BBQ sauce, and pile it high on a soft bun. Add pickles and coleslaw for a crunchy, tangy twist.
Smoking a pork loin on a Green Mountain Grill isn’t just about cooking—it’s an experience. From the anticipation as the smoke curls through the air to that first succulent bite, it’s a journey worth taking. And hey, if you mess up along the way, just remember: even a so-so smoked pork loin is better than no pork loin at all.
OTHER RECIPES YOU'LL LOVE
Green Mountain Grill Pork Loin
Master the Green Mountain Grill pork loin recipe. Simple, flavorful, and juicy—perfect for your next BBQ. Enjoy restaurant-quality results at home.
Ingredients
For the Pork Loin:
- 4-5 lb pork loin
- 3 tablespoons olive oil
For the Pork Rub:
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper optional, for a little heat
For the Mop Sauce:
- 1 cup apple cider vinegar
- 1 cup apple juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
Instructions
Preparing the Pork Loin
- Trim any excess fat from the pork loin. Leave a thin layer of fat for flavor.
- Rub the pork loin with olive oil to help the seasoning stick.
- In a small bowl, combine all the pork rub ingredients: paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Generously coat the pork loin with the rub, making sure to cover all sides.
- Let the pork loin sit at room temperature for at least 30 minutes. For deeper flavor, marinate it in the refrigerator overnight.
Preparing the Grill
- Fill the hopper of your Green Mountain Grill with a mix of apple and hickory wood pellets.
- Preheat the grill to 225°F.
Smoking the Pork Loin
- Once the grill is preheated, place the pork loin directly on the grill grates.
- Insert a meat probe into the thickest part of the pork loin to monitor the internal temperature.
- In a mixing bowl, combine apple cider vinegar, apple juice, Worcestershire sauce, and yellow mustard.
- Stir well to mix the ingredients.
- Smoke the pork loin at 225°F for 2-3 hours, or until the internal temperature reaches 145°F.
- Every hour, baste the pork loin with the mop sauce using a basting brush. This keeps the meat moist and adds layers of flavor.
Resting and Serving
- Once the pork loin reaches 145°F, remove it from the grill.
- Wrap the pork loin in aluminum foil and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat.
- After resting, slice the pork loin into thick, juicy slices.
- Serve with your favorite sides like grilled veggies, creamy coleslaw, baked beans, or cornbread.
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