Traeger Pork Loin
This recipe features a succulent pork loin coated with a delicious rub, slow-smoked on a Traeger grill for maximum flavor and tenderness.
Equipment
- Traeger Grill/Smoker
- Meat thermometer
- Mixing bowl or spice blender
- Saucepan
- Sharp chef knife
- Aluminum foil
- Paper towel
- Baking Tray
Ingredients
- 2.2 lbs pork loin boneless
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp high-smoke oil
- 2 tbsp mustard
- 2 tbsp Hot Sauce
Pork Rub Ingredients
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp ground star anise
- 1/2 tsp cinnamon
Instructions
- Mix the above spices if your using my homemade rub (I have the measurement just below)Score the fat cap in a crisscross pattern. Apply mustard and hot sauce as a binder then apply the rub. This will help to tenderize the pork loin. If you have time leave wrapped overnight in the fridge.
- Remove from the fridge and let it sit for about 30 minutes to come to room temperature. Place the wrapped pork loin directly on the grill grates fat cap side up away from the heat.
- Insert the temperature probe into the thickest part. Place the pork directly onto the grill grates, fat cap side up. Smoke at 165F for the first 1½ to 2 hours then up to 250F until internal temp hits 145°F (about 2-3 more hours).
- Remove the loin and cover with foil, rest for 30 minutes.