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Italian Smoked Boneless Pork Loin Roast & Turnip Greens
This parmesan and herb-crusted pork loin with savory turnip greens serves up rich, rustic flavor that’s sure to have your guests asking for the recipe. Tutti a tavola!
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Ingredients
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Kingsford® Hardwood Blend Pellets Grillmaster’s Choice
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2.5 lb. boneless pork loin roast
Supplies:
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9"x13" baking pan
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wire pan grate
Ingredients:
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1 lb. turnip greens
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1 cup diced onions
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1 tsp. red pepper flakes
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1.5 cup chicken stock
Seasoning Paste:
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0.3 cup chopped fresh parsley
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1 tbsp. parmesan cheese, finely grated
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4 cloves garlic, minced
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1 tsp. fresh rosemary, minced
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1 tbsp. kosher salt
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0.5 tsp. cracked black pepper
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0.25 tsp. fennel seeds
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1 tbsp. extra-virgin olive oil
1 Food Prep
In a small bowl, combine your seasoning paste ingredients. Spread the paste evenly on all sides of your pork loin roast.
In a 9” x 13” baking pan, add the turnip greens, onions and red pepper. Pour the chicken stock over the greens. Set a wire pan grate on top of the greens and put the pork on the rack.
2 Grill Prep
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
Place the thermometer probe into the thickest part of your pork loin without touching the bone and position it in the pan at the center of your pellet grill.
Cook your pork loin until it reaches an internal temperature of 145°F. This should take about 1 hour 20 minutes.
Transfer your pork to a cutting board and let it rest for 10 minutes before slicing.
- Serve over a bed of turnip greens.
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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