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BBQ Ancho-Rubbed Pork Loin

BBQ Ancho-Rubbed Pork Loin

By Traeger Kitchen

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

Prep Time

10 Minutes

Cook Time

45 Minutes

Pellets

Hickory

Ingredients

Number of people serving

2

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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
Half yellow onion, diced
2 Clove garlic, minced
1 Pound Kale Stems, Cut Into 1" Pieces
1/2 Cup dry white wine
Half lemon, juiced

Step

  • 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.

  • 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.

    375 ˚F / 191 ˚C

    140 ˚F / 60 ˚C

  • 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.

  • 4

    Add onions to the pan and cook until onions are tender and translucent. Add garlic and cook 30 seconds until fragrant.

  • 5

    Add kale and sauté 5 minutes. Add in the white wine and cover to wilt the kale.

  • 6

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

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