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 Min
Cook Time
45 Min
Pellets
Hickory
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Pound | pork loin |
| 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 |
Steps
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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