Are you looking for a delicious and easy way to cook a pork loin on your Kamado grill?
Look no further!
In this article, we’ll walk you through the steps to create a mouth-watering pork loin that will have your taste buds singing.
Whether you’re a seasoned grill master or a beginner, this recipe is sure to impress.
So, grab your apron and let’s get started!
How To Cook A Pork Loin On A Kamado Grill?
Step 1: Prepare Your Grill
First things first, you’ll want to stabilize your Kamado grill at 250°F. This can be done by adjusting the vents and adding charcoal as needed.
Once your grill is at the desired temperature, add a couple of chunks of your favorite smoking wood. For this recipe, we recommend apple wood as it pairs nicely with pork.
Step 2: Prepare Your Pork Loin
The pork loin can come bone-in or boneless. For this recipe, we’ll be using a 2-pound boneless pork loin.
Start by trimming the fat cap and silver skin from the pork loin roast. Then, add a small amount of yellow mustard as a base and apply a generous amount of your favorite BBQ rub.
Step 3: Cook Your Pork Loin
Place the pork loin on the grill, making sure it is set up for indirect cooking. Close the lid and let it smoke undisturbed until the internal temperature measures 140°F.
It’s important to account for carryover cooking, so pull the pork loin 5°F before it reaches its final temperature. Using a remote thermometer like the Weber iGrill mini can help you monitor the temperature while it smokes.
Step 4: Rest and Serve
Once your pork loin has reached the correct internal temperature, remove it from the grill and let it rest for 10 minutes. This will allow the juices to redistribute throughout the meat and make it more tender.
After resting, slice your pork loin and serve it up! You can pair it with grilled vegetables or make a delicious sandwich with the leftovers.
Preparing The Pork Loin
Before placing the pork loin on the grill, it’s important to prepare it properly. Start by trimming the fat cap and silver skin from the pork loin roast. This will help the rub penetrate the meat and ensure even cooking.
Next, apply a small amount of yellow mustard as a base. This will help the rub stick to the meat and add a subtle tangy flavor. Then, generously apply your favorite BBQ rub. You can use a store-bought rub or make your own by combining spices like paprika, garlic powder, onion powder, and brown sugar.
Once you’ve applied the rub, let the pork loin sit at room temperature for 30 minutes to allow the flavors to meld together. This will also help the meat cook more evenly on the grill.
When you’re ready to cook, place the pork loin on the grill, making sure it is set up for indirect cooking. This means that the coals should be on one side of the grill and the pork loin should be on the other side. This will allow the meat to cook slowly and evenly without burning.
Close the lid and let the pork loin smoke undisturbed until the internal temperature measures 140°F. It’s important to account for carryover cooking, so pull the pork loin 5°F before it reaches its final temperature. Using a remote thermometer like the Weber iGrill mini can help you monitor the temperature while it smokes.
Once your pork loin has reached the correct internal temperature, remove it from the grill and let it rest for 10 minutes. This will allow the juices to redistribute throughout the meat and make it more tender.
After resting, slice your pork loin and serve it up! You can pair it with grilled vegetables or make a delicious sandwich with the leftovers. With these simple steps, you’ll have a perfectly cooked pork loin that’s sure to impress your guests.
Seasoning The Pork Loin
When it comes to seasoning your pork loin, there are a variety of options available. However, for this recipe, we recommend keeping it simple with just salt and pepper.
Before seasoning, make sure to trim any excess fat and silver skin from the pork loin. This will not only improve the presentation of your dish but also allow the seasoning to penetrate the meat more effectively.
Once trimmed, apply a generous amount of salt and pepper to all sides of the pork loin. You can also add a small amount of yellow mustard as a base to help the seasoning stick.
If you prefer a more complex flavor profile, you can experiment with different BBQ rubs or marinades. Just make sure to avoid any seasonings that contain sugar, as they tend to burn when grilled at high temperatures.
Setting Up Your Kamado Grill
To set up your Kamado grill for cooking a pork loin, you’ll want to start by stabilizing the temperature at 250°F. This can be done by adjusting the vents and adding charcoal as needed.
Once you have your grill at the desired temperature, add a couple of chunks of your favorite smoking wood. For this recipe, we recommend using apple wood as it pairs nicely with pork.
Next, prepare your pork loin by trimming the fat cap and silver skin from the roast. Apply a small amount of yellow mustard as a base and then generously apply your favorite BBQ rub.
Place the pork loin on the grill, making sure it is set up for indirect cooking. Close the lid and let it smoke undisturbed until the internal temperature measures 140°F. Using a remote thermometer like the Weber iGrill mini can help you monitor the temperature while it smokes.
Once your pork loin has reached the correct internal temperature, remove it from the grill and let it rest for 10 minutes. This will allow the juices to redistribute throughout the meat and make it more tender.
After resting, slice your pork loin and serve it up! You can pair it with grilled vegetables or make a delicious sandwich with the leftovers. With these simple steps, you can cook a delicious pork loin on your Kamado grill that is sure to impress your guests.
Cooking The Pork Loin
Cooking the pork loin on a Kamado grill is a simple and easy process. First, preheat your grill to 250°F and add a couple of chunks of smoking wood to enhance the flavor of your pork loin.
Next, prepare your pork loin by trimming the fat cap and silver skin from the roast. Apply a small amount of yellow mustard as a base and generously apply your favorite BBQ rub.
Place the pork loin on the grill, making sure it’s set up for indirect cooking. Close the lid and let it smoke undisturbed until the internal temperature measures 140°F. Remember to account for carryover cooking and pull the pork loin 5°F before it reaches its final temperature.
Once your pork loin has reached the correct internal temperature, remove it from the grill and let it rest for 10 minutes. This will allow the juices to redistribute throughout the meat and make it more tender.
After resting, slice your pork loin and serve it up! The smoky flavor of the pork loin pairs perfectly with grilled vegetables or makes a great sandwich with leftovers for the week ahead. With these simple steps, you’ll be able to cook a delicious and flavorful pork loin on your Kamado grill every time.
Checking The Temperature
One of the most important steps in cooking a pork loin on a Kamado grill is checking the temperature. A digital meat thermometer is essential for this task, as it allows you to monitor the internal temperature of the pork loin without opening the grill and losing heat.
To check the temperature, insert the thermometer probe into the thickest part of the pork loin, being careful not to touch the bone. The internal temperature you’re looking for will depend on how you plan to serve the pork loin.
If you want to slice the pork loin, cook it until it reaches an internal temperature of 145°F. This will yield tender, juicy slices of pork that are safe to eat. If you prefer pulled pork, continue cooking until the internal temperature reaches 203°F. This will allow the meat to become tender enough to shred easily.
Remember that carryover cooking will occur after you remove the pork loin from the grill, so be sure to account for this when checking the temperature. Pull the pork loin 5°F before it reaches its final temperature and let it rest for 10 minutes before slicing or shredding.
Checking the temperature of your pork loin is crucial to achieving perfect results every time. With a good thermometer and a little patience, you’ll be able to cook a delicious and juicy pork loin on your Kamado grill.
Resting And Slicing The Pork Loin
Resting your pork loin after cooking is a crucial step to ensure the juiciest and most flavorful meat possible. Once you have removed the pork loin from the grill, place it on a cutting board and cover it with aluminum foil. Let it rest for at least 10 minutes before slicing.
During this resting period, the juices that have been pushed to the center of the pork loin during cooking will redistribute throughout the meat. This will not only make the pork loin more tender and juicy but also prevent it from drying out when sliced.
When you’re ready to slice, use a sharp knife and cut against the grain of the meat. This will help break up any tough muscle fibers and make for a more tender bite. Aim for slices that are about ¼ inch thick.
Serve your sliced pork loin immediately or store it in an airtight container in the refrigerator for up to 3 days. You can also freeze any leftovers for up to 2 months. When reheating, be sure to do so gently to avoid overcooking and drying out the meat.