By Traeger Kitchen
This ain't yo typical pork loin. Take your BBQ southwest for an Ancho chili twist.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.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 |
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.
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
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 Ounce bacon, cut in half
4
Add onions to the pan and cook until onions are tender and translucent. Add garlic and cook 30 seconds until fragrant.
Half yellow onion, diced
2 Clove garlic, minced
5
Add kale and sauté 5 minutes. Add in the white wine and cover to wilt the kale.
1 Pound Kale Stems, Cut Into 1" Pieces
1/2 Cup dry white wine
6
Season with lemon juice, salt and pepper. After pork loin has rested, slice and serve with braised greens. Enjoy!
Half lemon, juiced