A Pork Loin On The Traeger

Was there some other type of a grill you were thinking about doing a pork loin on? Well, if you are a Traeger owner, or want to be a happily involved Traeger owner soon, you've got it made.
In the meanwhile dude maybe get a pork loin. Get a big hummer and cut it into manageable chunks for the grill.
Think lean, because that is what most pork loins are like these days�maybe healthier for you and family than many other meats out there.
Now, you can just stick this baby right on the Traeger out of the package and it will turn out good. But, with a little more prep on your part it will turn out superb! But, try this simple little recipe:
First, get yourself a cool marinating container like a Tupperware one. (below) Rinse the pork loin with warm water and pat dry. Pour on a generous portion of Paul Prudhomme's Pork & Veal Magic, or his BBQ Seasoning all over the pork and rub it in thoroughly.
Pour generic yellow mustard over the roast and brush it in. Sprinkle on more Pork & Veal Magic, or BBQ Seasoning but don't rub it in this time.
You'll find that plain old yellow mustard makes for a fine, superb marinade. It has all the right ingredients to help make your pork loin come out cool!
You can fool around with different marinades until the cows come home, and mind you there are some really good ones out there, but try plain old mustard just this one time.
Put the pork loin in the fridge over night. How hard can that be?
Next day, dude! Get the pork out of the fridge. Sit it on the counter. Crack a brew!
Start your Traeger Grill on "Smoke". Once started, turn to High, let it get up to temperature and then turn down to Medium.
I prefer a fruit wood pellet for pork�Apple, Cherry. You can use any flavor or combine pellets.
You can place the pork loin directly on the grill. I like to place it in a shallow pan, fat side up.
A little theory here: A lot of liquid comes off whatever you are cooking on the Traeger, and if placed directly on the grill, the juices run off onto the deflection plate and into a bucket�lost forever, dude. And, you got to empty and clean the bucket, not to mention disposing of the now yucky aluminum foil you put on the deflection plate.
But, if all those juices justed stayed in a pan, and because you have the cover closed on the grill, those juices will boil, steam and circulate throughout the unit to help permeate the meat, adding flavor, and helping to keep it moist�like self-basting.
This is kind of like the Chinese method of steaming food except we are only interested in self-basting and not steaming anything. I know of Traeger owners who like to add a pan of water off to the side when barbecuing. Is the brain starting to rally?
In reality, anything you cook on a Traeger stays pretty moist, especially if you mist in the final stages of cooking, which adds a crust and helps keep in moisture. But, if you have an additional source of moisture, like water or juices from whatever you're cooking you are really starting to cook.
Your pork loin is going to be done from about an hour and a half to two hours or 170 degrees. Stick a meat thermometer in it, dude and find out.
Ok, the misting thing: In the final stages of cooking, an hour and a half, or so, using a spray bottle filled with a cup of apple or orange juice, and about two tablespoons of apple cider vinegar, lightly mist the pork loin. Shut the hood!
After it's cooked, to gain a further taste you can put your Traeger on "Smoke" mode for 15 minutes or so. Wrap in aluminum foil for at least 15 minutes before serving.

Labels: A Pork Loin On The Traeger, Bauman Farms, Paul Prudhommes BBQ Seasoning, Paul Prudhommes Pork And Veal Magic, Traeger Grills, Traeger Recipes