Let's get grilling

If using Kingsford® Signature Flavors Briquets

1

Build a charcoal fire for indirect cooking using Kingsford® Signature Flavors Briquets with Basil, Sage and Thyme by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 350°F.

2

Put a large skillet over medium heat. Add the bacon and cook until it is blondish-brown but not crispy, 5 minutes. Put the bacon in a food processor, along with all of the bacon grease, bread crumbs, and garlic. Process until fine crumbles are formed. Transfer the crumbles to a small bowl and combine with the parmesan cheese, basil, mustard, salt, and black pepper.

3

Using your hands, spread and form the crumble paste evenly to all sides of the pork loin. Put the pork loin into a small shallow pan or on a cookie sheet.

4

Put the pan over indirect heat (or on pellet grill), close the lid, and cook until the internal temperature reaches 145°F, about 50 minutes.

5

Remove the pan from the grill, transfer the loin to a cutting board, and let it rest for 5 minutes before carving.

If using Kingsford® Signature Flavors Charcoal Flavor Boosters

1

Build a charcoal fire for indirect cooking using Kingsford® Original Charcoal (sold separately) by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 350°F and allow coals to ash over. Add 6 or more Kingsford® Signature Flavors Flavor Boosters with Basil, Sage and Thyme.

2

Put a large skillet over medium heat. Add the bacon and cook until it is blondish-brown but not crispy, 5 minutes. Put the bacon in a food processor, along with all of the bacon grease, bread crumbs, and garlic. Process until fine crumbles are formed. Transfer the crumbles to a small bowl and combine with the parmesan cheese, basil, mustard, salt, and black pepper.

3

Using your hands, spread and form the crumble paste evenly to all sides of the pork loin. Put the pork loin into a small shallow pan or on a cookie sheet.

4

Put the pan over indirect heat (or on pellet grill), close the lid, and cook until the internal temperature reaches 145°F, about 50 minutes.

5

Remove the pan from the grill, transfer the loin to a cutting board, and let it rest for 5 minutes before carving.

If using Kingsford® Signature Flavors Wood Pellets

1

Prepare a pellet grill for cooking by filling the hopper with Kingsford® Signature Flavors Pellets with Basil, Sage and Thyme, and setting the temperature to 350°F.

2

Put a large skillet over medium heat. Add the bacon and cook until it is blondish-brown but not crispy, 5 minutes. Put the bacon in a food processor, along with all of the bacon grease, bread crumbs, and garlic. Process until fine crumbles are formed. Transfer the crumbles to a small bowl and combine with the parmesan cheese, basil, mustard, salt, and black pepper.

3

Using your hands, spread and form the crumble paste evenly to all sides of the pork loin. Put the pork loin into a small shallow pan or on a cookie sheet.

4

Put the pan over indirect heat (or on pellet grill), close the lid, and cook until the internal temperature reaches 145°F, about 50 minutes.

5

Remove the pan from the grill, transfer the loin to a cutting board, and let it rest for 5 minutes before carving.

Cooking for 4 people

Ingredients


  • thick cut bacon (or 8 strips regular cut)
    6 strips
  • panko breadcrumbs
    cup
  • garlic, chopped
    2 cloves
  • parmesan cheese, fine grated powder
    cup
  • basil leaves, chopped
    cup
  • spicy brown mustard
    2 tablespoons
  • salt
    ½ teaspoon
  • black pepper
    ¼ teaspoon
  • pork loin roast
    1 (2-pound)

Credit: Recipe created by world champion pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q on behalf of Kingsford® Charcoal.


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