Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Italian Smoked Boneless Pork Loin Roast & Turnip Greens

Try Pitmaster Chris Lilly's Italian smoked boneless pork loin recipe with turnip greens! Fire up your Kingsford® Hardwood Blend Pellets for added flavor.

Let's get grilling

1

Prepare a pellet grill for cooking by filling the hopper with Kingsford® Hardwood Blend Pellets Grillmaster’s Choice, and set the temperature to 350°F.

2

For the seasoning paste: In a small bowl, combine the parsley, parmesan cheese, garlic, rosemary, salt, pepper, fennel seeds and olive oil. Spread the paste evenly on all sides of the pork loin roast.

3

In a 9”x13” baking pan, add the turnip greens, onions and red pepper. Pour the chicken stock over the greens. Set a wire pan grate on top of the greens, and put the pork on the rack.

4

Put the pan over indirect heat and cook until the internal temperature of the pork reaches 145°F, about 1 hour 20 minutes.

5

Transfer the pork to a cutting board and let it rest for 10 minutes before slicing. Serve over a bed of turnip greens.

Cooking for 4 people

Ingredients


Supplies:

  • 9"x13" baking pan
  • wire pan grate

Ingredients:

  • Kingsford® Hardwood Blend Pellets Grillmaster’s Choice
  • chopped fresh parsley
    cup
  • parmesan cheese, finely grated
    1 tablespoon
  • garlic, minced
    4 cloves
  • fresh rosemary, minced
    1 teaspoon
  • kosher salt
    1 tablespoon
  • cracked black pepper
    ½ teaspoon
  • fennel seeds
    ¼ teaspoon
  • extra-virgin olive oil
    1 tablespoon
  • boneless pork loin roast
    1 (2½ pound)
  • turnip greens
    1 pound
  • diced onions
    1 cup
  • red pepper flakes
    1 teaspoon
  • chicken stock
    cups

Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal

For safe meat preparation, reference the USDA website.


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