Italian Smoked Boneless Pork Loin Roast & Turnip Greens
This parmesan and herb-crusted pork loin with savory turnip greens serves up rich, rustic flavor that’s sure to have your guests asking for the recipe. Tutti a tavola!
Let's get grilling
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.
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.
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.
Put the pan over indirect heat and cook until the internal temperature of the pork reaches 145°F, about 1 hour 20 minutes.
Transfer the pork to a cutting board and let it rest for 10 minutes before slicing. Serve over a bed of turnip greens.
Ingredients
Supplies:
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9"x13" baking pan
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wire pan grate
Ingredients:
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Kingsford® Hardwood Blend Pellets Grillmaster’s Choice
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chopped fresh parsley
0.3 cup
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parmesan cheese, finely grated
1 tbsp.
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garlic, minced
4 cloves
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fresh rosemary, minced
1 tsp.
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kosher salt
1 tbsp.
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cracked black pepper
0.5 tsp.
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fennel seeds
0.25 tsp.
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extra-virgin olive oil
1 tbsp.
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boneless pork loin roast
2.5 lb.
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turnip greens
1 lb.
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diced onions
1 cup
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red pepper flakes
1 tsp.
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chicken stock
1.5 cup
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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