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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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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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

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!

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Cooking for 4 people


  • Kingsford® Hardwood Blend Pellets Grillmaster’s Choice
  • 2.5 lb. boneless pork loin roast


  • 9"x13" baking pan
  • wire pan grate


  • 1 lb. turnip greens
  • 1 cup diced onions
  • 1 tsp. red pepper flakes
  • 1.5 cup chicken stock

Seasoning Paste:

  • 0.3 cup chopped fresh parsley
  • 1 tbsp. parmesan cheese, finely grated
  • 4 cloves garlic, minced
  • 1 tsp. fresh rosemary, minced
  • 1 tbsp. kosher salt
  • 0.5 tsp. cracked black pepper
  • 0.25 tsp. fennel seeds
  • 1 tbsp. extra-virgin olive oil

1 Food Prep

  • In a small bowl, combine your seasoning paste ingredients. Spread the paste evenly on all sides of your pork loin roast.

  • In a 9” x 13” 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.

2 Grill Prep

3 The Cook

  • Place the thermometer probe into the thickest part of your pork loin without touching the bone and position it in the pan at the center of your pellet grill.

  • Cook your pork loin until it reaches an internal temperature of 145°F. This should take about 1 hour 20 minutes.

  • Transfer your pork to a cutting board and let it rest for 10 minutes before slicing.

  • Serve over a bed of turnip greens.

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

For safe meat preparation, reference the USDA website.

4 Reviews
Rated 5 out of 5 by from Different Taste Easy to make and tastes good. Moist. Smells great when cooking
Date published: 2023-11-18
Rated 5 out of 5 by from Herbs with butter marinated in olive oil marry al. The flavors are great with olive oil and special herbs
Date published: 2023-08-15
Rated 4 out of 5 by from Really good flavor The pork was very juicy & flavor full. I added some mushrooms to the greens. I was worried about the greens not cooking the meat in them, but the greens were very good.
Date published: 2023-08-06
Rated 5 out of 5 by from Best tenderloin ever! This recipe is amazing! The tenderloin was so tender and succulent and this is now my goto for pork tenderloin!
Date published: 2023-06-21
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