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!

1Food Prep10 mins
2Grill Prep15 mins
3The Cook90 mins

Cooking for 4 people

Ingredients

Kingsford^® Hardwood Blend Pellets Grillmaster’s Choice
2 1/2 lb.
boneless pork loin roast

Supplies:

9"x13" baking pan
wire pan grate

Ingredients:

1 lb.
turnip greens
1 cup
diced onions
1 tsp.
red pepper flakes
1 1/2 cup
chicken stock

Seasoning Paste:

1/8 cup
chopped fresh parsley
1 tbsp.
parmesan cheese, finely grated
4 cloves
garlic, minced
1 tsp.
fresh rosemary, minced
1 tbsp.
kosher salt
1/2 tsp.
cracked black pepper
1/4 tsp.
fennel seeds
1 tbsp.
extra-virgin olive oil

1Food 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.

2Grill Prep

Fuel: We recommend Kingsford™ Hardwood Pellets
Temp: 350°F

3The 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.