The Complete Guide to Cooking Juicy Pork Loin on a Pellet Grill

Pellet grills are an amazing way to infuse smoky savory flavor into lean meats like pork loin. With the right techniques you can get a tender, juicy pork loin with a smoky crust off your pellet grill every time.

In this comprehensive guide, we’ll cover everything you need to know to master cooking pork loin on a pellet grill You’ll get step-by-step instructions, tips on choosing the right pellet flavors, time and temperature guidance, resting, carving, and serving recommendations Let’s get grilling!

Benefits of Cooking Pork Loin on a Pellet Grill

Pellet grills are outdoor cookers that use compressed hardwood pellets to produce heat and smoke. Cooking pork loin on a pellet grill has several advantages:

• Infuses pork with delicious smoky flavor from wood pellet smoke.
• Renders fat and crisps the exterior to give pork loin nice grill marks and crust.
• Offers precise temperature control compared to charcoal or gas grills.
• Imparts significantly more smoke flavor than cooking in the oven.
• Convenience of setting it and letting it cook without needing to watch the grill.

Pellet grills yield exceptionally juicy, tender and flavorful pork loin if you follow the right steps.

Choosing the Right Pork Loin

Look for a pork loin roast that is:

• 1.5 to 2.5 pounds to feed 4-6 people
• Uniformly pink with a thin layer of white fat on top
• No thick seams of fat or connective tissue
• Fresh, without any funky odors
• Bright color without dark spots or dryness

Boneless pork loin roasts offer the most even, quick cooking Avoid cuts with a lot of connective tissue that take longer to break down

Getting the Grill Ready

Before placing the pork on the pellet grill, do the following:

• Make sure grill is very clean to prevent any off-flavors.
• Use a mild wood pellet flavor like apple, cherry or pecan.
• Preheat grill to 225°F which is ideal for slow roasting pork loin.
• Place a drip pan with 1-2 cups of water or apple juice under where the pork will sit. The liquid will help regulate temperature and add moisture.
• Coat grates in vegetable oil to prevent sticking.

Placing the Pork Loin on the Pellet Grill

Once preheated, put the pork loin directly on the oiled grill grates. If you have a second shelf, place it on there for the most even heat.

• Place fat side up which will baste the meat as it renders. The fat cap helps keep it moist.
• Rub the outside all over with olive oil then season generously with salt, pepper and other spices or herbs.
• Insert a meat probe thermometer into the thickest part, avoiding bone if using a bone-in cut.
• Close the grill lid right away to maintain temperature.

Now you’ll “set it and forget it” for hands-off cooking!

Cooking Time and Temp for Pork Loin

Cook the pork loin uncovered at 225°F until it reaches an internal temperature of 145°F.

• For a 1.5 lb roast, this will take about 2 – 2 1⁄2 hours.
• A 2 lb roast will need 2 1⁄2 – 3 hours.
• If using a much larger 3-4 lb roast, allow 3 1⁄2 – 4 hours.

Let the pork reach 145°F for safe, juicy results. Resist cutting in prematurely which causes juices to leak out.

Resting the Pork Loin

Once the pork loin hits 145°F, remove it from the pellet grill and let it rest on a cutting board for 10-15 minutes.

• This allows juices to redistribute through the meat for moist pork.
• It also lets the internal temp rise further to around 150°F.
• Lightly tent it with foil to keep warm.

Slicing and Serving Juicy Pork Loin

After resting, you’ll have gorgeously burnished pork loin ready to carve and serve.

• Use a sharp knife to slice pork loin against the grain into 1⁄4 to 1⁄2 inch thick pieces.
• Cutting against the grain shortens the muscle fibers for more tender meat.
• Arrange sliced pork loin on a platter and pour any accumulated juices from the cutting board over the top.

Serve hot with your favorite sides and sauces. Delicious choices include mashed potatoes, roasted veggies, pan gravy, mustard, chimichurri or barbecue sauce.

Tips for Maximizing Juiciness

Follow these tips for incredibly juicy, flavorful pork loin off the pellet grill:

• Choose a uniformly lean and tender pork loin roast.
• Cook low and slow at 225°F on a pellet grill.
• Use a meat probe thermometer for precise temperature monitoring.
• Pull it right at 145°F before it overcooks.
• Let it rest before slicing to redistribute juices.
• Ensure grill grates are clean and lightly oiled to prevent sticking.
• Add a drip pan filled with liquid under the pork.
• Use apple, cherry or pecan pellets which complement pork.
• Rub the exterior with oil before seasoning to promote browning.

Troubleshooting Pork Loin Dryness

If your pork loin turns out dry, it’s likely one of these issues occurred:

• Cooking past 145°F internal temp. Use a thermometer and don’t rely on pork color to gauge doneness.
• Cutting into the roast too early causing juices to escape. Always let rest 10-15 minutes after removing from grill.
• Forgot to place fat side up which allows it to baste the meat.
• Grill grates weren’t clean or properly oiled leading to sticking.
• Roasting at too high of a temperature which dries out the exterior prematurely. Keep temps between 220-250°F.
• Using a low-quality pork loin roast with not enough marbling. Choose better quality next time.
• Failing to slice against the grain which makes it seem dry. Always cut perpendicular to muscle fibers.

Following the guidance in this article will help you avoid these pitfalls and achieve stellar results!

Final Thoughts

Cooking pork loin on a pellet grill results in juicy, smoky perfection. With the right cut, proper seasoning, temperature control, and resting, you’ll get moist, flavorful pork loin with nice charring on the outside. Use this complete guide for fool-proof tips on using your pellet grill to make this lean cut shine. Your patience will pay off in delicious dividends!