From Pork Hater to Lover
This Tuscan Pork Tenderloin Recipe Changed My Wife's Thoughts on Pork.
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Introduction
What’s up, BBQ fans? I’m Jake, and today, on the patio, I’m sharing one of my wife’s all-time favorites—Tuscan-style smoked pork loin. Inspired by a Tuscan pork loin from Costco that she adores, I’ve crafted my own seasoning mix to bring this dish to life at home. It’s a hit every time, and today, I’m walking you through each step so you can enjoy it with your family, too!
Crafting the Tuscan Seasoning
The first step in our culinary adventure is making the Tuscan seasoning. Here’s what you’ll need:
1/2 teaspoon of dried basil
1 1/2 teaspoons of dried oregano
1/2 teaspoon of rosemary
1 teaspoon of marjoram
1/2 teaspoon of rubbed sage (opt for powdered for better coating)
1 teaspoon of dried thyme
1/2 teaspoon of fennel seeds
1 teaspoon of garlic powder
Mix these ingredients together to create a flavorful Tuscan blend that’s perfect for pork.
Preparing the Pork Loin
Today, I’m using two Heritage pork loins from Meat and Bone (Save 10% with code: RUMANDCOOK). I start by trimming off any excess silver skin and fat. The key here is to start your cut at one end and carefully slice away from the body while slightly angling the blade upwards, ensuring minimal meat loss.
Once trimmed, generously apply the Tuscan seasoning all over the pork loins. Since my mix doesn’t contain salt, I follow up with a good sprinkle of Diamond Crystal kosher salt to enhance the flavors further. I then set the seasoned pork on a rack and let it rest in the fridge for a couple of hours to marinate.
Smoking the Pork Loin
Fire up your pellet grill and set it to 225 degrees Fahrenheit. I’m using Bear Mountain pecan pellets for a mild, nutty smoke that complements the Tuscan seasoning beautifully. Place the pork loins on the top shelf of the smoker on a pre-oiled rack to prevent sticking.
Monitoring and Finishing
Pork loin is a lean cut and can dry out if overcooked. Aim to smoke the pork until it reaches an internal temperature of about 145 degrees Fahrenheit, but pull it off the smoker around 135 degrees to account for carryover cooking. The goal is to imbue the pork with a smoky flavor while keeping it moist and tender.
After smoking, if you desire a more pronounced sear and added flavor, increase the grill temperature to 450 degrees and briefly sear the pork directly over the flames. This step introduces a delightful char and intensifies the presence of the Tuscan seasoning.
Resting and Serving
Once cooked and seared, let the pork loin rest for about 10 minutes to allow the juices to redistribute throughout the meat. This ensures each slice is juicy and flavorful. When ready, slice the pork loin against the grain to serve.
The Taste Test
Upon cutting into the pork, you’ll notice a beautiful smoke ring and juicy interior, thanks to the precise cooking and resting times. The Tuscan seasoning offers a robust herbaceous flavor complemented by the subtle smoke from the pecan pellets.
Conclusion
This Tuscan pork loin is not only a favorite of my wife’s but is sure to become a beloved dish in your home as well. It’s perfect for a family dinner or a special occasion, providing a gourmet experience right from your backyard. Pair it with a light salad or your favorite sides for a complete meal.
I hope you enjoyed this recipe and feel inspired to try it out. If you did, give this video a thumbs up, subscribe for more awesome BBQ recipes, and don’t forget to check out my other videos for more grilling tips and tricks. Happy grilling, and I’ll see you next time!
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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