By Traeger Kitchen
We've got a delicious Traeger take on a classic Italian dish. Pork loin is wrapped with pork belly, layered with a citrus and herb blend, smoked over applewood to golden brown crispy perfection and served with a fresh Italian salsa verde.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.3 Tablespoon | dried fennel seed |
2 Tablespoon | red pepper flakes |
2 Tablespoon | sage, minced |
1 Tablespoon | rosemary, minced |
3 Clove | garlic, minced |
As Needed | lemon zest |
As Needed | orange zest |
To Taste | salt and pepper |
6 Pound | Pork Belly, skin on |
1 Whole | shallot, thinly sliced |
6 Tablespoon | parsley, minced |
2 Tablespoon | freshly minced chives |
1 Tablespoon | fresh oregano |
3 Tablespoon | white wine vinegar |
1/2 Teaspoon | kosher salt |
3/4 Cup | olive oil |
1/2 Teaspoon | Dijon mustard |
As Needed | fresh lemon juice |
1
Prepare herb mixture: In a medium bowl, mix together fennel seeds, red pepper flakes, sage, rosemary, garlic, citrus zest, salt and pepper.
2
Place pork belly skin side up on a clean work surface and score in a crosshatch pattern. Flip the pork belly over and season flesh side with salt, pepper and half of the herb mixture.
3
Place trimmed pork loin in the center of the belly and rub with remaining herb mixture. Season with salt and pepper.
4
Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1" intervals.
5
Season the outside with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.
6
When ready to cook, start the Traeger grill and set to Smoke.
7
Fit a rimmed baking sheet with a rack and place the pork on the rack seam side down.
8
Place the pan directly on the grill grate and smoke for 1 hour.
9
Increase the grill temperature to 325 degrees F and roast until the internal temperature of the meat reaches 135 degrees, about 2 1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.
325 ˚F / 163 ˚C
02:00
10
Remove from grill and let stand 30 minutes before slicing.
11
To make the Italian salsa verde: Combine shallot, parsley, chives, vinegar, oregano and salt in a medium bowl. Whisk in olive oil then stir in mustard and lemon juice.
12
Drizzle slices with Italian salsa verde and enjoy!
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