Pellet Grill Pork Loin With Salsa Verde
Our Pellet Grill Pork Loin With Salsa Verde is perfectly cooked, just between medium rare and medium and incredibly juicy, while the salsa is briny and bright. The contrast of the cooked salsa verde and fresh lemon juice lends a nice complexity here. The pork loin itself is great, but the salsa verde transforms it into an excellent dish. The pork loin’s fat cap renders down a bit whole cooking and absorbs a good bit of flavor from the grill and smoke. It’s very easy to make, and when displayed whole, gives a wow effect. Ask your butcher to cut you a boneless center cut pork loin—you likely won’t find one in the display case, but there should be a whole one they can cut in half for you. Add the lemon just before serving to keep the salsa verde fresh. Serve with grilled vegetables or a salad. Turn leftovers into sandwiches the next day, or serve with eggs and leftover salsa verde for a restaurant-worthy brunch.