Iowa

Pork Loin BBQ

Iowa is America's number one pork-producing state, and this recipe celebrates that heritage. A whole pork loin is slow-grilled and glazed with a sweet-tangy apple sauce that pays homage to Iowa's apple orchards. This is heartland BBQ at its finest.

2-3 hours Serves 8-10 325°F indirect Heartland

Equipment Needed

  • Gas or charcoal grill with lid
  • Apple wood chips (optional)
  • Meat thermometer
  • Basting brush
  • Aluminum drip pan
  • Carving board

Instructions

  1. 1

    Prepare the Pork Loin

    Remove pork loin from refrigerator 1 hour before cooking to bring to room temperature. Trim any excess fat, leaving a thin layer for moisture. Pat dry with paper towels.

  2. 2

    Make the Rub

    Combine brown sugar, paprika, salt, garlic powder, onion powder, thyme, and pepper in a small bowl. Mix thoroughly until evenly blended.

  3. 3

    Season the Loin

    Coat pork loin with olive oil, then apply the rub generously on all sides, pressing it into the meat. Let rest while you prepare the glaze and grill.

  4. 4

    Make the Apple Glaze

    Combine apple cider, apple butter, brown sugar, vinegar, mustard, cinnamon, and cayenne in a saucepan. Simmer for 15 minutes until reduced and syrupy. Reserve half for serving.

  5. 5

    Set Up the Grill

    Prepare grill for indirect cooking at 325°F. For gas, light one side only. For charcoal, push coals to one side. Place a drip pan under the cool side. Add apple wood chips if desired.

  6. 6

    Sear the Loin

    Place pork loin over direct heat and sear on all sides, about 2-3 minutes per side, until golden brown. This creates a flavorful crust and locks in juices.

  7. 7

    Grill Indirect

    Move pork to the cool side of the grill. Cover and cook for 1.5-2 hours, maintaining 325°F. Begin brushing with apple glaze every 20 minutes during the last hour of cooking.

  8. 8

    Check Temperature

    The pork is done when internal temperature reaches 145°F. Remove from grill, brush with more glaze, and tent loosely with foil. Let rest for 15-20 minutes.

  9. 9

    Slice and Serve

    Slice pork loin into 1/2-inch medallions. Arrange on a platter, drizzle with reserved warm glaze, and garnish with grilled apple slices and fresh rosemary. Serve with mashed potatoes.

Tips & Variations

  • Iowa Pork Pride: Iowa produces about one-third of the nation's pork. Using quality Iowa pork makes a noticeable difference in flavor and texture.
  • Don't Overcook: Pork loin is lean and can dry out quickly. The USDA now recommends 145°F internal temperature, which keeps it juicy and slightly pink.
  • Apple Wood Smoke: Adding apple wood chips enhances the apple theme and provides a mild, sweet smoke that complements the glaze.
  • Make-Ahead Glaze: The apple glaze can be made a day ahead and refrigerated. Rewarm before using for best consistency.
  • Stuffed Variation: Butterfly the loin and stuff with apple slices, dried cranberries, and sage before rolling and tying for a festive presentation.
  • Leftover Ideas: Sliced leftover pork loin makes excellent sandwiches with apple butter and sharp cheddar on crusty bread.