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Shootin' the Que with Heath Riles

Chipotle Peach Pork Loin Recipe on the Pellet Grill

December 05, 2022

Chipotle Peach Pork Loin Recipe on the Pellet Grill

If you’re looking for a unique way to use pork loins, I’ve got you covered. My Chipotle Peach Pork Loin Recipe has a superb flavor profile: sweet, fruity, and a little spicy. I used my fruit-inspired rubs and BBQ sauce to create a recipe that would wow any pitmaster. 


The best part about this recipe is that it’s easy for even a novice to attempt. Plus, you don’t have to wait all day to eat. Within about 2 hours, you’ll be sitting down to a delicious Chipotle Peach Pork Loin that everyone will rave about. 

 

Chipotle Peach Pork Loin Recipe on the Pellet Grill

Though this loin has a sophisticated flavor profile, it comes together easily. Pork loin is very forgiving, making it a no-stress recipe. Try this one if you want a gourmet dish that gives you a lot of bang for your buck. Who knows, it may become your new favorite recipe. I know it’s one of mine! 

 

The Ingredients

Fancy pork loin with less than five ingredients? Count me in! You won’t believe the magic that happens with just a few simple elements. Here’s what you need to add to your shopping list. 

    • Cheshire Pork Boneless Center Cut Pork Loin. I got my pork loin from Cheshire Pork and can’t recommend them enough. Their meat is always high-quality and hearty. Give them a try if you don’t want to spend much time trimming your pork. 
  • Heath Riles BBQ Peach Rub. My Peach Rub is fruity and sweet, with an unexpected hit of spice on the back end. It contains a blend of brown sugar, garlic powder, and smokiness that you can’t find anywhere on the market. Use it on all your favorite meats and side dishes for a flavor infusion you’ll be obsessed with. 
  • Heath Riles BBQ Honey Chipotle Rub. Honey and chipotle are the new peanut butter and jelly..at least in the BBQ world. This rub gives the meat a gorgeous golden crust, making it look magazine-worthy. It’s a best-seller among professional BBQ teams and backyard pit masters alike. Try it, and you’ll see why. 
  •  Heath Riles BBQ Sweet BBQ Sauce. This sticky-sweet sauce took me over ten years to develop. It’s a beautiful combo of brown sugar, honey, mustard, and zesty spices. I use this on everything from burgers to ribs because it’s just that good. 
  • Mustard. French’s mustard is one of my favorite binders. It gives the meat a little twang and helps the seasonings stick. I recommend using smooth mustard, as grainier versions don’t adhere to the meat. 

    • The Smoker Setup

    Here’s the primary equipment I used to pull this loin together. Check out the equipment and tools section for more of my grilling must-haves. 

      • Pellet grill/smoker. I used a Traeger Timberline 1300 for this recipe. I love pellet grills because you can use them to grill or smoke. This is an excellent setup if you want a sturdy multi-tasker.  Of course, the Traeger comes with all the bells and whistles, including a pellet sensor, included probe, and an app. 
  • Pellets. I stoked the Traeger with my favorite cherry pellets. This gave the meat a gentle smoke that complemented my fruit notes. You wouldn’t believe how amazing this cook smelled. 

    • The Process for Making Chipotle Peach Pork Loin 

    You can find a detailed demonstration for this cook in the video and recipe card at the bottom of the post. For now, enjoy this brief overview of how I made my Chipotle Peach Pork Loin. 

  • Fire up the grill. I stoked the Traeger with Royal Oak Charcoal and cherry pellets. Then, I fired it up to about 325℉. 
  • Trim the loin. I removed the pork loin from the package and trimmed any pieces of loose meat. Then, I cut my loin in half to reduce the cooking time.  To finish the trimming process, I scored the fat to add to the overall presentation. 
  • Add binder and seasoning. Once I  trimmed the meat, I drizzled it with mustard. Then, I added a good layer of my Honey Chipotle Rub, followed by a dusting of Peach Rub. I flipped the pork loin and repeated the process on the other side. 
  • Sweat in and cook. I let the meat sweat in for 15-20 minutes before placing it on the pellet grill. I put the loin on the pit and let it go for an hour. 
  • Sauce and finish. With the meat still on the grill, I poured a bottle of Sweet BBQ Sauce over the top. I brushed the glaze over the loin, then seasoned it with a little more Honey Chipotle Rub. This extra step keeps the pork loin looking pretty and gives it a pop of flavor. I let the meat cook until it reached 140℉.
  • Serve. My meat had a total cook time of about 1 ½ hours. I let the loin rest for about another 20 minutes before serving. The only thing left was to dig in. 

    • The Results

    This pork loin came off the pit with gorgeous color. The sauce was caramelized to perfection, and the inside of the meat was juicy. I can’t recommend this recipe enough, but don’t just take my word for it. Try it for yourself, and let me know what you think! 

    Storing Pork Loin

    If you have any leftovers, you can keep them covered in the fridge for up to 4 days. You can also freeze them for up to 3 months. 

    Equipment and Tools

    Pellet grill, wood pellets, paper towels, cutting board, heavy-duty aluminum foil, instant-read meat thermometer, large cooler, insulated gloves for handling meat  

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