Easy Holiday Pork Loin

Easy Holiday Pork Loin

Do you want to make a perfectly juicy, tender, budget-friendly holiday main that tastes like it came straight from a hometown Christmas dinner — only with that unmistakable Heath Riles BBQ twist? This Easy Roasted Holiday Pork Loin is foolproof, simple, and packed with bright herb-citrus flavor from edge to edge.

We’re taking an inexpensive five-pound pork loin and transforming it into a holiday-worthy centerpiece using fresh rosemary, thyme, oregano, and a generous layer of Heath Riles BBQ Simple Citrus Rub to form a golden, aromatic crust. No brining, no overnight prep, and no complicated steps — just clean smoke, smart seasoning, and guaranteed juicy results.

Easy Roasted Holiday Pork Loin | Heath Riles BBQ

Whether you’re feeding a crowd or want an easy alternative to turkey, this pork loin delivers incredible moisture, warm herbal aroma, and slices that feel right at home on any holiday table.

The Ingredients

Here’s what you’ll need to build the perfect citrus-herb flavor profile:

  • Pork Loin (5 pounds). Affordable, tender, and excellent for feeding a large group.
  • Fresh Rosemary, Thyme, and Oregano. A teaspoon each, bringing warm, classic holiday aroma.
  • Heath Riles BBQ Simple Citrus Rub. A bright, citrus-forward rub that complements the herbs beautifully.

Simple ingredients, big flavor.

The Setup

Before any seasoning hits the meat, let’s talk about the grill.

Fire up your Recteq Bullseye and set it to 275°F. For fuel, load it with Royal Oak Charcoal Hickory Blended Pellets, which deliver a clean, smooth hickory smoke that gives the pork subtle depth without overpowering the herb-citrus notes.

This cook begins with the pork loin still cold straight from the refrigerator. Starting cold allows:

  • Longer cook time
  • More smoke absorption
  • A deeper, richer final flavor

Once your grill is preheated and smoking clean, you're ready to move on to the prep.

The Process for Roasted Holiday Pork Loin

Step 1: Score and Season

Lay out your pork loin and pat it dry. Using a sharp knife, lightly score the fat cap in shallow diagonal lines. This helps the fat render and gives your seasoning room to settle.

In a small mixing bowl, combine one teaspoon each of rosemary, oregano, and thyme with a couple tablespoons of Simple Citrus Rub. Stir until the herbs are evenly mixed.

Coat the pork loin thoroughly on all sides. Finish with a light additional dusting of Simple Citrus Rub for color and brightness.

Step 2: Start the Cook

Place the pork loin fat-side down in the center of your preheated grill. Close the lid and let the smoke do the heavy lifting.

Cook for about 45 minutes, then check the internal temperature. It should read around 110–120°F.

Step 3: Flip and Finish

Flip the loin so the fat side is facing up. This lets the fat render more fully and develop that beautiful golden crust.

Continue cooking another 30–45 minutes, or until the thickest part reaches an internal temperature of 139–140°F. This is the perfect pull temperature for a juicy pork loin.

Step 4: Rest the Roast

Transfer the pork to a sheet pan and tent it loosely with heavy-duty aluminum foil. Rest for at least 20 minutes, allowing the juices to redistribute.

Resting ensures clean slices and incredible tenderness.

The Results

Once unwrapped, you’ll see a warm, golden crust studded with herbs and perfectly rendered fat. The Simple Citrus Rub gives the pork brightness and color, while the hickory smoke lends subtle richness.

Slice into the roast with your sharp knife and admire the juicy, glistening interior. The texture is tender and moist, with each slice showcasing the perfect balance of citrus, herbs, and smoke.

It’s a simple cook, but the results are nothing short of impressive — holiday comfort at its finest.

Serving Suggestions

Pair this pork loin with holiday classics that bring creamy texture, savory depth, and warm sweetness:

These sides create a complete holiday spread that feels traditional, comforting, and beautifully balanced.

Storage and Reheating

Refrigerate: Store slices in airtight containers for up to 4 days.
Freeze: Wrap tightly and freeze for up to 3 months.
Reheat: Warm slowly at 275°F with a splash of broth or drippings so the meat stays tender.

Final Thoughts

This Easy Roasted Holiday Pork Loin proves you don’t need expensive cuts or complicated methods to create a holiday showstopper. With simple herbs, bright citrus seasoning, and clean hickory smoke, you end up with a roast that’s flavorful, juicy, and sure to impress.

Whether it’s replacing turkey, feeding a crowd, or becoming your new go-to special occasion meal, this pork loin delivers every time — unmistakably Heath Riles BBQ.

Equipment and Tools

Sharp Knife, Small Mixing Bowl, Sheet Pan, Recteq Bullseye, Royal Oak Charcoal Hickory Blended Pellets, Thermapen ONE, Heavy-Duty Aluminum Foil

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