This Smoked Pork Loin Roast is a juicy and tender meal that happens to be paleo and Whole 30 compliant. Brined in an apple juice mixture and stuffed with apples, apricot, pine nuts, and rosemary, it's then cooked low and slow on a wood pellet grill. Eat half for dinner then save the rest for delicious leftovers!
* Setting the pork aside while you make the apple mixture will help it warm up a bit, which you want after it’s been cold in the refrigerator. Meat can cook unevenly if it’s too cold when placed on a grill or smoker - on a grill the outside cooks and the inside stays cold; in a smoker, the the inside can take too long to cook and the outside overcooks.
* Don’t cut the pork with a serrated knife - it will tear up the meat. Use a large pointed knife that’s been recently sharpened for the easiest cut.
* To easily measure out the kitchen twine, I take the twine and measure it against the short end of the roast. I do that three times and then cut it, and usually that’s long enough to tie around the roast with a little extra to spare.