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  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us
  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us

Recipes Spice It Up

grilled pork loin with celery seed white sauce

Difficulty Rating: difficulty rating

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serving size: 8
prep time: 24 hours
cook time: 25 minutes
cut: loin
method: grill

Marinated, rubbed and grilled to perfection, this pork loin dish with Celery Seed White Sauce is sure to become your new grilling go-to.

Ingredients

2 to 2 ½ pound Chairman’s Reserve® Pork loin
1 ½ quarts Pork Loin Brine
1 tablespoon unsalted butter
3 tablespoons plus 1 teaspoon Pork Rub (recipe follows)

celery seed white sauce
(Yields 2 ½ cups)
1 ½ cups mayonnaise
½ cup plus 1 tablespoon cider vinegar
3 tablespoons fresh lemon juice
¾ teaspoon granulated garlic
1 ½ teaspoons celery seed
¾ teaspoon cayenne pepper
2 ¼ teaspoons kosher salt
3 teaspoons granulated sugar

pork rub
(Yields a generous 1 ½ cups)
1 cup kosher salt
2 tablespoons freshly ground pepper
1 tablespoon plus 1 teaspoon granulated garlic
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 tablespoons smoked paprika
2 tablespoons ground sumac
1 tablespoon plus 1 teaspoon dried Greek oregano (available at most grocery stores)

pork loin brine
(Yields about 1 ½ quarts)
1 quart plus 1 cup apple juice
½ cup kosher salt
¼ cup plus 2 tablespoons light brown sugar
2 tablespoons coriander seeds
4 small bay leaves
1 tablespoon plus 1 teaspoon whole black peppercorns
2 teaspoons black mustard seeds
½ teaspoon crushed red pepper flakes


Directions

  1. For Celery Seed White Sauce: In a medium mixing bowl, whisk all ingredients together thoroughly. Refrigerate in an airtight container until ready to use. This sauce will keep, refrigerated, for 3 days.
  2. For Pork Rub: In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.
  3. For Pork Loin Brine Combine all ingredients and refrigerate 24 hours in an airtight container, then strain prior to brining the pork.  Brine must be made 24 hours in advance.
  4. Cover pork loin with strained brine and refrigerate for 4 hours. Meanwhile, combine butter and 1 teaspoon Pork Rub. Remove pork loin from brine after 4 hours and pat dry with paper towels. Microwave butter mixture for 30 seconds to melt butter. Brush seasoned melted butter over entire pork loin. Season loin with 3 tablespoons Pork Rub, making sure to season entire loin evenly. Allow seasoned loin to sit 30 minutes at room temperature.
  5. When you are ready to cook, heat the grill to 400°F, using a 2-Zone setup.
  6. Place the seasoned pork loin onto the hot side of the two zone grill. Cook for 10 minutes, flipping loin frequently to ensure that the meat is evenly browned. Move loin to cool side and continue to cook for approximately 10 more minutes, or until internal temperature of the pork has reached 140°F. Brush all of the surface of the pork loin with Celery Seed White Sauce and cook for another 5 minutes, remove from the grill and let rest approximately 10 minutes.

Recipe courtesy of pitmaster Tuffy Stone

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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