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Santa Maria Pork Loin


Santa Maria Pork Loin on our rotisserie was juicy and tender and seasoned just right with our Santa Maria rub and a “Kiss of Smoke”. It was quick and easy too, as it was done in a little over an hour.

Pork loin is one of the easiest cuts of meat to grill or BBQ. It’s very forgiving for beginners, and you can do the loins as stuffed or rolled roasts or chops. We enjoy slicing the Pork loins into nice 2-inch chops…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our grill, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Santa Maria Pork Loin
A Gas Grill Recipe

Prep Time: 5 minutes
Cook Time: 1 ½ hours
Grill: Gas
Pellets:  Green Mountain Grills BBQ Pellets Apple Blend

Ingredients: Santa Maria Pork Loin

Ingredients: Santa Maria Rub

  • 2 Tablespoons paprika
  • 2 teaspoons chipotle chili powder
  • ½ teaspoon cayenne powder
  • 1 Tablespoon cumin
  • 2 Tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon Date Night Doins Heat, ours (Pepper Blend)

Santa Maria Pork Loin
A Gas Grill Recipe


Santa Maria Rub
Our Santa Maria Rub

Cooking Directions: Santa Maria Pork Loin

Generously season all sides of pork loin with seasoning. You want to let this blend together a few hours if you have the time, overnight is even better.

Light your wedgie for that “Kiss of Smoke and preheat your grill. I always use the far-right side for this, but it doesn’t matter if you set up on the left or right, where ever you can control the heat. Adjust the burners you are using to cook with to 400* (205c), this is low temperature on my gasser.

Place your pork loin onto your rotisserie rod so that you can place it over a burner that you don’t light for “indirect heat”. I always use the far-right side for this, but it doesn’t matter if you set up on the left or right if you can control the heat.

Your cooking time will vary a bit by grill, weather and the size of your pork loin. You need to go by the internal temperature of your pork. As a guide line we did this one for about an hour and a half.

When the pork loin reaches an internal temperature 145* (205c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for pork is 145* (205c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Santa Maria Pork Loin
A Gas Grill Recipe 

Season and Onto Your Rotisserie Rod

Season and Onto Your Rotisserie Rod


That “Kiss of Smoke”

Santa Maria Pork Loin
A Gas Grill Recipe

Time to Bring It In


Looking Good


Let’s Eat!!!

Santa Maria Pork Loin
A Gas Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain,

Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti
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Date Night Butt Rub
Date Night Heat”, Add a Little Heat To Your Meat”
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Our Thanks To:

Country Bob’s All Purpose Sauce

Maverick Industries, Inc.

Grill Grates

Q-Stoves Outdoor Wood Pellet Patio Heaters


Green Mountain Grills LLC
1 800 603 3398

Maverick ProTemp Instant Read Thermometer (Our Store)

The Smoking Wedgie
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Duck Fat
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