Step 1: Prep the Pork Loin

Remove the pork loin from the packaging.

Pat it completely dry with paper towels.

Leave the fat cap intact (it’s usually thin, but it helps protect the meat from the heat)

When cooking, place the fat cap facing down toward the heat source.

Step 2: Score the Top

Using a sharp knife, score the top of the pork loin about 1/8 inch deep.

Then cross-score it in the opposite direction to create a grid pattern.

Step 3: Season

Generously season with:

Kosher salt

Fresh cracked black pepper

Onion powder

Garlic powder

Spread a layer of Dijon mustard over the top, working it into the score marks.

Lightly coat the top with panko breadcrumbs to create a textured crust.

Step 4: Bring to Room Temp

Let the pork loin sit on the board for 20–30 minutes to take the chill off.

Step 5: Fire Up the Grill

Preheat your pellet grill (like a Z Grills) to 325–340°F.

Step 6: Cook

Place the pork loin on the middle rack, fat side down.

Close the lid and cook for about 2 hours.

No peeking—let it ride.

Step 7: Check Temperature

After about 2 hours, check internal temperature.

You’re looking for 145°F internal in the thickest part.

Step 8: Rest & Serve

Remove from the grill and place on a cutting board.

Let it rest for 5–7 minutes (carryover cooking will finish it).

Slice and serve.