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Smoked Pork Loin is a simple recipe with just the right amount of smoky flavor. With just a few ingredients, you’ll find this recipe is one your friends and family will ask for again and again. Fire up the smoker, it’s time to gather around for a juicy cut of meat that is simply irresistible.
about this smoked pork loin
Smoking is one of my favorite ways to enjoy a pork loin because it takes very little effort and the result is something absolutely decadent. The juicy meat with a flavorful rub and a big hit of smoke is just the main dish you are craving any night of the week.
Why should you consider smoking a pork loin? Smoking impart a depth of flavor, infusing the meat with a subtle smokiness that elevates a plain ol’ cut of meat to something even more special.
Plus, it’s an insanely easy process, just like making a smoked chicken. Simply rub the meat with a dry rub and place it on the smoker. Let the machine do it’s thing for a few hours and that. is. it.
I really don’t know how to make cooking any easier than that. The taste itself is unbeatable!
what is smoked pork loin?
Pork loin, also sometimes labeled as pork loin roast, is a fantastic cut of meat for smoking. It is a boneless cut that is somewhat lean, but isn’t as narrow as a pork tenderloin. Since it is large and has some fat on it, it’s an ideal choice for cooking low and slow. The fat renders as it cooks, keeping the meat tender and juicy. You can smoke it with whatever flavoring you like, but I prefer my homemade dry rub since it includes flavors that pair well with the smoky flavor from the cooking process.
ingredients
pork loin. Select a pork loin between 4 pounds and 5 pounds total weight. I like to ask my butcher to trim the fat cap down for me so that it is about 1/4-inch thick. However, you can also trim it yourself at home, if you prefer.
oil. I prefer to use olive oil, but you could also use canola oil.
sugar. Light or dark brown sugar can be used to make the dry rub.
spices. You will need kosher salt, smoked paprika (you can also use regular paprika), chili powder, garlic powder, onion powder, black pepper, and ground cumin for this recipe.
this recipe’s must haves
You will need a smoker for this recipe. I use my Traeger grill (my favorite of the pellet grills!) with signature pellets, but you can use any pellet or wood flavor you would like!
A pair of tongs make adding the meat and removing it much easier.
Finally, you will need a sharp knife like a carving knife and cutting board for slicing the meat after it has rested.
here’s how to make the best smoked pork loin
trim fat cap
If it hasn’t been done already by the butcher, be sure to trim the fat cap to remove excess fat. It should be just a thin layer, about 1/4-inch thick.
Preheat smoker to 225˚F.
make rub
Stir together the spices for the dry rub in a small bowl. Coat the pork loin in an even layer with olive oil, then spread the dry rub evenly over the entire thing (don’t forget the ends!).
smoke
Place on the smoker and insert probe (if using) in the thickest part of the meat. Smoke until the internal temperature is between 141˚F and 143˚F.
rest
Remove from the smoker and let rest for 15 to 20 minutes. This time will allow the meat to come up to 145˚F internal temp.
Slice and enjoy!
tips and tricks
maintain the temperature. Make sure that you have enough wood chips or pellets to keep the temperature steady. Check on the temperature of the smoker or grill AND the meat as it cooks.
don’t wrap the loin in foil. Some might recommend wrapping pork loin in foil when you smoke it, but this prevents the smoke from flavoring the meat. And isn’t that the whole point of cooking it this way?!
do not flip the pork. There’s no need to flip this cut of meat as it cooks! You want the fat cap to stay on top so it can render and keep the meat moist.
More smoker recipes to try: Smoked Turkey Breast | Smoked Traeger Brisket | Smoked Beer Brined Turkey
how long does it take to smoke pork loin per pound?
Smoking a pork loin can take between about 2 hours and 4 hours. The length of time depends on the size of the meat. The thicker the cut of meat, the longer it will take to cook through. Therefore, I tend to not go by weight because a heavier loin can cook faster if it is cut thinner.
Be sure to use a meat thermometer or a probe thermometer to keep an eye on the temperature as it cooks. You want to meat to get to between 141˚F and 143˚F. Be sure to pull it before it hits the cooked through temperature of 145˚F! You will let the meat rest before slicing, which will allow it time to come up another 1-4 degrees in temp. If you pull it at 145˚F, it could dry out a little as it rests and the temperature rises.
how do you smoke a pork loin without it drying out?
Smoke the pork loin with the fat side up! The fat will render as it smokes. Therefore those juices are exactly what will keep the meat from drying out as it cooks low and slow.
should I baste or spritz the pork loin while it cooks?
There’s no need to baste or spritz while you smoke the meat! By smoking it with the fat cap facing up, the fat renders as it cooks and distributes throughout the meat, keeping it juicy.
what kind of rub should I use?
For this particular recipe, I put together a simple rub that I love to make particularly for smoked pork and chicken. The dry rub has my favorite spices and is balanced to really amplify the smoky flavor of the meat. It consists of brown sugar, salt, smoked paprika (you can also use regular paprika), chili powder, garlic powder, onion powder, black pepper, and cumin.
However, I always encourage you to try your own rubs! You can make up your own, or even use store bought versions that are out there. I recommend looking for ones that are best paired with pork and grilled meats.
what’s the best temperature to smoke pork loin at?
I recommend smoking pork loin at 225˚F. Temperature is the most important part of keeping that pork loin nice and juicy while it cooks. The low temperature will ensure that the cut of meat doesn’t dry out even when you are cooking it for hours.
Need more inspiration for dinner this week? Check out my main dishes recipe page!
what to serve with smoked pork loin
You can easily serve the pork slices as is! However they are also delicious with bbq sauce or even gravy.
I love pork with potato side dishes, but I am kind of obsessed with potatoes… If you are serving this pork loin in the fall or winter, I suggest warming sides like creamy instant pot mashed potatoes made with roasted garlic, crispy oven fried potatoes and onions, or classic garlic butter drenched oven roasted carrots and potatoes. Another tasty side dish is this sweet and spicy honey sriracha brussels sprouts! For sweet and savory, honey roasted carrots and parsnips are a must-make. You can even top them with fried cinnamon apples!
If it’s summer, you can pair this meaty main with loaded bacon potato skewers, charred corn, and melon prosciutto salad.
how to store and reheat
Store. Cool the pork to room temperature and store in an airtight container in the refrigerator for up to 3 to 4 days. I recommend only slicing what you will eat and try to leave any leftovers unsliced.
Reheat. To reheat the pork, add a bit of broth to a skillet and bring to a simmer over medium heat. Add the pork and cook until warmed through, flipping it a couple of times as it cooks.
Freeze. Wrap the cooled pork in tightly in freezer-safe packaging. I like to use a vacuum sealer, but you can also wrap it in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 to 3 months.
Thaw. Thaw in the refrigerator overnight. Reheat as instructed above.
more pork recipes to try
If you love pork anytime of day, try this tender pork belly sandwich topped with eggs, cranberry orange relish and pickled jalapenos!
A classic pulled pork burger is always a good idea.
Spicy instant pot pork ramen is a simple way to make an incredibly flavorful soup!
Finally, if you make this smoked pork loin recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
equipment
ingredients
- 4-5 lbs pork loin or pork loin roast
- 4 Tbsp olive oil
- 1/2 cup brown sugar light or dark
- 1/4 cup kosher salt
- 2 Tbsp smoked paprika regular paprika works too
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp freshly cracked black pepper
- 1/2 tsp ground cumin
instructions
- Use a sharp knife to trim the fat cap until only a thin layer remains (about 1/4-inch thick). You can also ask your butcher to trim it for you.
- Preheat smoker to 225˚F.
- In a small bowl, stir together brown sugar, salt, smoked paprika, chili powder, garlic powder, onion powder, black pepper, and ground cumin.
- Rub the pork with oil all over. Spread the dry rub all on all sides in an even layer.
- Place pork loin on the preheated smoker. Smoke until the internal temperature reaches about 141˚F to 143˚F. This will take anywhere from 2 to 3 1/2 hours, depending on how thick the cut of meat is. Be sure to use a meat thermometer or probe thermometer to measure the internal temperature.
- Remove from the smoker and let rest on a cutting board for 15 to 20 minutes. This resting time will allow the pork to come to 145˚F.
- Slice and serve warm.
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