Make this easy, foolproof Smoked Pork Loin with the most tender, juicy meat and mild smoky flavor. It’s a budget-friendly cut that’s perfect for large gatherings and makes the best leftovers for easy weekday meals. Learn how to smoke a pork loin and my secrets for making the best roast every time!
Jump to:
Enjoy a mouthwatering Traeger pork loin smoked to perfection in just a few hours. It’s seasoned with a simple wet rub like my Smoked Beef Ribs and Poor Man's Burnt Ends. Then it's smoked low and slow to make the most tender and juicy pork loin that will make everyone beg for seconds. It takes just a few simple ingredients and is the perfect backyard BBQ smoker recipe to feed a crowd.
My recipe for smoked pork loin brings out the natural flavor of the roast and adds just the right amount of smoke. I love the savory flavors of using a simple All-Purpose Seasoning Rub that develops a beautiful crust and infuses the meat with the most amazing flavor.
Why you'll love this recipe
- Easy, no-brine recipe – use your favorite dry rub and mustard or olive oil. No need to brine a pork loin when cooking low and slow.
- Economical – this is a very budget-friendly cut of pork with big flavor, easily found in most grocery stores
- Feeds a crowd – a perfect option for feeding multiple guests and leftovers make the best, easy lunches and weeknight dinners
- Healthy and special diet friendly – the meat is very lean, making it a great low-fat, high-protein dinner option that fits into any keto, low-FODMAP, paleo, Whole30 or AIP diet.
What is a pork loin roast?
The loin is a thick, rectangular cut that comes from the back of the pig, between the shoulder and rear legs. It’s a very lean, popular cut used to make pork chops. It has a fairly thin fat cap that adds just enough juiciness and flavor to the meat.
A whole boneless pork loin is generally about 10 pounds. However, they’re often sold as half loin roasts ranging from 3-5 pounds.
Ingredients
For complete instructions and measurements, see the recipe card, below.
- Pork loin – the superstar of the recipe! I used a boneless roast, but you can also make a smoked bone-in pork loin, following the same instructions, below.
- Mustard or olive oil – helps the dry rub adhere to the surface and adds flavor
- Dry rub – use your favorite. I love to use this All-Purpose Seasoning, but if you’re looking for a traditional barbecue flavor, try a savory Homemade BBQ Rub.
Should I use a smoked pork loin brine?
While I think using a simple dry rub is all you need to make the perfect, juicy smoked loin roast, you can also use a wet brine solution to infuse the meat with extra flavor. My favorite smoked pork brine is a simple solution that includes apple juice or cider, and gives the meat a sweet, apple flavor, without being overpowering.
If you choose to brine, I recommend brining for up to 6 hours, but not overnight, as it tends to change the texture of the meat. It becomes too soft and loses structure, compared to a shorter brining time.
Instructions
Preparing the pork loin can be done just before smoking or up to 1 day in advance.
- Preheat the smoker to 225°F when you are ready to cook
- Trim off any excess fat or silver skin and pat the surface dry - but leave the fat cap in place for better moisture and flavor
- Optional: Tie the roast. I like to tie it with butchers twine so it maintains a nice round shape and encourages even cooking, but this is personal preference.
- Score the fat cap. Cut about ¾ of the way through the fat cap. I like to cut in a criss-cross fashion. It allows the mustard and seasoning to penetrate and add flavor.
Rub the surface with mustard or olive oil.
Cover with the dry rub, making sure you get it in all the nooks and crannies.
Optional but recommended: Let the roast marinate in the refrigerator for at least 1 hour up to 24 hours to let the seasoning infuse the meat with flavor.
- Insert a probe thermometer, if using. I like to use the Meater Pro to ensure a perfect cook.
- Place the roast in the middle of the grill with the fat side up.
- Smoke until internal temperature reads 145°F, about 2 hours.
Remove from the grill and cover loosely with foil. Let rest for 10-15 minutes before carving.
TIP: While resting, I like to set the roast on a cooling rack over a roasting pan to catch the juices to spoon over the slices when serving.
How to store
Once cooled, store in the refrigerator for up to 4 days or consider freezing for up to 6 months.
Variations
- Smoked bacon wrapped pork loin – after seasoning, wind strips of bacon around the roast, securing with toothpicks. Follow the same smoking instructions.
- Stuffed pork loin – butterfly the roast and fill with your favorite stuffing. Tie with butchers twine and follow the seasoning and smoking instructions.
Sauces for pork loin
Top your slices of roast with a drizzle of one of these delicious condiments.
FAQ
For a generous serving size, plan on 8 ounces of raw pork per person. This will allow for some shrinkage during cooking, while ensuring plenty for a full serving after cooking.
While the two may sound very similar, they are actually quite different.
Pork loin is considered a center cut, coming from the area between the shoulder and the back legs. It is a large, thick cut that is used to make chops and steaks. You can buy a whole roast, which can be 10 pounds or more or half pork loin, also referred to as a half loin roast.
Pork tenderloin is a much smaller cut that is very lean and the most tender part of the pig. It is cut from along the spine and has a milder flavor than the loin. Tenderloins are so small they are often sold in packs of two. Making a Smoked Pork Tenderloin with my Coffee Rub is one of my favorite ways to cook a pork tenderloin.
While wood flavor is personal preference, I recommend using fruit wood like apple or cherry, as it imparts a slightly sweet flavor. For a stronger flavor, hickory or pecan add a mild, sweet and smoky flavor, without overpowering the flavor of the meat.
When smoking a pork loin at 225°F, plan on about 30 minutes per pound, until the internal temperature reaches 145°F. TIP: Consider removing from the grill at 140°F. Carry-over cooking will raise the temperature between 5-10 degrees as it rests.
No - you don't need to spritz a pork loin. Spritzing is recommended for longer cooking times, like when smoking ribs.
More favorite smoker recipes
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Smoked Pork Loin
Ingredients
- 3 pound pork loin roast (roast should be between 2-5 pounds)
- 1 tablespoon yellow mustard (or olive oil)
- 3 tablespoons dry rub (I like to use my All-Purpose Seasoning)
Instructions
Prepare the pork loin - can be done just before smoking or up to 1 day in advance
- Trim off any excess fat or silver skin and pat the surface dry - but leave the fat cap in place for better moisture and flavor.
- Optional: Tie the roast. I like to tie it so it maintains a nice even shape, but this is personal preference.
- Score the fat cap. Cut about ¾ of the way through the fat cap. I like to cut in a criss-cross fashion.
- Rub the surface with mustard or olive oil.
- Cover with the dry rub, making sure you get it in all the nooks and crannies.
- Optional but recommended: Let the roast marinate in the refrigerator for at least 1 hour up to 24 hours to let the seasoning infuse the meat with flavor.
Smoke the pork loin
- Preheat the smoker to 225°F.
- Insert a probe thermometer, if using.
- Place the roast in the middle of the grill, fat side up, and smoke until internal temperature reads 145°F, about 2 hours.
- Remove from the grill and cover loosely with foil. Let rest for 10-15 minutes before carving. TIP: I like to set it on a cooling rack over a roasting pan to catch the juices to spoon over the slices when serving.
Notes
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Comments
No Comments