Smoked Pork Loin

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Make this easy, foolproof Smoked Pork Loin with the most tender, juicy meat and mild smoky flavor. It’s a budget-friendly cut of pork 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!

Prep Time10

Cook Time2

Resting time15

Total Time2 25

Course: Main Courses

Cuisine: American

Diet: Gluten Free

Method: Smoker

Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 485kcal

Author: Tracey Hatch-Rizzi

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

US Customary - Metric

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

Nutritional information will vary based on rub used.

Nutrition