This delicious smoked pork loin recipe will get you juicy, flavorful perfection! Whether you are using a pellet smoker, electric smoker, charcoal smoker or gas smoker, dry seasoning rub or brine, you have a perfect smoked pork loin roast in no time!
This recipe works for all brands and types of smokers including Traeger, Pit Boss, Weber, Masterbuilt, Camp Chef, Yoder, Green Mountain Grills, Big Green Egg, Kamado Joe, Dyna-Glo, Char-Broil, Bradley, Louisiana Grills, Char-Griller, Oklahoma Joe’s, Recteq and Primo.
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Smoked pork loin is a delicious and flavorful way to enjoy pork at home. Whether you are using a Traeger, a pellet grill, a pit boss, or any other type of smoker, this recipe will show you how to smoke a pork loin to tender perfection.
Perfect for summer grilling and smoking season or when you are looking for something hearty and filling during those cold months! Speaking of smoking, you have to try this smoked salmon, smoked chicken legs and smoked whole chicken!
One of the keys to a successful smoked pork loin on a pellet grill (or other smoker) is to use a good dry rub or smoked pork loin marinade to add flavor to the meat.
Check out this chicken wing brine and chicken wing dry rub, both of which work great with pork!
This recipe also includes a custom smoked pork loin rub that is easy to prepare and adds a delicious blend of spices to the pork or you can try your hand at a pork wet brine!
There are several different types of smokers that you can use to smoke meat at home, including charcoal smokers, gas smokers, electric smokers, pellet smokers, and stick burners.
This smoked pork loin recipe will work for all types of smokers because you are cooking the meat to temperature. This gives you great flexibility.
When smoking a pork loin, pork loin smoke time per pound will vary and you will want to pay attention to the pork loin smoke temp to maintain consistent cooking temperature.
I will help you with that! I would wager to say that this recipe rivals the famous Traeger smoked pork loin recipe. Let me know!
Whether you are making pulled pork, a smoked bacon-wrapped pork loin, Traeger pork loin, pit boss pork loin, Smithfield Applewood smoked bacon pork loin, pork loin on the big green egg, smoked stuffed pork loin or a simple smoked pork roast, this recipe will help you achieve delicious results every time.
So fire up your smoker and get ready to enjoy some mouthwatering smoked pork loin.
Why this recipe works
- Smoked pork loin is a versatile protein that can be used in a variety of dishes and is keto and low carb. It can be sliced thinly and served as part of a sandwich or salad, or it can be cut into larger pieces and served as a main course with sides. Another great keto option is this smoked chicken breast!
- The delicious, smoky flavor that is not overpowering and pairs well with a wide range of spices and seasonings. This makes it easy to incorporate into a variety of dishes and flavors.
- Pork loin is leaner than other cuts of pork such as pork belly or pork shoulder which makes it a healthier choice for those who are trying to watch their fat intake.
Ingredients
Smoked Pork Loin
- Pork Loin: Can be found at your local butcher or grocery store in the meat aisle.
- Olive Oil: Olive oil or any other preferred oil of choice such as vegetable oil, canola oil, peanut oil, sesame oil, sunflower oil, grapeseed oil or avocado oil.
Smoked Pork Loin Dry Rub Seasoning
- Brown Sugar: Dark or light brown sugar.
- Smoked Paprika: Smoked paprika has a lovely smoke flavor. You can also use Hungarian paprika.
- Chili Powder
- Garlic Powder
- Onion Powder
- Cumin
- Kosher Salt
- Black Pepper
Instructions: How Long to Smoke Pork Loin
- Trim the fat cap on the pork loin, leaving a thin layer(about ¼ inch) of fat on the meat.
- Optional: score the fat cap by making shallow cuts across the surface of the fat, about 1 inch apart (don’t cut into the meat).
- Preheat your smoker to 225° Fahrenheit.
- In a small bowl, mix together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper to create a dry rub.
- Coat the pork loin with olive and sprinkle evenly with the dry rub on all sides.
- Place the pork loin in the smoker and smoke until the internal temperature reaches 145°F. Use a meat thermometer to accurately measure the internal temperature. It can take anywhere from 2-3 hours.
- Remove the pork loin from the smoker and let it rest for10-15 minutes before slicing and serving.
- Enjoy your delicious smoked pork loin directly from the smoker with your choice of side dishes and sauces.
This recipe works for all brands and types of smokers including Traeger, Pit Boss, Weber, Masterbuilt, Camp Chef, Yoder, Green Mountain Grills, Big Green Egg, Kamado Joe, Dyna-Glo, Char-Broil, Bradley, Louisiana Grills, Char-Griller, Oklahoma Joe’s, Recteq and Primo.
Pork Loin Cooking Temperature:FDA recommendation for cooking pork is an internal temperature of 145° F (63° C).
I recommend using a thermometer that measures the internal temperature of the meat as well as the internal temperature of the smoker
Pork Loin vs Tenderloin
Pork loin and pork tenderloin are two different cuts of meat that come from different parts of the pig. If you have confused the two, you are not alone! Here are some key differences between the two:
Location on the pig: Pork loin comes from the back of the pig, while pork tenderloin comes from the muscle that runs along the spine.
Shape and size: Pork loin is a larger, thicker cut of meat that is rectangular in shape. Pork tenderloin is smaller and more cylindrical in shape.
Fat content: Pork loin tends to be a leaner cut of meat, with less fat marbling compared to pork tenderloin.
Flavor and texture: Pork loin has a mild flavor and a slightly firmer texture compared to pork tenderloin, which has a more delicate flavor and a very tender texture.
Best cooking methods: Pork loin is well-suited to slow cooking methods such as roasting, grilling or my favorite, smoking! Pork tenderloin is best cooked quickly using high-heat methods such as grilling, broiling/baking, or sautéing.
How to Select a Pork Loin
When selecting a boneless pork loin from the butcher or grocery store, it is important to choose a high-quality piece of meat. Look for a cut with a nice, even pink color and a good amount of marbling. The fat should be firm and white, not soft or yellow.
If possible, try to purchase pork loin that was cut recently and if you are buying a pre-packaged cut of pork loin, check the expiration date to ensure it is still within the recommended timeframe for use.
Do I Need to Score the Fat Cap
I find that scoring the fat cap is personal preference. If your meat is already pre-trimmed and the fat cap is thin, you don’t need to score as you don’t want to cut into the meat itself.
However, if your fat cap is thicker, scoring the fat cap can help to render the fat which bastes the meat as it cooks, resulting in a more flavorful and moist finished product.
To score the fat cap, use a sharp knife to make shallow cuts across the surface of the fat, being careful not to cut too deeply into the meat. Make the cuts about 1 inch apart. After scoring the fat cap, rub your desired seasoning or rub over the surface of the pork loin and get to smoking!
Do I need to Trim the Fat Cap
I find that trimming the fat cap allows the smoke and seasoning to better penetrate the meat, resulting in a more flavorful and moist smoked pork delight, but be sure not to trim too much! Fat is our friend.
I recommend that you leave a thin layer of fat (about ¼ inch) on the meat. Use a sharp knife to remove any excess fat or sinew from the surface of the pork loin.
Fat Side Up or Down when Smoking?
Fat is our friend! When smoking a pork loin, definitely place the fat side face up. This allows the fat to render and baste the meat as it cooks which means more flavor and moisture!
Placing the fat side up also helps to protect the meat from the direct heat of the smoker, preventing it from drying out.
Side Dishes to Serve with Smoked Pork Loin
There are many delicious side dishes that can be served with smoked pork loin. Grab a few of my favorites and get that delightful summer picnic started!
- Vegetables: Roasted vegetables such as carrots, best roasted asparagus, green beans (how long to boil green beans), brussels sprouts or air fryer sweet potato cubes are a healthy and flavorful option to serve with pork.
- Potatoes: Mashed potatoes are a classic side dish that pairs well with many different types of pork dishes. I also love pairing with these air fryer frozen sweet potato fries or air fryer frozen french fries for a quick and easy side.
- Rice or Couscous: Rice or couscous are simple options that pair well and you can season them based on your preferences. Check out this instant pot couscous.
- Salad: A crunchy and refreshing salad can be a great side dish to balance out the richness of pork. I love this chayote squash salad for a crisp acidic bite that pairs super well with pork. You also can’t forget a delicious coleslaw.
- Baked Beans: Baked beans are a tasty and satisfying side dish that pairs well with many types of pork dishes, especially BBQ and smoked items.
- Corn: Corn on the cob is a summertime favorite that goes well with many pork dishes, especially grilled pork.
These are just a few ideas for side dishes to serve with pork. Feel free to mix and match to find the perfect combination for your meal.
Should I Brine Pork Loin Before Smoking?
While not required, brining a pork loin before smoking is a great method to help the pork retain moisture and flavor the meat.
To brine a pork loin, mix together a solution of water, salt (sometimes sugar), and any other desired seasonings or flavorings.
Place the pork loin in the brine, making sure it is completely submerged and refrigerate for several hours or up to overnight. After brining, be sure to pat the pork loin dry before smoking it.
How to Make Smoked Pork Loin Brine?
To brine a pork loin, you will need the following ingredients:
4 quarts water, 1 cup kosher salt, ½ cup granulated sugar, 2 tablespoons black peppercorns, 4 cloves garlic (minced), 4 bay leaves, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Feel free to add any other seasonings you enjoy.
To make the brine, bring the water to a boil in a large pot. Add the salt and sugar, stirring until they are dissolved. Add the remaining ingredients, and then remove the pot from heat.
Let the brine cool to room temperature, and then place the pork loin in a large, non-reactive container. Pour the brine over the pork loin, making sure it is completely submerged.
Cover the container and refrigerate for several hours or up to overnight. After brining, remove the pork loin from the brine, pat it dry, and fire up your smoker!
This brine will add flavor and moisture to the pork loin, resulting in a tender and delicious finished product.
How Long to Brine Pork Loin Before Smoking?
The length of time that you should brine pork loin will depend on the size of the meat and the strength of the brine solution. As a general rule, you should brine pork loin for about 30 minutes to 1 hour per pound of meat.
For example, if you are brining a 2-pound pork loin, you should brine it for a minimum of 1 hour and a maximum of 2 hours. If you are using a stronger brine solution, you may be able to reduce the brining time.
It is important to not exceed the maximum brining time, as the meat may become too salty.
Best Seasoning Rub for Smoked Pork Loin?
There are many amazing seasoning rubs that work well on a smoked pork loin or pork tenderloin recipe.
Here is a simple and delicious pork rub recipe that works well. Don’t be afraid to adjust seasonings and amounts to suit your tastes. Fun is the way!
In a small bowl, mix the following ingredients:
- ½ cup brown sugar
- 2 tablespoon smoked paprika
- 2 tablespoon chili powder
- 2 tablespoon garlic powder
- 1.5 tablespoon onion powder
- 1.5 teaspoon cumin
- 2 teaspoon salt
- 1 teaspoon black pepper
FAQ and Expert Tips on Smoking Meat
Some of the best wood flavors for smoking pork include apple, cherry, oak or pecan. These woods all have a mild, fruity or nutty flavor that pairs well with pork. If you prefer a stronger smoke flavor, hickory and mesquite are great options.
The length of time that you should smoke pork will depend on the size and cut of the meat, as well as your desired level of doneness. As a general rule, you can smoke pork at 225 degrees Fahrenheit until it reaches an internal temperature of 145 degrees Fahrenheit. This can take about 1-4 hours, depending on the size of the meat. Use a meat thermometer to accurately measure the internal temperature of the pork.
The ideal temperature to smoke pork at is 225 degrees Fahrenheit. This low and slow cooking method allows the smoke to penetrate the meat and the fat to render, resulting in tender and flavorful meat. Smoking pork at too high of a temperature can risk drying out the pork. Do you best to maintain a consistent temperature throughout the cooking process.
The best way to determine when pork is done is to use a meat thermometer. Insert the thermometer into the thickest part of the meat. FDA recommends that pork reach an internal temperature of 145 degrees Fahrenheit. You want the pork to be safely cooked through but still tender and juicy.
The best way to add flavor to pork before smoking is to use a dry rub or seasoning on the pork or to wet brine the pork before smoking. Another option is to baste the pork with a marinade (apple cider vinegar base) or BBQ sauce.
Other Delicious Dinner Recipes
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Smoked Pork Loin
Equipment
- 1 smoker Traeger, Pit Boss, Weber,Masterbuilt, Camp Chef, Yoder, Green Mountain Grills, Big Green Egg, KamadoJoe, Dyna-Glo, Char-Broil, Bradley, Louisiana Grills, Char-Griller, OklahomaJoe's, Recteq and Primo.
Ingredients
Smoked Pork Loin
- 4-5 pound pork loin
- 4 tablespoons olive oil
Smoked Pork Loin Dry Rub Seasoning
- ½ cup brown sugar
- 2 tablespoon smoked paprika
- 2 tablespoon chili powder
- 2 tablespoon garlic powder
- 1½ tablespoon onion powder
- 1½ teaspoon cumin
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Trim the fat cap on the pork loin, leaving a thin layer(about ¼ inch) of fat on the meat.
- Optional: score the fat cap by making shallow cuts across the surface of the fat, about 1 inch apart (don’t cut into the meat).
- Preheat your smoker to 225° Fahrenheit.
- In a small bowl, mix together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper to create a dry rub.
- Coat the pork loin with olive and sprinkle evenly withthe dry rub on all sides.
- Place the pork loin in the smoker and smoke until theinternal temperature reaches 145°F. Use a meatthermometer to accurately measure the internal temperature. It can takeanywhere from 2-3 hours.
- Remove the pork loin from the smoker and let it rest for10-15 minutes before slicing and serving.
- Enjoy your delicious smoked pork loin directly from the smoker with your choice of side dishes and sauces.
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