Smoked Pork Loin Recipe Juicy And Tender

Keen on more smoker recipes? Try smoked corned beef, smoked beef tenderloin, smoked turkey wings, and smoked chicken breast. I’ve been slightly obsessed with my Traeger grill pellet smoker and have been using it for anything and everything. My smoked pork loin has been a long time coming, and it’s become a family favorite on special occasions. Smoking pork or any meat may seem intimidating, but it’s actually one of the easiest cooking methods with very little prep.

Why I love this recipe

It is so versatile. This meat pairs well with almost everything. Serve it as a main with veggie sides (like my family does during the holiday season), or prep this for sandwiches, wraps, and rolls. Works with all smokers. Electric, charcoal grill, pellet, or gas; I’ve tested this pork using all smokers, and it turns out perfect every time. Incredible flavor and texture. Like with my smoked ham, I love how smoking adds a depth of flavor to any dish. The meat is also perfectly soft and tender and seriously hard to stop at one serving!

Ingredients Needed

Pork loin (pork loin roast). I typically get my pork loin from my local butcher, but most grocery stores should stock this cut of meat. Look for a uniform pink color on the meat and a firm and white fat covering. Olive oil. It helps the spice mix to stick to the meat. Although I have used olive oil, you can use any neutral oil for this recipe. Dark brown sugar. A little sugar goes a long way, and it helps to make a beautifully caramelized crust. Opt for dark over light brown sugar. Kosher salt and black pepper. To taste. Spices. I use a simple mix of smoked paprika, onion powder, garlic powder, and dried rosemary. It may look minimal, but this simple mix packs in so much flavor.

How to smoke a pork loin

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Rest and serve. Once cooked, remove the pork from the heat, rest it for 10 minutes, slice, and serve.

Arman’s recipe tips

Marinate in advance. Rub the spice mix on all sides of the pork and let it penetrate the meat for a few hours or overnight in the refrigerator. You’ll know the pork is fully cooked once it reaches an internal temperature of 145F (63C). Check using a meat thermometer. Make sure you pick pork loin and not tenderloin. Pork loin is a thick cut that comes from the back of the pig, whereas the tenderloin is a thinner, leaner, and tender cut from the muscles near the pig’s backbone. It’s VERY easy to mistake the two, and unfortunately, for my recipe, you can use pork tenderloin! Score the fat. To help the flavors penetrate the meat, score the fat layer on top of the pork loin with a sharp knife. Don’t make cuts so deep that they cut into the meat. Also, if there is excess fat, trim it.

Storage instructions

To store. This recipe makes fantastic leftovers. Store leftover smoked pork loin in the refrigerator in an airtight container for five days in a closed container. As a general rule of thumb, it typically takes 90 minutes to 2 1/2 hours to smoke a pork loin. However, the size of the pork will determine the most accurate cooking time. These times are based on the smokers’ temperature being 225°F.

2-3 pounds: 1 1/2 -2 hours. 3-4 pounds: 2 -2 1/2 hours. 4-5 pounds: 2 1/2 -3 hours. 5 pounds plus: 3 hours and more.

Remember that these are approximate times, and the key is to use a meat thermometer to ensure the pork loin reaches an internal temp of 145°F (63°C) for safe consumption.

Inject your pork loin. Mix the spices and seasonings with a vehicle like apple cider vinegar and apple juice, and inject it into the pork loin to infuse it with maximum flavor. Brine your pork. If I want to change up the flavor slightly, I sometimes soak the pork loin in a seasoned apple cider vinegar brine for a tender and juicy experience. Use sweet fruit wood. Apple or cherry wood pellets work excellently with pork flavors. The naturally sweeter notes yield a more flavorful meat.

To freeze. It can be frozen for up to 6 months when stored in a vacuum-sealed freezer-safe bag. Reheating. Cover and heat it in the oven for a few minutes to serve warm. You can use cold slices to make salads and sandwiches.