Smoked Pork Loin

There’s a lot to love about smoking a pork loin. It’s a versatile cut that can be seasoned hundreds of different ways, smokes relatively quickly, and looks fantastic on the plate.

This recipe for smoked pork loin has everything you’ll need to get the roast to turn out just right, including tips for getting the pork to turn out tender and juicy, a dynamite smoked pork rub, time and temperature info, along with some great side dishes to serve your guests.

In this piece

What is a Pork Loin

A pork loin comes from the area along either side of the backbone. A whole loin is a large, lean cut often broken down into smaller roasts, chops, or steaks and can come bone-in or boneless. Some common roasts are sirloin, blade, and center cut.

This recipe will work for any pork roast that comes from the loin. It was developed using boneless loin roasts, which take less time to smoke than bone-in roasts.

Pork loins and tenderloins have some significant differences, starting with very different sizes and shapes. Recipes for one can be adapted for the other, but they shouldn’t be substituted for each other on a one-for-one basis.

Roasts from the loin tend to be around 5 inches wide and have a denser texture than tenderloins which resemble long tubes of porky deliciousness. The tenderloin comes from the muscle that runs along the spine, is usually a couple of inches in diameter, and is known for being so tender it can be cut with a fork.

The different shapes and sizes mean that cooking times for each will vary dramatically from one to the other.

We have an excellent Grilled Pork Tenderloin recipe with fresh herbs, and for cooks who are interested in stretching themselves, a Chili Rubbed Sous Vide Pork Tenderloin that pops as it melts in your mouth.

This recipe can be adapted for a smoked pork tenderloin by using two tenderloins and making sure to monitor the temperature so the tenderloins come out of the smoker when the internal temperature reaches 145℉ (63℃). Tenderloins only need to be rested for 5 minutes before being sliced and should be sliced in the range of 1 to 2 inches thick.

A tip when choosing which cuts of pork to use is that pork loin roasts and pork tenderloins are lean cuts that are best served sliced thick or thin. They also look great on a platter when serving a nice dinner.

Boston butt and pork shoulders are roasts that excel at being shredded, chopped, or pulled and are lovely served as sandwiches slathered with BBQ sauce, in rice bowls, or on tortillas as the base layer for delicious tacos. This Pulled Pork recipe is perfect for sandwiches and parties.

How to Smoke a Pork Loin Roast

There are a few things that make pork loins ideal for smoking. First, they are a reasonably inexpensive cut available at most grocery stores and butcher shops. A whole loin can be cut into various sizes; we generally see them as half loins, around 4 lbs, and whole loins, around 8 lbs.

This smoked pork loin roast recipe is easy to adapt to whatever size you have on hand. A good rule of thumb is a half-pound per guest if the roast is being served for dinner.

To get the smoked pork loin to turn out nice and juicy smoke the roast at 225℉ (107℃) for 2 ½ to 3 hours until the internal temperature reaches 145℉ (63℃).

The key to getting the pork roast to come out just right is to cook it until its internal temperature reaches 145℉ (63℃), then take it off and let it rest for 10 to 15 minutes tented under foil. This will let the roast reabsorb its juices while keeping it warm.

The USDA Recommends cooking chops, roasts, loins, and tenderloin to an internal temp of 145℉ (63℃) followed by a three-minute rest (Pork Check-Off).

When it comes to smoking roasts, it’s important to cook them to a specific internal temperature rather than for a specific amount of time. There are so many factors (e.g., weather, type of smoker, the shape of cut) that the amount of smoking time will vary from cut to cut and smoker to smoker.

For smoked pork loins, we plan 30 to 40 minutes per pound of smoking time and use a wireless meat thermometer to keep tabs on how it’s doing while we go about our day.

This recipe will work with any gas, electric, charcoal, or pellet smoker. It will also work with a gas or charcoal grill if it’s smoked using indirect heat.

If your smoker doesn’t have a built-in water pan, we recommend setting a disposable aluminum foil pan filled with water under the roast. Water pans help to keep the meat moist and balance the temperature inside the smoker or grill.

Best Types of Wood for Smoking Pork

There are a lot of good choices when it comes to choosing what type of wood chips to use in your smoker. When it comes to pork, we generally use hickory and mesquite when we’re smoking larger, more rustic cuts like ribs, shoulders, and butts where we like a deeper smoky flavor.

When it comes to leaner cuts like loins, tenderloins, and chops, we often use a fruit wood such as apple, maple, or pecan, with the final choice coming down to what we’re serving as side dishes.

For example, we’ll use apple wood if we’re serving an Apple Crisp for dessert or maple if we’re serving Grilled Butternut Squash with Honey Maple Glaze as a side dish.

Using the flavors in the other dishes or cocktails being served helps to bring a meal together. Connecting the flavors in this way is an easy way to elevate an entire meal.

A Dynamite Smoked Pork Loin Rub

To make our roast as tasty as possible, we created a special smoked pork rub and use a technique we call the poke and soak to flavor the whole roast.

A good dry rub should have elements that highlight an ingredient’s natural flavors while conveying the cook’s intentions. This rub has a touch of sweetness to compliment the pork and a bit of a bite to make it memorable.

The brown sugar in the rub complements the pork’s natural sweetness while helping to add color. The onion and garlic powders take on the role that aromatics play when a dish is being started on the stove.

What makes this rub so good is the smokiness from the smoked paprika and the well-rounded flavors that come from a good mustard powder. This rub is also delicious on chops and other cuts cooked on the grill or in a smoker. For a rub with more barbecue flavor, try our All-Star Pork Rub.

To help flavor the whole pork roast, we use a technique we call the poke and soak, where we use the tip of a sharp knife to poke small holes into the piece of meat before pouring a small amount of whisky and apple cider vinegar over the roast.

The apple cider vinegar and whiskey work with the smoked pork rub adding a tart note and a little bite to create a flavorful roast that stands out. Adding the vinegar and whiskey mixture before applying the rub helps to flavor the meat and gives the rub something to stick to.

Using this technique means there’s no reason to cut a diagonal or crosshatch pattern into the roast before applying the dry rub. A diagonal pattern can be a great way to get flavor into a roast that will be pulled or chopped, but it can be problematic for those that will be sliced. The crosshatch pattern tends to make the slices messy.

Slicing the roast in 1/4 inch to 1/2 inch thick slices lets the flavors from the dry rub and smoking come through while keeping each slice tender and juicy.

Smoking the roast this way and using this dry rub allows the outside to develop a nice crust. Slicing it across the grain ensures every slice includes a bite of the crust.

The reason we don’t recommend brining a roast before smoking is that they come out so tender and juicy when they’re cooked between 225℉ (107℃) to 250℉ (121℃) that brining adds a lot of extra time and bother without improving texture and flavor.

Tips for Smoking Pork

Here are a few tips for smoking a pork loin:

• To keep a pork loin moist when smoking, use a smoker with a water pan to add moisture to the smoker. Smoke the pork at 225℉ (107℃), take it off when its internal temperature reaches 145℉ (63℃), and let it rest for 10 to 15 minutes before slicing.
• Cooking the loin with the fat side up helps keep the roast juicy and adds flavor. It also makes it easier since the roast doesn’t need to be flipped while cooking.
• We recommend using a smoker temperature of anywhere from 225℉ (107℃) to 250℉ (121℃). If you’re in a hurry, it’s ok to go as high as 275℉ (135℃), keeping in mind the higher the temperature, the drier the roast.
• Plan on a cooking time of 30 to 40 minutes per pound at 225℉ (107℃).
• The loin should not be wrapped in foil during the cooking process. Wrapping meat in foil while smoking can be helpful for cuts that stall out during the smoking process – something that shouldn’t happen with loins or tenderloins.
• The roast should have a small reddish smoke ring around the outside that becomes visible when it is sliced. Some people mistake the smoke ring for it being undercooked.

The roast is best served sliced thin and makes excellent leftovers. Leftovers should be stored in an airtight container and will keep for around a week in the refrigerator.

It can be reheated on the grill or in the oven. It should only be reheated in the microwave if you’ve pretty much given up on everything in life.

The grill works well if the pork being reheated hasn’t been sliced yet. To reheat it, place the leftover meat on the grill over medium-low heat for 20 to 25 minutes, turning it halfway through.

To reheat the pork in the oven, place it in a covered baking dish for 15 to 20 minutes in a 350℉ (177℃) oven. Add a couple of tablespoons of water to the dish to keep the roast moist. An oven is the best way to reheat the loin if it’s already sliced.

If you’re interested in learning more about smoking, read A Complete Guide To Smoking Food.

What to Serve with a Smoked Pork Loin

The flavor profile for the roast is subtle but full-bodied with a moderate amount of smoke flavor. The roast tastes very different from a dish like our Smoked Baby Back Ribs, which epitomizes great barbecue with big, bold flavors and sticky fingers.

This type of smoked meat dish works as well for a nice dinner party as it does for a backyard barbecue.

If it’s being served as the main course for a dinner party or family meal, serve it with some stone-ground mustard and pair it with Creamed Corn or a scrumptious Herb Risotto along with a round or two of Classic Old Fashioneds and Apple Bread Pudding for dessert.

If you’re having a big barbecue, serve it with some Homemade Barbecue Sauce along with Smokehouse Potato Salad, Grilled Sweet Potatoes, and Garlicky Refrigerator Pickles.

If you prefer your roast topped with a bit of gravy, try this simple recipe. It’s also delicious on sandwiches, sliced thin, and served cold as finger food for parties.

A tip for livening up the flavors in the pork is to sprinkle a tiny bit of salt over the top of the slices right before serving.

Ingredients

• 4 lb pork loin roast
• 1 oz apple cider vinegar
• 1 oz whiskey

Smoked Pork Loin Rub

• 1 tbsp brown sugar
• 2 ½ tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp black pepper
• ½ tsp mustard powder
• ½ tsp garlic powder
• ½ tsp onion powder

Instructions

• Make the smoked pork loin rub by mixing the brown sugar, smoked paprika, salt, and pepper with the mustard and onion powders.1 tbsp brown sugar, 2 ½ tsp kosher salt, 1 tsp smoked paprika, 1 tsp black pepper, ½ tsp mustard powder, ½ tsp garlic powder, ½ tsp onion powder
• Combine the apple cider vinegar and whiskey in a small glass.1 oz apple cider vinegar, 1 oz whiskey
• Trim off any excess fat or silver skin. Using the sharp end of a knife, poke a series of small holes in the outside of the roast.4 lb pork loin roast
• Rub the meat down with the apple cider vinegar and whiskey mixture.
• Coat the roast with the spices, making sure to coat it evenly.
• Smoke the pork loin roast for 2 ½ to 3 hours at 225℉ (107℃).
• Smoke the roast until the internal temperature in the thickest part of the roast reaches 145℉ (63℃).
• Rest the roast for 10 to 15 minutes, covered with foil, before slicing it across the grain.