Smoked Pork Loin
Smoked pork loin is a versatile dish that tastes delicious, smokes relatively quickly, and looks fantastic on the plate.
This recipe has everything you’ll need for smoking a pork loin to get the roast to turn out just right, including tips for how to keep the pork tender and juicy, a dynamite smoked pork rub, time and temperature recommendations, an in-depth FAQ, and some scrumptious side dishes with flavors that complement smoked pork.
Choosing the Right Pork Loin
The first step in smoking a pork loin is choosing the right piece of pork. 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, pork chops, or steaks and can come bone-in or boneless.
This recipe works for any pork roast from the loin. The main difference between bone-in and boneless roasts is that boneless take less time to cook and are easier to slice. The addition of the bone gives the roast more mass, which means it takes longer to cook. The bone also adds some protection to the meat, deepening its flavor and helping keep it juicy.
Pork tenderloins are a popular cut with very different characteristics than a pork loin. To adapt this recipe for pork tenderloins, use two tenderloins and monitor the temperature so the tenderloins come out of the smoker when the internal temperature reaches 145℉ (63℃). The tenderloins should be rested for 5 to 10 minutes before slicing and should be sliced 1 to 2 inches thick.
How to Smoke a Pork Loin
Pork loins are ideal for smoking. 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 roast you have on hand. A good rule of thumb is a half-pound per guest for boneless pork loins and three-quarters of a pound if a bone-in roast is being served.
When it comes to smoking pork roasts, cooking them to a specific internal temperature rather than a specific amount of time is essential.
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. Using internal temperature as a guide makes it simple to avoid overcooking or drying out a roast.
To have a smoked pork loin turn out tender and juicy, smoke the pork roast at 225℉ (107℃) for 2 ½ to 3 hours until the internal temperature reaches 145℉ (63℃).
The key to getting a smoked pork loin 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. Resting under foil lets the meat reabsorb its juices while keeping it warm.
An instant read meat thermometer is the simplest way to ensure it cooks to the right temperature. The USDA Recommends cooking chops, roasts, loins, and pork tenderloin to an internal temp of 145℉ (63℃) followed by a three-minute rest (Pork Check-Off).
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 you go about your 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 keep the meat moist and balance the temperature inside the smoker or grill.
Seasoning Pork Loins
To make our pork as tasty as possible, we created a special smoked pork loin rub and use a technique we call the poke and soak to distribute the flavors through the roast.
An excellent dry rub should have ingredients highlighting the pork’s natural flavors while conveying the cook’s intentions. This smoked pork rub has a touch of sweetness to compliment the pork and a bit of a bite to make it memorable.
The poke and soak is a technique where we use the tip of a sharp knife to poke small holes into a piece of meat every one to two inches before pouring a small amount of whisky and apple cider vinegar over the roast.
The apple cider vinegar and whiskey partner with the seasoning to add tart notes 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 seasoning something to stick to.
The small holes open pathways into the roast for the liquid, seasoning, and juices to penetrate the meat and distribute their flavors. This is a much more subtle method for adding flavor the pumping it full of marinade with a syringe.
What gives this spice mixture so much depth of flavor is the combination of the smokiness from the smoked paprika and the well-rounded flavors that come from a good mustard powder.
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 started on the stove.
This rub is also delicious on pork chops and other cuts cooked on the grill or in a smoker. Try our All-Star Pork Rub for a mixture with more barbecue forward flavors.
Using this technique means there’s no reason to cut a diagonal or crosshatch pattern into the roast before applying the seasoning. 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.
Smoking a pork loin roast this way and using a rub allows the outside to develop a deep golden brown crust. Slicing across the grain in 1/4 inch to 1/2 inch thick slices ensures every slice includes a bite of the flavorful crust and tender middle section.
Try this Apple Cider Smoked Pork Shoulder for a smoked pork recipe that delves deeper into using apple cider vinegar to transform the texture of a pork shoulder.
Best Types of Wood for Smoking Pork
When you smoke a pork loin with the flavors in this dry rub, use fruit woods, such as apple, maple, or pecan, that complement the flavors in the seasoning and the sweetness in the pork.
When we’re smoking larger, more rustic cuts like ribs, shoulders, and butts, where the goal is a deeper, more intense smoky flavor, use hickory or mesquite.
Choosing a smoking wood with flavors that complement the other dishes or cocktails being served helps bring a meal together. Connecting the flavors across dishes is an easy way to elevate an entire meal and make every dish taste better.
Tips for Smoking Pork Roasts
The roast should have a slight reddish smoke ring around the outside that becomes visible when it is sliced. Some people mistake the smoke ring for it being undercooked.
Pork loins should be smoked with the fat side up so they can self-baste as they cook and do not need to be brined.
Smoked loins are best served sliced thin and make excellent leftovers. Leftovers should be stored in an airtight container and can be kept around a week in the refrigerator.
They can be reheated on the grill or in the oven. They should only be reheated in the microwave if you’ve pretty much given up on everything in life.
The grill works well for larger pieces that haven’t been sliced. To reheat them, 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. The oven is the best way to reheat loin that has already sliced.
Smoked Pork Loin Recipe
Ingredients
- 4 lb pork loin
- 1 oz apple cider vinegar
- 1 oz whiskey
Dry 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 dry 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 every one to two inches in the roast.4 lb pork loin
- Rub the pork 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 for 2 ½ to 3 hours at 225℉ (107℃).
- The pork loin should continue smoking until the internal temperature in the thickest part of the roast reaches 145℉ (63℃).
- Rest the pork for 10 to 15 minutes, tented with foil, before slicing it across the grain in ¼ to ½ inch slices.
Recommended Equipment
Frequently Asked Questions
Here are some of the most frequently asked questions about smoking a pork loin. If you have additional questions, leave them in the comments.
We recommend using a smoking temperature of 225℉ (107℃). In our testing, roasts smoked at 225℉ (107℃) came out juicer than those smoked at 250℉ (121℃). If you’re in a hurry, it’s ok to use 250℉ (121℃) or 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℃).
To keep a pork loin moist when smoking, use a smoker with a water pan to add moisture to the inside of the smoker. Smoke the pork loin at 225℉ (107℃), taking it off when its internal temperature reaches 145℉ (63℃), and let it rest for 10 to 15 minutes before slicing.
There’s no reason to brine a pork loin before smoking as long it’s being cooked at a low temperature and is taken off when the internal temperature reaches 145℉ (63℃). In our experience, brining adds a lot of extra time and bother without improving texture or flavor.
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.
Side Dishes & Pairings
The flavor profile for the roast is subtle but full-bodied with a moderate amount of smoke flavor.
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 nice Herb Risotto. Try this simple gravy recipe if you prefer a roast topped with some gravy.
If you are having a big barbecue, serve it with some Old No. 44 BBQ Sauce along with Smokehouse Potato Salad, Grilled Sweet Potatoes, and Garlicky Refrigerator Pickles.
The flavors in this pork dish pair well with whiskey and bourbon drinks. A few to try are this Classic Old Fashioned and Hot Apple Cider with Bourbon. For non-alcoholic beverages, make a pitcher of Homemade Lemonade.
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.
Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.
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