This smoked pork loin roast recipe is perfect for a barbecue on the beach or a cookout at home!
Want to make an award-winning smoked pork loin roast? We thought you would! If your pellet smoker is a Traeger or a MasterBuilt, the best way to make smoked pork loin is brined, dry-rubbed, and then low and slow!
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Experiment with different wood chips or pellets like applewood, cherry, hickory, or mesquite for a unique flavor that will have everyone coming back for more! Even a bacon-wrapped version of a smoked boneless pork loin will taste amazing!
Smoked Pork Loin Rub
Whether using a whole pork loin or a bone-in pork loin, this dry rub will add savory layers of flavor for a tender and juicy loin! It’s quick and easy to whip up and adds the perfect combination of spices to the pork.
We often double the dry rub recipe and keep half for next time!
PRO TIP: For a quick and easy rub, don’t hesitate to use ready-made taco, chili, or even Italian dressing mix. The combination of the rub and the pellets, wood chips, or charcoal if grilling will make any pork loin absolutely delicious!
How to Smoke a Pork Loin
Smoking a whole pork loin is super easy!
- Score the fat cap of the loin and rub the entire loin with spice rub.
- Place meat in the smoker with fat cap up and close lid.
- Once the pork loin is fully smoked, remove it from the smoker and wrap in foil while it rests.
We don’t brine the pork for this recipe but feel free to use your favorite brine.
How Long to Smoke a Pork Loin
Time per pound is an important calculation to ensure that the entire pork loin is cooked thoroughly but not overcooked.
- Always test the smoked pork loin internal temp. Insert a meat thermometer into the thickest part of the meat. For a bone-in pork loin, keep the thermometer away from the bone for an accurate reading.
- Cook to a temperature of 145° F. Once the smoked loin is removed from the smoker, it will continue to cook slightly while it rests.
Here is a brief guide for smoking times, but always refer to the user’s manual for your particular smoker.
- For a boneless pork loin: Smoke for about 2 ½ to 3 hours, adding new chips as necessary.
- For a whole pork loin: Smoke for about 3 to 3 ½ hours, adding new chips as necessary.
Perfect Sides for Smoked Pork
When it comes to finding the perfect sides for smoked pork loin, read on for a meal fit for royalty!
- It’s delicious alongside a serving of parmesan orzo with basil
- Add a crunchy and colorful red leaf salad with lemon vinaigrette or fresh and crisp vinaigrette caesar salad!
- A heaping plate of crumbly honey cornbread muffins works perfectly with smoked pork
- Who doesn’t love some slaw with their pork?
- How about a tart and sweet cranberry pear pie for dessert?
How to Store and Reheat
Smoked pork loin makes great leftovers! It’s terrific sliced super thin for a sandwich with lettuce and tomato. Or cut it up and make it into pork carnitas!
Keep it in the refrigerator in an airtight container or a zippered bag. Reheat in the microwave or on the stovetop in a saute pan with a little water, broth, or BBQ sauce.
Smoked Pork Loin
- 6.5 pounds pork loin
- ¼ cup paprika
- ¼ cup lemon pepper
- ¼ cup brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dry mustard
- 2 teaspoons oregano
- Preheat smoker to 250°F.
- Remove from fridge 30 min before smoking.
- Mix all dry rub ingredients together in a small bowl.
- Place meat on cutting board with fat cap up and score the top. Rub all surfaces with dry rub. Insert digital thermometer into pork loin.
- Place meat in smoker (fat cap up).
- Smoke with hickory wood or oak wood flavored with cognac. Insert wood chunks and add wood chunks every 30 minutes if necessary.
- Leave chamber open every 30 minutes for 3-5 minutes to increase smoke.
- Cook to pork loin to internal temperature of 145°F, about 2 ½ hours.
- Wrap in foil and rest for 15 minutes before serving.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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