Smoked Pork Loin
Smoked Pork Loin cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Smoked Pork Loin needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓4-5 pound pork loin roast
- ✓1 Tablespoon olive oil
- ✓2-3 Tablespoons sweet BBQ rub
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
Preheat. Set your smoker to 225 degrees F and allow to preheat.
- 2
Trim pork. Pat the pork loin roast dry with a paper towel. Trim any excess fat on the top that is over 1/4 inch thick. Use a really sharp knife to score through the fat cap - cut down about 1/4 of an inch in a diagonal pattern.
- 3
Season. Drizzle the pork loin on all sides with olive oil, and rub with your hands to ensure it's evenly coated. Sprinkle on all sides with sweet BBQ rub. You can be a bit aggressive with the sweet rub, so ensure it is nice and coated.
- 4
Smoke. Place the pork loin directly on the grill grates of your smoker. Close the lid and smoke for 2 to 2 1/2 hours. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Cook the pork until the internal temperature reaches 145 degrees F.
- 5
Rest. Remove the roast from the smoker. Tent with foil. Allow to rest for 10-15 minutes, then slice against the grain and serve.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Smoked Pork Loin
Serve Smoked Pork Loin with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Smoked Pork Loin ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 630 kcal
- Cholesterol: 286 mg
- Protein: 102 g
- Sodium: 222 mg
- Fat: 22 g
- Saturated Fat: 6 g