Summer is all about easy, laid-back recipes, and this smoked pork loin really fits the bill. It takes just a few minutes to prepare, then you’ll just sit back while it smokes to juicy perfection!
I’m always on the hunt for ways to cut down on my kitchen prep. Easy, simple recipes with minimal ingredients but maximum flavor always top my list when planning dinner, especially in the hot summer months.
Making smoked pork loin roast is definitely one of those go-to recipes. I don’t think I’ve ever made it the same way twice; I usually just use whatever spice combination we’re in the mood for (and what’s in my cupboard)! If I have some of this easy dry rub for ribs, I’ll use that up first (it’s SO good). And I almost always have some of this pork seasoning and rub on hand, which is absolutely delicious on smoked pork loin.
Other times I’ll just use a little olive oil, garlic, and a handful of chopped herbs. I’ve never found a flavor combination that we didn’t enjoy, so use your imagination and your palate to come up with something that you love! (And let us know if you do have a favorite – we’d love to hear about it!)
Pork Loin vs. Pork Tenderloin
Here’s the great thing about this recipe: you can use both pork loin or pork tenderloin interchangeably, despite them being different cuts!
Pork loin is a much larger cut, and is really just pork chops before they’ve been broken down into individual chops. Pork tenderloin is a long, thin cut that doesn’t have as much flavor as the loin, but it’s still delicious. We prefer pork loin but, since the cooking method is the same, feel free to go with a tenderloin if that’s your jam. I like to pay attention to sales at my local store and will sometimes pick up a couple of tenderloins that already have the flavoring added.
The only major difference when cooking these two pork cuts is the time involved. Tenderloin takes about an hour on the smoker, with the loin taking about 2-3 hours depending on its size. But the temperature to cook both – 225°F – remains the same.
Smoked Pork Loin Ingredients
If you use a rub you already have on hand, it will take about 10 minutes total to get your pork loin ready for the smoker! Making a rub will add just a few more minutes and might be worth it depending on what’s in your pantry. Here are the ingredients you’ll need to make a smoked pork loin:
- One pork loin, about 5 pounds
- Pork rub or seasoning mixture (scroll down for some of our favorites!)
- Olive oil
Smoking wood: The type wood chip used is entirely your choice and may vary based on the rub or seasoning used. Apple and cherry are popular choices for pork for their mild and sweet flavor. Mulberry would fit this profile as well. For a smoky flavor, choose hickory.
This selection will significantly impact the flavor of the burgers; therefore, it’s an important one. For a bacon-like smokiness, choose hickory. Use oak if you’re more fond of earthy, savory, woodsy smoke. Pecan wood is sweet and nutty. Lastly, mesquite suits those who appreciate the intensely rich wood-fired flavor.
How To Make Smoked Pork Loin
- Preheat your smoker! – Pork loin needs to cook “low and slow” at 225F, which shouldn’t take too long to get to temperature.
- Trim the fat – Before you add any seasoning, take a minute to trim off any excess fat. Some fat is a good thing as it helps to keep things moist while it’s smoking, but anything too thick can be removed.
- Score the fat cap – The “fat cap” on the top of the roast should then be “scored” by gently making a crisscross pattern, taking care not to cut into the meat if possible. This helps the fat to render and will help your seasoning to get down into the roast, without it simply sitting on the top.
- Season generously – Rub the loin with olive oil on all sides, then rub it again with the seasoning of your choice. Be liberal with your seasoning or use a little less, depending on the spice level of the rub.
- Smoke and serve! – Now just place the pork loin directly onto the grates of your smoker and insert a meat thermometer. A thermometer is crucial to the success of any larger cooked meat! Not only does it eliminate any guesswork, it will come out perfectly every time. Leave it on the smoker until the internal temperature hits 145F. This is the optimal temperature for fully cooked, juicy and tender pork.
While you’re waiting for the smoked pork loin to come to temp, you can make your side dishes (I can’t recommend these Honey-Chipotle Baked Beans enough!), set your table, or just relax with a good margarita.
Remove the pork loin from the smoker as soon as it hits 145F, then place it on a cutting board and tent it loosely with foil. Let it sit for about 15 minutes, then slice it up and serve!
Pork Loin Seasoning & Rub Ideas
In the pictures you’ll see I used seasoning but I have made this recipe with a variety of rubs and seasonings. Here are a few ideas and more.
- Jerk or Cajun seasoning
- Italian dressing or Italian herb blend
- Balsamic glaze
- Montreal steak seasoning
- Lemon, garlic, olive oil
- Rosemary, thyme, basil, salt
- Salt, pepper, paprika, rosemary
- Salt, black pepper, thyme, garlic powder
- Salt, black pepper, cayenne, red pepper flakes
- Apples, onions and thyme
- Worcestershire sauce, paprika, onion powder, garlic powder, rosemary, salt, pepper
- Dry rub with brown sugar, paprika, cayenne pepper, salt, pepper, olive oil
- Soy, honey, garlic, ginger, chili, rice wine vinegar, sesame oil, hoisin sauce
- Applesauce
- BBQ sauce
What To Serve With Smoked Pork Loin
Any summer side dish should work just fine with smoked pork loin. I tend to go for “lighter” sides that balance the smoky flavors of the pork, but really anything is fine! Here are a few suggestions:
- Salad or coleslaw
- Roasted or grilled potatoes, or a simple potato salad
- Stuffed Zucchini
- Grilled vegetables
- Smoked Corn on the Cob (I usually try to avoid two smoked recipes in one meal, but the subtle smokiness paired with the sweetness of corn is delicious!)
- Cornbread or biscuits
- Applesauce
Smoked Pork Loin
Summer is all about easy, laid-back recipes, and this smoked pork loin really fits the bill. It takes just a few minutes to prepare, then you’ll just sit back while it smokes to juicy perfection!
Ingredients
- 1 pork loin, about 5 pounds
- 1-2 tbsp olive oil
- 3-4 tbsp of your favorite spice rub
Instructions
- Preheat your smoker to 225°F.
- Trim away any excess fat from the pork loin. Score the fat on the top of the pork in a criss-cross pattern, taking care to avoid cutting into the meat itself.
- Rub the loin with olive oil on all sides, then rub it again with the seasoning of your choice. Be liberal with your seasoning or use a little less, depending on the spice level of the rub.
- Place the pork loin directly onto the grates of your smoker and insert a meat thermometer set to 145°F (if it’s a manual thermometer, just start checking it toward the end of cooking time, starting at 2 hours).
- Leave it on the smoker until the internal temperature hits 145°F. Place it on a cutting board and tent it loosely with foil, letting it sit for about 15 minutes.
- Slice the smoked pork loin against the grain and serve immediately.
Notes
For the smoker, you will also need: Apple, cherry, or mulberry wood for a sweet and mild flavor. Hickory for a smoky flavor or experiment with a wood chip of your choice.
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