This Smoked Pork Loin recipe is simple, juicy, and packed with flavor! I’ve thrown together a tasty, sweet and smokey dry spice rub coats the pork loin before throwing it on the grill or smoker. It’s an easy, hands-off recipe, perfect for weekend meals! As Summer approaches, I always can’t wait to make this simple and flavorful recipe.
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What’s in This Smoked Pork Loin Recipe?
Tender, juicy pork loin is coated in a rich spice rub then smoked to perfection! This is the kind of easy recipe that I crave, especially in the Summer. My entire family loves this recipe, and it’s great to make in bulk and eat throughout the week.
- Pork: You’ll need a 4-pound pork loin roast for this recipe.
- Oil: Olive oil helps the rub adhere to the pork.
- Sugar: Brown sugar adds sweetness and caramelization.
- Spices: Chili powder, smoked paprika, garlic powder, onion powder, ground mustard, salt, and pepper combine with the sugar to create a flavorful rub.
Variations on Pork Loin Roast in the Smoker
You can change the flavor of this smoked pork loin recipe by using a different seasoning blend, such as pork seasoning, Creole seasoning, blackened seasoning, Italian seasoning, or herbs de Provence. You can also wrap your roast in bacon to keep it ultra moist, juicy, and flavorful!
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How to Store and Reheat
Store leftover smoked pork loin in an airtight container in the refrigerator for up to 3 days. Reheat in a baking pan with a layer of chicken or vegetable broth in a 325°F oven for 25-30 minutes, or until warmed through.
How to Freeze
Freeze pork loin whole, or cut into individual portions, in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this juicy, smokey pork loin with sautéed green beans or grilled veggies and creamy mashed potatoes. It’s a great recipe for summer barbecues, 4th of July cookouts, and other holidays too!
Notes from the Test Kitchen
Use a sweet, fruity wood like apple or cherry in your smoker for the best flavor.
Smoked Pork Loin Recipe
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Ingredients
- 4 pound boneless pork loin roast
- Olive oil
For the Rub
- ¼ cup brown sugar
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Recommended Equipment
- Smoker OR
- Grill AND
Instructions
- Preheat your smoker or BBQ to 225°F. Add wood chips to the coals or fit your BBQ with a smoking box.
- In a small bowl, stir together all the rub ingredients.¼ cup brown sugar, 1 tablespoon chili powder, 1 tablespoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon ground mustard, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Pat the roast dry. Trim off any excess fat down to ¼ inch.4 pound boneless pork loin roast
- Drizzle with olive oil and liberally season on all sides.Olive oil
- Place the roast on your grill and smoke for 60-90 minutes or until the pork reaches 145°F.
- Remove from the grill, tent with foil, and let rest for 10 minutes before serving.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Look for a pork loin with an even pink color and firm, white fat.
- Use a sweet, fruity wood like apple or cherry for the best flavor.
- Smoke the roast fat-side-up to keep it moist.
- Let the roast rest for at least 10 minutes before slicing to lock in the juices.
- Slices against the grain for tender slices.
Nutrition Information
How to Smoke Pork Loin Step by Step
Prep Your Grill/Smoker: Preheat your smoker or BBQ to 225°F. Add wood chips to the coals or fit your BBQ with a smoking box. In a small bowl, stir together ¼ cup of brown sugar, 1 tablespoon of chili powder, 1 tablespoon of smoked paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, 1 teaspoon of ground mustard, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Trim the Roast: Pat a 4-pound boneless pork loin roast dry. Trim off any excess fat down to ¼ inch.
Season the Roast: Drizzle with olive oil and liberally season on all sides.
Grill/Smoke the Roast: Place the roast on your grill and smoke for 60-90 minutes or until the pork reaches 145°F.
Rest the Roast: Remove from the grill, tent with foil, and let rest for 10 minutes before serving.
It should take about 60-90 minutes to smoke a pork loin depending on the size of the roast. Properly cooked pork loin should be 145°F internally at the thickest point.
Pork is best smoked low and slow, so 225°F is the perfect temperature.
There’s no need to wrap a pork loin when smoking it.
To keep pork loin from drying out in the smoker, cook it low and slow, and place it fat-side-up. This will baste the meat in fat as it cooks.
No! Pork loin will eventually dry out and become tough if it is smoked for too long.
Yes, you can absolutely overcook a pork loin in a smoker. That is why it’s important to pay attention to the internal temperature and remove it from the smoker as soon as it reaches 145°F.
Pork loin becomes tough when it is overcooked. Check the loin often to avoid overcooking it.
While it is not necessary to sear pork loin, I always recommend searing after smoking. This helps to ensure that the loin isn’t overcooked.
Can you do this pork loin in the oven?
Sure! You can use our baked pork loin recipe (click here) as a guide!