Easy Smoked Pork Loin

Smoked pork loin is the recipe I hand to anyone who just got their first smoker, because it is almost impossible to mess up and it feeds a crowd for next to nothing. The trick with a lean cut like this is simple: a good dry rub, low smoke, and pulling it at exactly 145 degrees Fahrenheit so it stays juicy instead of turning into a doorstop.

Why You’ll Love This Recipe

• Smoked pork loin is really hard to mess up! Just watch the internal temperature with a meat thermometer and pull it at 145 degrees Fahrenheit to make sure it’s juicy and not dry.
• This smoked pork loin recipe is so simple with minimal ingredients, prep and clean up. Just mix up the dry rub, rub the pork loin and put it on the smoker.
• It’s hands off! Some smoker recipes are labor intensive and you feel like you need to baby sit them, but for this pork loin you just place the pork on the smoker and let it cook. This gives you time to work on side dishes!

Key Ingredients

• Pork loin – 3-4 pounds is just perfect for this recipe.
• Dry rub – All you need is white and brown sugar, smoked paprika, kosher salt, garlic powder, chili powder, onion powder, celery salt, cumin, and ground black pepper. Everything you need is waiting in your pantry!

Find the full ingredient list with exact measurements in the recipe card below.

Pork Loin vs. Tenderloin

These two terms are often used interchangeably, but they are actually two very different cuts of meat and they cannot be substituted in a recipe. It is important to remember tenderloin is smaller than pork loin so they will cook at different rates.

First of all, each cut comes from two different parts of a hog. The loin comes from the back of the pig and the tenderloin actually comes from the muscle that runs along the back bone. Pork loin can be cut into smaller pieces of meat, which are called pork chops.

A pork loin is wider and flatter and can be a boneless or bone-in cut of meat. For this particular smoker recipe I use a boneless pork loin.

If you are looking for a tenderloin recipe, my favorites include Asian Pork Tenderloin and BBQ Tenderloin.

How To Smoke A Pork Loin

1. Trim fat cap. Leaving 1/4″ for moisture.
2. Combine and apply rub. In a small mixing bowl, mix up the dry rub. Apply the dry rub evenly to pork loin and allow it to sit at room temperature for 30 minutes.
3. Smoke. Place pork loin on preheated pellet grill fat side up. Insert the temperature probe if you are using a Bluetooth thermometer. Close pellet grill lid and cook at 225 degrees Fahrenheit until the internal temperature of pork loin is 145 degrees Fahrenheit.
4. Rest. Remove from pellet grill and allow to rest for 10 minutes before slicing against the grain with a sharp knife

For the complete directions and ingredient amounts, scroll down to the recipe card below.

Storage And Reheating

Fridge: Leftover pork loin will keep in an airtight container for up to 5 days.

Freezer: Wrap in plastic wrap and store in a freezer bag or slice and wrap individual pieces before storing. Allow to thaw in the fridge overnight before reheating.

You can easily pop leftovers in the microwave, covered to keep moisture in or add them to a covered frying pan with a little bit of water.

Serving Suggestions

For a complete dinner, pair these with Smoked Baked Potatoes, Grilled Corn Salsa and a veggie tray with Dill Dip. I also love to whip up a batch of Poor Man’s Burnt Ends to snack on before dinner is served.

This pork loin recipe makes a lot and that’s why it’s perfect for parties, but it’s great leftover, too. Pair it with a soft bun and some BBQ Sauce and you have lunches for the week. Personally, I like adding it to a wrap or salad.

Frequently Asked Questions

More Smoked Pork Recipes

• Mexican-inspired Smoked Pork Carnitas will be a hit in your household next taco Tuesday. Affordable and simple to prep, shredded pork will be on your regular rotation.
• A great beginner smoker recipe, delicious Pork Butt smokes overnight so it hardly needs any supervision. You only need three ingredients to achieve a delicious and versatile pulled pork dish.
• Your next family gathering is about to get tastier with moist, flavorful Honey-Glazed Ham on the menu. This double smoked dish doesn’t get any better.
• Finger lickin’ ribs are always welcome at my table and if my family has to choose a favorite flavor, it’s Honey Garlic Smoked Ribs. Sticky, savory and tender, the perfect dish!