Smoked pork loin lovers get in here! One of my favorite cheat day meals is a juicy and flavorful smoked pork loin that leaves me craving for more. This recipe will guide you through how to make the best smoked pork lion together with amazing tips and tricks to make the smoking process way better. So are you ready?

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Reasons to love this recipe

• Its super tasty and flavoruful
• Smoked pork loin is a great meal for hosting guests
• This recipe is super easy to make and follow along
• You will only need a couple of ingredients
• Did I say its super tasty?

What is pork loin?

Pork loin is a cut of meat from the back of a pig (hence the pork in the name) that is lean and mildly flavored.

Is pork Loin a good cut of meat? Yes! It is super juicy and tender and absorbs flavors really well.

What’s the Difference Between Pork Loin and Pork Tenderloin?

Pork loin and pork tenderloin even though sound similar are two different cuts of meat cut from different parts of the pig.

Pork tenderloin is a smaller cut compared to the pork loin and has a stronger pork taste and cooks best over high heat.

Pork loin on the other hand is a larger cut of meat and is cooked best over longer periods of time and by grilling also.

The Best Smoke Pork Loin Rub

This smoked pork loin is simply not going to cut it without a sweet and tasty rub to marinate it. You can either choose to purchase a rub or make one yourself. Either one will do but you can not forgo this step. There are various pork loin seasoning recipe you can try or just purchase on depending on your preference.

What you will need

•  Meater Plus Bluetooth Thermometer – we don’t want to serve our pork loin raw. This thermometer will help you track the internal temperature of the meat

Ingredients

• 4-5 pounds Pork Loin roast
• 2 tablespoons of oil
• 4 tablespoons of marinate rub

How to make Smoked Pork Loin

1. Fire up your smoker to a toasty 225 degrees Fahrenheit. It’s like giving your smoker a warm, comforting hug.
2. Grab your pork loin like it’s your favorite towel, and give it a good pat-down. If you see any fat strutting its stuff with a thickness over 1/4 inch, show it who’s boss. Use a knife so sharp it could challenge a ninja, and create a stylish crisscross pattern about 1/4 inch deep in the fatty cap.
3. Now, get a little saucy with that pork loin. Drizzle it from all angles with olive oil. Get your hands in there and give it a good rub-down until it’s as evenly coated. Then, sprinkle on the marinate rub on the meat.
4. Place your porky masterpiece right on the grill grates of your smoker. Close the lid, and let the magic happen for 2 to 2 1/2 hours. It might take up to 3 hours, depending on how thick your meat is. Cook it until it reaches a toasty 145 degrees Fahrenheit inside.
5. Once your pork has had its smoky spa day, gracefully escort it from the smoker. Give it a foil tent to let it cool off and contemplate its newfound deliciousness for a cozy 10-15 minutes. Then, perform the grand finale: slice against the grain like a culinary maestro and serve up a plate of pure porky perfection!
6. Enjoy

Extra tips for the best smoked pork loin

Here are some extra tips to make the best smoked pork loin:

• Brine for Flavor: Consider brining the pork loin before smoking. A simple brine of water, salt, sugar, and your choice of aromatics (such as garlic, herbs, and spices) can infuse the meat with extra flavor and keep it moist during smoking.
• Fruit Wood Smokiness: Experiment with different types of fruitwood for smoking, like apple or cherry wood. These woods can impart a sweet and fruity aroma to the pork loin, adding a unique twist to the flavor.
• Herb-Infused Olive Oil: Instead of plain olive oil, make a herb-infused olive oil by steeping it with fresh herbs like rosemary, thyme, or sage. Use this oil to coat the pork loin for an extra layer of aromatic goodness.
• Sweet and Savory Rub: Create a balanced rub by combining sweet and savory elements. Mix brown sugar, paprika, garlic powder, cumin, and a touch of cinnamon for a unique flavor profile that combines smokiness with hints of sweetness.
• Reverse Sear: Try the reverse sear method. Smoke the pork loin at a lower temperature until it’s almost done, then finish it over high heat on a grill or in a hot oven. This technique results in a perfect smoky crust on the outside while keeping the inside juicy.
• Fruit Glaze: Brush the pork loin with a fruit glaze during the final stages of smoking. A mixture of fruit preserves (apricot or peach work well), a splash of vinegar, and a pinch of red pepper flakes can add a delightful tangy sweetness.
• Mop Sauce: Use a mop sauce to keep the pork loin moist throughout the smoking process. Create a mixture of apple juice, cider vinegar, and your favorite seasonings. Baste the meat periodically for extra juiciness and flavor.
• Fruit Stuffed: Consider stuffing the pork loin with sliced fruits like apples or pears. As it smokes, the fruit releases its juices, infusing the meat with a fruity essence and keeping it tender.
• Sear Before Smoking: Sear the pork loin briefly on high heat before placing it in the smoker. This seals in the juices and adds a layer of caramelization to the exterior, enhancing both flavor and appearance.
• Rest with Honey: After smoking, let the pork loin rest for a few minutes, then drizzle it with a touch of honey for a sweet, shiny glaze that’s sure to impress.
• Remember to keep an eye on the internal temperature and aim for 145 degrees Fahrenheit for safe and juicy smoked pork loin.

Also Check Out

• Smoked Salmon Candy

Print Recipe

Best Smoked pork loin

Author: balancedhealthymeals Recipe Keys: S smoked pork loin

Difficulty: Intermediate Prep Time 10 min Cook Time 2 hour Total Time 2 hrs 10 mins Best Season: Suitable throughout the year

Description

Smoke pork loin lovers get in here! One of my favorite cheat day meals is a juicy and flavorful smoked pork loin that leaves me craving for more. This recipe will guide you through how to make the best smoked pork lion together with amazing tips and tricks to make the smoking process way better. So are you ready?

Ingredients

Servings

• 4-5 pounds pork loin roast
• 2 tablespoons olive oil
• 4 tablespoons marinate rub

Instructions

1. Fire up your smoker to a toasty 225 degrees Fahrenheit. It's like giving your smoker a warm, comforting hug.

2. Grab your pork loin like it's your favorite towel, and give it a good pat-down. If you see any fat strutting its stuff with a thickness over 1/4 inch, show it who's boss. Use a knife so sharp it could challenge a ninja, and create a stylish crisscross pattern about 1/4 inch deep in the fatty cap.

3. Now, get a little saucy with that pork loin. Drizzle it from all angles with olive oil. Get your hands in there and give it a good rub-down until it's as evenly coated. Then, sprinkle on the marinate rub on the meat.

4. Place your porky masterpiece right on the grill grates of your smoker. Close the lid, and let the magic happen for 2 to 2 1/2 hours. It might take up to 3 hours, depending on how thick your meat is. Cook it until it reaches a toasty 145 degrees Fahrenheit inside.

5. Once your pork has had its smoky spa day, gracefully escort it from the smoker. Give it a foil tent to let it cool off and contemplate its newfound deliciousness for a cozy 10-15 minutes. Then, perform the grand finale: slice against the grain like a culinary maestro and serve up a plate of pure porky perfection!

6. Enjoy

Keywords: smoked pork loin