With a simple rub, this smoked pork loin requires no marinating, is super juicy and perfect for a family or group of friends.
You can never have enough smoked recipes these days - from smoked meatloaf to smoked pulled turkey to smoked chicken breast.
It isn't just a pork butt or brisket these days. And the latest that you might have never thought about trying is a smoked pork loin.
Why This Recipe Works
- Simple - No need for injections, spritzing, or fancy tools in this recipe. Just prepare your rub and generously coat the pork with it. After that, let the smoker take care of the rest.
- Flavorful - The highlight of this smoked pork loin is the perfect combination of a juicy and tender cut, complemented by a touch of spice on the outer layer.
- Fail proof - Achieve the ideal doneness without dryness by using a thermometer to cook the pork to the right temperature.
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Ingredient Notes
- Pork loin - Choose a high-quality pork loin, preferably boneless, for a tender and flavorful result. 3-4 lbs is the ideal amount.
- Mustard - By adding the mustard on the pork, you help the spice rub adhere while also adding flavor.
- Sugar - Use sugar to bring a touch of sweetness that balances the spices. Opt for either light or dark brown sugar to incorporate the rich molasses flavor.
- Spices - The blend of spices contributes to a perfect level of heat that complements the sweetness from the sugar.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Create diagonal cuts about ¼ inch deep into the fat cap. Apply a coat of mustard to the pork before adding the spice rub.
Smoke the pork at 225°F until the internal temperature reaches 145°F, typically taking around 2-2 ½ hours.
FAQs
While they both contain the word pork in it, the tenderloin and loin are different.
• Cut of Meat - Pork tenderloin looks like a long roll and comes from the loin. Pork loin is much wider and longer and comes from the back of the pig.
• Size - Pork tenderloin is usually 1-2 lbs. Pork loin is around 3-5 lbs.
• Texture - The tenderloin gets its name for being one of the more tender cuts of pork. Loin is much tougher and needs to be cooked longer to get tender.
Yes. You want to trim any fat cap that is over ¼ inch thick. You will need a sharp knife to do this.
Due to the substantial thickness of this pork loin cut, penetrating flavoring and seasoning to the center can be challenging.
Scoring the meat allows the fat cap to render down during cooking, facilitating better seasoning penetration into the meat.
I like a mild and slightly sweet wood so something like apple, maple or cherry.
It will take about 2 ½ hours to a smoke a pork loin, but the time will very based of the thickness of the pork and how consistent of a temperature your smoker keeps. Remember to cook to temperature, not time.
I mention it below, but if you have a meat thermometer use it. Otherwise you'll have to slice into the pork and the pinker it is, the rarer it is. My go to is 145°F.
Cook Times
Just like beef, everyone likes pork at different temperatures. However for it to be safe to consume, USDA guidelines state that pork should reach an internal temperature of at least 145°F. But you don't want to overcook it either. Anywhere from 145°F to 160°F should work.
A digital meat thermometer is a wise investment and makes it much easier to know the temperature. However you need to keep in mind, once you remove the loin from the oven, the temperature will rise another 5°F or so. Removing the pork at the temperatures below will result in the below:
- 145°F – will rise to 150°F – slices will be somewhat pink and moist.
- 150°F – will rise to 155°F – slices will be a little pink and moist.
- 160°F – will rise to 165°F – slices will not be pink but still should be relatively moist.
Side Dish Options
The beauty of this smoked pork loin is it goes with pretty much everything. Some options include:
- Crispy roasted potatoes
- Scalloped sweet potatoes
- Smoked mac and cheese
- Potato latkes
- Apple fennel slaw
- Rosemary mashed potatoes
- Smoked sweet potatoes
- Roasted potatoes and broccoli
- Smoked asparagus
Equipment
The type of equipment you use can have a big impact on the flavor of the pork. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - My favorite as I love the simplicity and flavor.
- Charcoal grill - You can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - Whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- While some fat is desirable for flavor, trim any excessive fat to prevent flare-ups and ensure even cooking.
- Make diagonal cuts about ¼ inch deep on the fat cap. This aids in rendering down the fat and allows better seasoning penetration.
- Use apple wood for smoking. Apple and pork go together like peas and carrots.
- If you don't want to make your own spice rub, just use store-bought.
- Let the loin rest for 10 minutes before slicing which lets the juices stay inside.
- Slice the pork against the grain so it remains tender.
Other Pork Recipes
If you’ve tried this smoked pork loin recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Pork Loin
Ingredients
- 3-4 lb pork loin
- 1 tablespoon Dijon mustard
- 2 tablespoon light brown sugar
- ½ tablespoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper
Instructions
- Pat dry the pork. Cut about ¼ inch down the fat cap in a diagonal patter. Rub the mustard on the pork. Mix all of the spices in a bowl and then rub liberally over the pork.
- Preheat smoker to 225°F. Smoke pork until the internal temperature reaches 145°F, about 2-2 ½ hours.
- Remove from the smoker and tent with foil, allowing it to rest for about 10 minutes. Slice against the grain and serve.
Notes
- While some fat is desirable for flavor, trim any excessive fat to prevent flare-ups and ensure even cooking.
- Make diagonal cuts about ¼ inch deep on the fat cap. This aids in rendering down the fat and allows better seasoning penetration.
- Use apple wood for smoking. Apple and pork go together like peas and carrots.
- If you don't want to make your own spice rub, just use store-bought.
- Let the loin rest for 10 minutes before slicing which lets the juices stay inside.
- Slice the pork against the grain so it remains tender.
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