When it comes to smoked recipes, the most popular would be smoked ribs. However, smoked pork loin is a showstopper of a dish, perfect for any occasion that calls for something a little special. Unlike its tougher counterpart, the pork shoulder, the loin is a leaner cut that, when smoked correctly, yields a tender, flavorful, and juicy piece of meat.

The key to a great smoked pork loin lies in the preparation, the choice of wood, and the patience to let low and slow cooking do its magic. Ready to get started? Let’s turn up the heat and get smoking!

Smoke pork loin or pork tenderloin?

Pork loin and pork tenderloin are two distinct cuts of meat from the pig. The pork loin comes from the pig’s back, running from the shoulder to the rear. It is a large, lean, and tender cut. The pork tenderloin is a long, narrow muscle located beneath the backbone. It is one of the most tender cuts of pork.

When using the smoking method for cooking, pork loin is generally recommended over pork tenderloin. Pork loin, being thicker and often having a layer of fat, is better suited for the low and slow smoking process. This cut retains its juiciness and flavor well when smoked. Pork tenderloin, on the other hand, is leaner and more delicate, which makes it prone to drying out if smoked for long periods. Therefore, pork loin is the preferred choice for achieving optimal flavor and texture through smoking.

Pork loin vs. pork tenderloin

How to smoke a pork loin

Here’s a concise video guide to smoking a pork loin for a flavorful feast:

Step 1: Preheat a smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.

Step 2: Pat the pork loin roast dry with a paper towel. Remove excess fat with a knife.

Step 3: Prepare the dry rub for pork loin. First, you’ll get a bowl, and add salt, black pepper, garlic powder, onion powder, and paprika powder. Mix well.

Step 4: Use a brush to evenly apply yellow mustard on the surface of the pork tenderloin, and then sprinkle the rub powder evenly on both sides. Alternatively, you can use your favorite rub powder.

Step 5: Place the pork loin into your preheated smoker, then securely close the lid.

Step 6: To ensure the smoked pork loin reaches the ideal internal temp of 145℉/63℃, it’s recommended to use a wireless meat thermometer like Typhur Sync to monitor the internal temp of the pork loin. Which can notify you through the Typhur App when your meat is ready to be removed from the smoker.

Step 7: Using tongs, carefully remove the pork loin and place it on a heat resistant surface. Wrap it with foil and let it rest for 10-15 minutes to enhance juiciness. Slice against the grain and serve!

Best smoked pork loin internal temp

When smoking pork loin, it’s wise to remove it from the heat slightly before it reaches the ideal internal temperature of 145°F (63°C) due to carryover cooking, where the temperature continues to rise after being taken off the heat.

The Typhur Sync, a smart wireless meat thermometer, can be incredibly helpful here. It monitors the meat’s internal temperature in real time via the Typhur app and uses an algorithm to predict when to remove the meat based on the desired rest temperature, ensuring perfect results every time.

Smoked pork loin internal temp

FAQs about Smoked Pork Loin Recipe

How long does it take to smoke pork loin at 225°F?

Typically, it takes about 2 to 3 hours to smoke a pork loin at 225°F. However, the exact time can vary based on the size and thickness of the loin. The most important factor is the internal temperature, which should reach 145°F (63°C) for safe consumption, as recommended by the USDA.

How do you keep pork loin moist when smoking?

Keeping a pork loin moist while smoking is crucial for a delicious outcome, and the fat layer plays a significant role in this process.
When smoking pork loin, position it in the smoker with the fat side up. As the pork cooks, the fat will slowly render and drip down through the meat. This not only helps to keep the pork loin moist but also infuses it with additional flavor.

Should you wrap a pork loin when smoking?

When smoking pork loin, wrapping it in foil is generally not recommended because it can inhibit the meat’s ability to absorb the smoke’s flavor. Wrapping larger cuts in foil (a technique sometimes referred to as the “Texas crutch“) can help speed up cooking times and break down tough connective tissue, which isn’t necessary for pork loin due to its tender nature and shorter cooking time.
Therefore, to maximize the smoky flavor and ensure a deliciously smoked pork loin, keep it unwrapped in the smoker, allowing the smoke to circulate freely around the meat.

Smoked pork loin

Smoked Pork Loin Recipe

Indulge in the tantalizing taste of our succulent pork ribs, meticulously smoked to enhance their rich flavor. Perfectly complemented by your preferred BBQ sauce, these ribs offer a mouthwatering experience that will leave you craving more.
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Prep Time 30 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 2
Calories 1466 kcal

Equipment

  • Smoker
  • Tongs
  • Mixing Bowl
  • Brush
  • Chef Knife

Ingredients
  

For the pork loin

  • 5-6 pounds pork loin (boneless)
  • Yellow mustard as needed

Barbecue Rub

  • 36 g kosher salt
  • 40 g black pepper
  • 8 g garlic powder
  • 8 g onion powder
  • 20 g paprika powder

Instructions
 

  • Preheat the smoker
    Preheat a smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.
  • Prepare the dry rub
    Prepare a bowl, add salt, black pepper, garlic powder, onion powder, and paprika powder. Mix well.
  • Prepare the pork loin
    Pat the pork loin roast dry with a paper towel. Remove excess fat with a knife.
  • Marinated Pork Loin
    Use a brush to evenly apply yellow mustard on the surface of the pork tenderloin, and then sprinkle the rub powder evenly on both sides. Alternatively, you can use your favorite rub powder.
  • Monitor the internal temperature
    To ensure the pork loin reaches the ideal internal temp, it’s recommended to use an accurate wireless meat thermometer like Typhur Sync to monitor the internal temp of the pork loin. To begin the process, insert the thermometer probe into the center of the thickest portion of the meat, ensuring that the safety notch is fully inserted into the meat.
  • Then, simply set the target temperature to 145℉/63℃ by selecting Pork > Roast > Loin in the parameters list on the Typhur App. Press the start button on your phone. You will be promptly notified once your food is ready to be removed from the smoker.
  • Add the pork loin to the smoker
    Transfer the pork loin to your preheated smoker, then securely close the lid.
  • Remove Pork Loin from the Smoker
    Using tongs, carefully remove the pork loin and place it on a heat-resistant surface. Wrap it with foil and let it rest for at least 3 minutes. (The internal temperature will continue to rise affected by carryover cooking.)
  • Carefully remove the probe, Slice, and serve!

Nutrition PER SERVING

Calories: 1466kcalCarbohydrates: 24gProtein: 239gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 737mgSodium: 7582mgPotassium: 5039mgFiber: 10gSugar: 2gVitamin A: 5057IUVitamin C: 1mgCalcium: 202mgIron: 15mg

(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)