My smoked pork loin recipe produces juicy, tender meat with a flavorful smoky crust. It’s simple to prepare, perfect for entertaining, and makes incredible leftovers for sandwiches the next day.
I’ve been slightly obsessed with my Traeger grill pellet smoker and have been using it for everything from ribs to brisket. My smoked pork loin has been a long time coming, and it’s become a family favorite on special occasions.
I was a little intimidated by smoking pork loin at first because it’s a leaner cut, but I shouldn’t have been. It’s surprisingly easy to make, and as long as you keep the temperature low and steady, you’re rewarded with juicy, tender meat every time.
It’s delicious served with simple sides, though my partner’s favorite way to enjoy it is to pile it onto a sandwich with mustard, pickles, and smoked cheese.
Table of Contents
Arman’s tips before starting
Make sure you’re using pork loin, not pork tenderloin. The two cuts are easy to confuse, but they cook very differently. Pork loin is larger and fattier, making it ideal for low-and-slow smoking.
Season it ahead of time. If I have the time, I’ll rub the pork loin with the spice mixture the night before. It gives the seasoning more time to penetrate the meat.
Score the fat cap. A few shallow cuts help the seasoning cling to the surface and allow some of the fat to render as it smokes. Just don’t cut so deeply that you reach the meat!
Use the right wood pellets. I almost always use apple or cherry wood when smoking pork loin. Their subtle sweetness complements the pork beautifully without overpowering it.
Use a meat thermometer. Pork loin can go from juicy to dry surprisingly quickly. I remove it from the smoker once the thickest part reaches 145°F, then let it rest before slicing.
Key Ingredients
- Pork loin (pork loin roast). I typically get my pork loin from my local butcher, but most grocery stores should stock this cut. Look for a uniform pink color in the meat and a firm, white fat covering.
- Olive oil. It helps the spice mix to stick to the meat. Although I have used olive oil, you can use any neutral oil for this recipe.
- Dark brown sugar. A little sugar goes a long way and helps create a beautifully caramelized crust. Opt for dark over light brown sugar.
- Spices. I use a simple mix of smoked paprika, onion powder, garlic powder, kosher salt, black pepper, and dried rosemary. It may look minimal, but this simple mix packs in so much flavor.
How to smoke a pork loin
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Season the pork: Brush the pork loin with olive oil, then rub it with the dry spice mix.
Step 2- Smoke the meat: Place the pork loin on the wire rack of a preheated smoker, away from the direct heat. Smoke for 2 ½ hours.
Step 3- Rest and serve. Once cooked, remove the pork from the heat, let it rest for 10 minutes, then slice and serve.
Pork loin smoking times
As a general guideline, a pork loin will take between 1 1/2 and 3 hours to smoke at 225°F (107°C), depending on its size.
- 2-3 pounds (900g-1.4kg): 1 1/2 -2 hours.
- 3-4 pounds (1.4-1.8 kg): 2 -2 1/2 hours.
- 4-5 pounds (1.8-2.3kg): 2 1/2 -3 hours.
- 5 pounds plus (2.3kg+): 3 hours and more.
Keep in mind that these are only estimates. Every smoker cooks a little differently, and the shape of the pork loin can affect the cooking time. I always rely on a meat thermometer and remove the pork once it reaches an internal temperature of 145°F (63°C).
Frequently asked questions
I always smoke pork loin with the fat cap facing up. As the fat slowly renders, it bastes the meat and helps keep the surface moist throughout the cook.
Yes, any smoker that can maintain a low temperature will work.
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Preheat your smoker to 225F with your favorite hardwood. I like using apple or cherry chips.
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Combine the dark brown sugar, salt, pepper, paprika, onion powder, garlic powder, and dried rosemary in a bowl.
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Brush the pork loin with olive oil. Season the pork on all sides with the prepared dry mix.
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Place the pork loin directly on the wire rack, away from the heat (not over the flames). Smoke the pork loin for 2 ½ hours, or until the internal temperature reaches 145°F.
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Allow the pork loin to rest for 10 minutes before slicing and serving.
TO FREEZE. It can be frozen for up to 6 months when stored in a vacuum-sealed freezer-safe bag.
TO REHEAT. Cover and heat it in the oven for a few minutes to serve warm. You can use cold slices to make salads and sandwiches.
Serving: 1servingCalories: 214kcalCarbohydrates: 1gProtein: 34gFat: 7gSodium: 171mgPotassium: 570mgFiber: 0.05gSugar: 1gVitamin A: 13IUVitamin C: 1mgCalcium: 9mgIron: 1mgNET CARBS: 1g
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Originally published August 2023, updated and republished June 2026
