Award Winning Smoked Pork Loin Recipe

This Smoked Pork Loin Roast transforms a hunk of typically dry meat into a juicy, flavorful masterpiece by cooking it in a smoker. It only takes a few ingredients, minimal prep time, and the smoker will take care of the rest. This is the perfect meal to serve when you have friends or family over dinner.

There are so many different recipes you can cook on the smoker. Some of our favorites are The Best Smoked Burgers and The Best Smoked Salmon. Another of our favorite recipes that are so dang good on the smoker is this pork loin roast. Typically, pork dries out when it is cooked, and what you end up with is a dry, chewy piece of meat, but those days are gone!

When you put this pork loin roast on the smoker, something magical happens. The meat is juicy, tender, and so full of flavor. It turns pork into one of the best-tasting meats you can cook. Ready to get started? Let's get grilling!

Jump to:

• Ingredients
• How do you smoke a pork loin roast?
• Frequently Asked Questions (FAQs)
• Top Tips
• Side Dishes
• 📋 Recipe
• 💬 Comments

Ingredients

You only need a handful of ingredients to make this delicious smoked pork loin. I'm sure you have everything on hand in your pantry already!

• 4-5 pound pork loin roast
• 1 tablespoon olive oil
• Homemade pork spice rub (or use this spice rub if you don't want to make your own).

Pork loin roast spice rub:

• ½ teaspoon paprika (smoked paprika is the best if you have it)
• ⅛ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon raw sugar (or brown sugar)
• ½ teaspoon sea salt
• ⅛ teaspoon chili powder
• ⅛ teaspoon mustard powder

How do you smoke a pork loin roast?

This roast is so easy to make. But, most importantly, keep an eye on the temperature of the meat. We use this thermometer meat probe to keep a close watch on the temperature of the meat on our smoker to ensure that it is cooked to the proper temperature. If the roast sits on the smoker too long, the meat will dry out, and nobody wants that. Alternatively, no one wants undercooked meat either.

• Preheat the smoker. My smoker, which I love, is this Pit Boss 8-in-1 grill and smoker. Set the temperature to 225 degrees F. Make sure you have topped it up with wood pellets of your choice. We like the Competition blend.
• Trim the pork. Very carefully, cut off the layer of fat on the roast. Next, score the pork in a diagonal pattern about ¼-inch deep across the top where you just cut the fat off. This helps get the seasoning down into the meat as this is very thick meat.
• Season. Mix the ingredients for the spice rub (paprika, garlic powder, onion powder, black pepper, raw sugar, sea salt, chili powder, and mustard powder) in a small bowl. Apply olive oil to the roast and rub it in evenly. Sprinkle the spice rub over the roast and ensure it covers all the roast, top, bottom, and sides. Use your fingers to push the rub into the meat.

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  Firstly, remove the layer of fat.

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  Secondly, score the meat.

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  Next, add olive oil and spice rub.

• Smoke. Place the pork loin roast directly on the preheated grill and put your thermometer probe in. Close the lid and smoke until the internal temperature of the roast is 145 degrees F.
• Rest and slice. Remove the pork loin roast from the grill and place it on a plate. Cover it with foil and let it rest for 10-15 minutes. Slice the roast against the grain and serve to your hungry guests, along with your favorite side dishes.

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  Next, place roast directy on grill

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  Place meat probes in meat

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  Cook until 145 degrees F

Frequently Asked Questions (FAQs)

How long do you smoke a pork loin roast per pound?

It takes about a ½ hour per pound to cook a pork loin roast to a temperature of 145 degrees F. So, a 5-pound roast takes about 2-½ hours to cook on the smoker. Keep in mind that all smokers cook differently, so use a meat probe to ensure that it is cooked properly.

Is pork loin and pork tenderloin the same thing?

Nope, they are 2 very different cuts of meat. Pork tenderloin is a boneless cut of long and narrow meat and comes from the muscle that runs along the backbone. A pork loin is wider and flatter and is cut from the animal's back.

Can you substitute pork loin and pork tenderloin in a recipe.

I would not advise it. Pork tenderloin should be cooked at a high heat rather quickly, and pork loin should be cooked at a low heat to be tender. Both are excellent cooked in a smoker, though.

How do you reheat smoked pork loin so it doesn't dry out?

Preheat your oven to 325 degrees F. Add 1 cup of chicken broth. Lightly brush the pork loin with olive oil, cover with foil, and heat for 25 minutes, or until heated to a temperature of 135 degrees F.

Why is the meat pink on the outside? Is it cooked?

Yes, as long as the internal temperature is 145 degrees F. The pink on the outside is called a smoke ring. A smoke ring is a region of pink-colored meat in the outermost 8-10 millimeters of smoked meat.

Top Tips

• Make sure you cut off the layer of fat on the pork. This cut of meat is so thick we want to get the seasoning down into the meat. That's why it is important to score the meat before you smoke it.
• Check and make sure your wood pellets are all topped up. Check periodically through the cooking process to ensure you don't run out and top up if necessary.
• Most importantly, and I know I keep saying this but use a temperature probe for your meat. The temperature probe beeps when the meat reaches the appropriate temperature. It is not advisable to keep opening up the smoker's lid to check the meat, so invest in a good meat probe.

Side Dishes

Some of our favorite side dishes to eat with this pork loin roast are:

If you make this smoked pork loin recipe, I would love to know how you liked it! You can find me on Instagram, Facebook, and Pinterest. Please tag me in your photos at #windingcreek_ranch. I would love to see your pictures!

📋 Recipe

The Best Smoked Pork Loin

This Smoked Pork Loin Roast transforms pork from a hunk of typically dry meat to a juicy, flavorful masterpiece. This is the perfect meal to serve when you have a group of friends over for a barbecue on a summer day. It only takes a few ingredients, minimal prep time, and the smoker will take care of the rest.

Prep Time 10 mins

Cook Time 2 hrs 30 mins

Total Time 2 hrs 40 mins

Course Main Course

Cuisine American

Servings 12 guests

Calories 329 kcal

• 4-5 pound pork loin roast
• 1 tablespoon olive oil
• 3 teaspoon homemade spice rub below or your favorite spice rub

Homemade Spice Rub

• ½ teaspoon paprika smoked paprika is best if you have it
• ⅛ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon raw sugar or brown sugar
• ½ teaspoon sea salt
• ½ teaspoon chili powder
• ⅛ teaspoon mustard powder

• Preheat your smoker to 225 degrees F. Add or top up your wood pellets.

• Very carefully, with a sharp knife, cut off the layer of fat on the roast. Next, score the pork in a diagonal pattern about ¼-inch deep all across the top where you just cut the fat off. This helps get the seasoning down into the meat as this is very thick meat

• In a small bowl, mix together the ingredients for the spice rub (paprika, garlic powder, onion powder, black pepper, raw sugar, sea salt, chili powder, and mustard powder).

• Apply olive oil to the roast and rub it evenly over it. Sprinkle the spice rub over the roast and ensure it covers all parts of the roast, top, bottom, and sides. Use your fingers to push the rub into the meat.

• Place the pork loin roast directly on the preheated grill and put your thermometer probe in. Close the lid and smoke until the internal temperature of the roast is 145 degrees F. This will take approximately 2.5 hours.

• Remove the pork loin roast from the grill and place it on a plate. Cover it with foil and let it rest for 10-15 minutes. Slice the roast against the grain and serve to your dinner guests. Enjoy with your favorite side dishes.

Nutritional information is approximate and is meant as a guideline only.

Storage:Store leftovers in an airtight container.  It will keep in the fridge for up to 4 days, and in the freezer for up to 3 months.

I like to slice leftover pork loin into thin slivers of meat and freeze it.  The next time I want to make a stir fry, I just grab the pork out of the freezer for a super quick meal!

Calories: 329 kcal Carbohydrates: 0.6 g Protein: 43.3 g Fat: 15.8 g Saturated Fat: 5.5 g Cholesterol: 122 mg Sodium: 167 mg Potassium: 650 mg Fiber: 0.1 g Sugar: 0.3 g Calcium: 29 mg Iron: 2 mg

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Award Winning Smoked Pork Loin Recipe

Source: https://www.windingcreekranch.org/how-to-make-the-perfect-smoked-pork-loin-roast/

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