Smoked Pork Loin Recipe – Immaculate Bites

Smoking Pork Loin vs. Tenderloin

Surprisingly, loin and tenderloin are not the same cut and don’t cook the same way. The loin comes from along the upper side of the rib cage and is much larger.

The tenderloin is a slightly less-used muscle that runs along the pig’s spine. It’s milder, meaning the loin has more flavor. The loin is also cheaper. So, if you’ve never smoked meat before, the loin is the perfect beginner’s choice.

How to Smoke Pork Loin

Optional Brining

1. Trim the pork loin of excess fat. (Photo 1)
2. Brine – Put the salt, sugar, peppercorn, and garlic in a stockpot, then add the hot chicken stock. Stir until the salt and sugar dissolve. Add bay leaves, thyme, and orange slices. Stir it, then add two cups of ice water. (Photo 2)
3. Brine – Place the pork loin roast in the pot, ensuring it’s submerged. Cover the pot or container with a lid. Place it in the fridge so the pork loin can brine for 3-4 hours, depending on the size of the pork. Prolonged brining will make it too salty. (Photo 3)
4. Dry – Remove the pork from the brine, then rinse and dry with paper towels. Set aside on a cooling or cookie rack.

Smoking the Pork Loin

1. Rub – If you brined the pork loin, rub about a tablespoon of mustard to completely cover the pork loin (optional). If you didn’t brine it, sprinkle it generously with salt and pepper, then rub on the Dijon mustard.
2. Season – Generously sprinkle with pork seasoning, thyme, oregano, granulated garlic, granulated onion, and brown sugar. (You could replace these herbs with your fave seasoning blend. I have used several seasonings, and they all work well.) (Photo 4)
3. Preheat the smoker to 225℉/107°C, put the pork loin inside, and close it. Smoke for 2-3 hours; cook time depends on the size of the roast. The meat thermometer inserted in the thickest portion should reach an internal temperature of 145°F/63℃. This cut is quite lean, so it shouldn’t go over 150°F/66℃. (Photo 5)
4. Serve – Remove it from the smoker and let it stand for 10-15 minutes before slicing. Slice and serve with chimichurri or mango salsa. (Photo 6)

Which Smoker to Use

From pellet smokers to charcoal grills, pork tenderloins are excellent for most smokers. I usually use my Traeger Pellet Smoker to smoke meats, but your charcoal grill will work, too. Here are my top picks for smokers:

My Choice: Pellet Smoker

Pros

• Distinct Flavor – Although pellet smokers take longer, the smoke penetrates the meat much better. Yum!
• Flavored Wood Chips – Pellets use compressed and flavored wood chips to smoke meat in a closed chamber. So you can choose your preferred flavor of wood chips.
• Indirect Heat – An indirect heat source means it’s farther from the meat, cooking your meat more evenly and slower.

Cons

• Bulky – So, if you live in an apartment, this one isn’t ideal.

The distinctive smokey taste penetrates deeper because it takes longer to smoke the meat in a pellet smoker.

How to Use a Pellet Smoker

• Meat Placement – Simply place the meat on a rack inside the smoker. Your meat cooks evenly without burning on one side because the heat source is in a separate chamber.
• Add the Water Pan – A pan with half a cup of water in the smoking chamber prevents your pork loin from drying out.
• Trap the Heat – Closing the lid traps the flavorful smoke and heat.

This method also infuses the wood chip flavor into the meat. (Apple, peach, and cherry work well for pork, but feel free to mix and match.)

I get my woodchips from Traeger because their wood chips have good combustion and perfectly infuse the smoky flavor. Kingsford also makes excellent smoking woodchips.

Verdict – This is the absolute easiest way to smoke. The smoker automatically feeds the heater with pellets and fans the chamber. So you don’t need to get dirty; just check the meat occasionally! I love my Traeger pellet smoker because it’s so versatile.

Note: DON’T FLIP THE MEAT! You don’t have to flip pork loin with this smoker because the indirect heat cooks it evenly. That’s hassle-free cooking for you!

Charcoal Grill

Pros

• Compact Unit – It’s small and convenient. Yay!!!
• Environmentally-Friendly – You don’t need electricity, so you can enjoy your smoked pork loin even in the great outdoors. Enjoy smoking meat on your next camping trip!
• Low Cost – This option is more affordable and waaay easier to clean!

Cons

• Direct Heat – Although technically indirect, the heat source and meat are in the same chamber. This leads to slow-roasting rather than smoking, which can burn one side of the pork if you don’t turn it occasionally.

A simple, compact charcoal grill makes a fantastic smoker, especially if you don’t have much space in your backyard. I wouldn’t wear white because it’s a little messy.

Of course, a charcoal grill uses charcoal, which gives you low but direct heat. But you can also use flavored wood to infuse a smoky aroma into the bone!

How to Use Your Charcoal Grill as a Smoker

• Heat the Coals – Place the hot charcoal on the far side of your grill. Put wood chunks (not chips) next to the fire for extra smokiness. The chunks will smoke better than chips will.
• Keep it Moist – Add a pan with water on the grate next to the meat. Or occasionally mist the pork with water.
• Placement – Place the pork loin on the other side of the grill furthest from the coals.
• Maintain the Heat – Close the lid to start the smoking process. Maintain the internal temperature at around 225-250℉/107-120℃.

Verdict – I like this method because it’s convenient. You don’t need a bulky unit in your backyard. All you have to do is add your favorite wood along with the charcoal.

Electric Smoker

Pros

• No Direct Heat – We won’t have an open fire with this smoker. Just woodchips and heating rods.
• Automatic Thermometer – The built-in thermometer tells you the smoker’s internal temperature.

Cons

• Longer Smoking Time – The lower maximum temperature takes longer to cook meat.
• Electricity – You may have a higher electric bill with this smoker.
• Tastes Different – You may taste a slight difference without the authentic smoke from burning woodchips. Also, you may taste a subtle plastic flavor if you don’t preheat the smoker.

Electric smokers use wood chips to produce smoke via heating rods to produce the smoke. It also uses convection to cook the pork, giving it a different flavor. The parts resemble a bullet smoker, with the wood tray substituting the fire chamber.

How to Use an Electric Smoker

• Preheat the Smoker – Add the woodchips you like to the unit and pre-smoke it.
• Attach the Water Pan – As soon as it’s the right temperature, put the water pan inside the lowest part of the unit. This may lower the temperature inside the smoker, but it assures you of a moist pork loin later.
• Placement – Place your pork loin on the rack and close the lid or door.

NOTE: If you’re using your smoker for the first time, season your grill with cooking oil to remove manufacturing residue.

Verdict: Electric grills tend to cook at a lower temperature, which takes longer. However, I like this method because it’s easy to navigate!

Tips and Tricks

• Doneness. Unlike beef, pork should be cooked medium for perfect tenderness. Too rare, and it can harbor harmful bacteria. Too well done, and it feels like leather.
• Don’t wrap in foil. It may keep the juices, but it keeps the smoke out.
• Keep your pork moist. A dry rub gives extra flavor and makes a crust to keep it moist. I love my Creole seasoning for this.

How Long to Smoke Pork Loin

Patience is a virtue! Of course, how long it takes depends on its size. It usually takes 45-50 minutes per pound to smoke pork loin at 225℉/107℃. That translates to 2-3 hours for an average loin.

If you’re in a hurry, it will take about 30 minutes per pound at 275℉/135℃. So you could smoke an average pork loin in less than two hours.

Serving Suggestions

Almost anything goes deliciously with smoked pork loin. The lovely, meaty, smoky flavors go perfectly well with roast garlic mashed potatoes, a tossed salad, and green beans and bacon. A 7UP pound cake for dessert makes a delicious finish.

More Crowd-Pleasing Pork Recipes

This blog post was originally published in April 2022 and has been updated with additional tips, new photos, and a video