BEST Smoked Pork Loin (Traeger Pork Loin Recipe)
We have been cooking on our Traeger smoker for years and after mastering our smoked pork tenderloin recipe, so you know we had to conquer the pork loin next! We rolled up our sleeves and started testing a pork loin with a dry rub and one with a marinade. Both are super easy to prepare and really bring the flavor and tenderness to the next level! Plus, we have tons of fun side dishes to go with it (See: Smoked Broccoli and Smoked Mashed Potatoes). A full dinner cooked on the smoker can’t be beat!
Looking for More Smoked Pork Recipes?
Then you definitely need to try our Smoked Pork Chops!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional informaiton.
- pork loin – it is a very lean cut of meat that can be found at your local grocery store or butcher shop.
- spice mixture – a homemade pork dry rub that is made in under 5 minutes, but feel free to just use salt and pepper or any other pork seasoning.
Pork Loin vs. Pork Tenderloin
The pork loin is the piece of meat that runs along both sides the backbone. It is bigger and looks more like a roast. Pork tenderloin is the muscle that runs underneath the backbone of a pig.
How To Smoke A Pork Loin
How Do You Keep a Smoked Pork Loin From Drying Out
- Low and Slow: We are letting the meat cook at a nice low temp to not only get it nice and smokey, but to ensure it doesn’t get too dry.
- Fat side up: If the pork loin comes with fat on it, cook that side up so the fat can render during cooking and baste the meat naturally.
- Don’t Overcook: This is SO important, especially with a pork loin which isn’t naturally very fatty. So, watching the internal temp closely and taking it off the heat when it is a few degrees below 145 (the temp at which is it fully cooked) is important, so that it can continue cooking as it rests. While it rests the internal temp will continue to rise as much as 5 degrees. So I usually take if off around 142 degrees F or so. Then, after it rests, it’s ready to eat.
- Let rest: this part is so important. The internal temp continues to rise during this time AND the juices redistribute after cooking.
What Should I Serve With A Smoked Pork Loin
There are a variety of different side dishes that would be great with this main dish! If you are looking to keep all of the cooking on the smoker, we recommend our Smoked Green Beans and Smoked Sweet Potatoes. And if you prefer a side that isn’t smoked, try our Acini di Pepe Salad or a Dill Pickle Potato Salad for something cool and fresh!
Recipe FAQs and Tips
- What is the best wood for smoking pork? Typically fruit wood chips, hickory wood chips, or mesquite wood chips have flavors that compliment the pork nicely.
- Should I trim off the fat before smoking? No, fat trimming is not needed. Pork loin is a pretty lean meat, so there typically isn’t much fat on them. Any fat is helpful for keeping your meat nice and juicy.
- Do you smoke pork loin with the fat side up? If your pork loin does have a side with fat on it, we recommend smoking it with the fat side up. As the pork loin cooks, the fat will render and help keep the pork loin juicy.
- Do you wrap a pork loin while smoking? No, no need to wrap the meat while it smokes. That would keep the wonderful smoky flavor out and we definitely don’t want that.
- How long to smoke a pork loin? It take approximately 2-3 hours to smoke a 1.5 – 2 pound pork loin at 225 degrees F. Of course, the ultimate amount of time will differ based upon a variety of variables such as humidity, wind, hot spots on your smoker, etc. The best way to keep track is to use a digital meat thermometer or probe.
- When is smoked pork loin done? When it reaches an internal temperature of 145 degrees F. Use an internal meat thermometer or probe to keep track of the temp!
- Can pork be a little pink on the inside? Yes, as long as it reaches an internal temp of 145 degrees F. (And thus fully cooked), pork is okay to eat even if it is still a little pink.
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Smoked Pork Loin Recipe (How to Smoke Pork Loin)
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dinner/Entree
- Method: Smoker
- Cuisine: American
Description
Follow our simple instructions on How to Smoke Pork Loin for a JUICY pork loin that includes a flavor-packed dry rub!
Ingredients
- 2 tablespoons paprika
- 2 tablespoons lemon pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1.5 – 2 lb pork loin
Instructions
- Prep + Season Pork: Pat pork loin dry with a clean paper towel. Put all of the spices in a small bowl; mix to combine. Rub the spice mixture all over the outside of the pork loin. If you have extra dry rub simply reserve for a later use. Let pork loin sit for at least 30 minutes or as long as overnight (wrap in plastic wrap and place in refrigerator).
- Prep: Preheat smoker to 225 degrees F.
- Smoke Pork Loin: Place pork loin on the smoker (directly on the grill grates) and close the smoker. Smoke for 1.5 – 3 hours (depending upon thickness) or until it reaches an internal temperature of 145 degrees F. Rotate the pork loin 3-4 times throughout the smoking process (use a digital meat thermometer or probe to carefully track the internal temp).
- Rest + Serve: Remove from smoker and let the meat rest 5-10 minutes. Slice against the grain, serve and enjoy! We love serving it with this Smoked Asparagus and Smoked Potatoes!
Notes
- Marinade: we have a delicious pork loin marinade, if you prefer that over a dry rub! Simply marinate for at least 30 minutes before smoking per recipe directions.
- Smoking Time: there are so many variables that go into how long it will take to smoke any type of meat, not just pork loin. Cook time can be dependent upon humidity, wind, temperature and whether you have any hot spots in your smoker. The best way to know when the meat is done is to use an internal meat thermometer or probe.
- Searing Option: if you want a more charred outside on the pork loin, feel free to take it off around 140 degrees F. and then sear all sides on a gas grill.
- Don’t Overcook: pork loin is a very lean meat, so you definitely do not want to overcook it. I actually like taking it off the smoker just a few degrees under 145 degrees F. and then let it come up the last few degrees while it rests. No one likes overcooked, dry pork!
- Wood Chips/Pellets: I would use a hickory, mesquite or apple wood chips.
Nutrition
- Serving Size: 4oz
- Calories: 110
- Sugar: 0.3 g
- Sodium: 513 mg
- Fat: 2.2 g
- Carbohydrates: 3.8 g
- Fiber: 1.4 g
- Protein: 18.5 g
- Cholesterol: 55.3 mg
ELH says
Turned out great!