Smoked Pork Loin (how to smoke pork loin) is an easy, simple recipe that comes out tender, flavorful and juicy! We are sharing all of our tips and tricks with you! Serve with some Smoked Corn on the Cob and Smoked Green Beans for a delicious dinner!

BEST Smoked Pork Loin (Traeger Pork Loin Recipe)

We LOVE our smoked pork tenderloin recipe so you know we had to get this pork LOIN recipe up on the site as well!! Summer is all about the smoking recipes and grilling recipes over here (these smoked pork chops are amazing too) at The Wooden Skillet and this Traeger pork loin recipe is on constant rotation. Easy to prepare and we have a fun dry rub recipe option for you to try out (or use a store-bought rub) and tons of fun side dishes to go with it (See: Smoked Broccoli and Smoked Mashed Potatoes). Excited for you to try this one!

Traeger Pork Loin: We tested this recipe using our favorite Traeger grill/pellet smoker and it turned out amazing every time! Of course, it translates well to other smokers as well!

Why This Recipe Works

• Flavor: I love making smoked recipes because of that smokey flavor – it is always so good!
• Not Over-Cooked: here are making sure we are NOT over-cooking our pork loin! That is one of the keys to ensuring our pork loin is not dry.
• Low and Slow: we keep our smoker temp at 225 degrees F. to make sure we are getting the ultimate smokiness!

What You Will Need

• pork loin: most grocery stores offer a pork loin option – just ask your deli our look by where you normally find the pork tenderloin.
• kosher salt and black pepper: always have to make sure it is seasoned properly!
• dry rub/spice rub: I love the smoked pork tenderloin dry rub and we include it in the recipe card! It is SO good!
• marinade: if you want to try something different, you can always marinate your pork loin too!

Do You Smoke Pork Loin Fat Side Up

If your pork loin has a side with fat on it I would definitely recommend smoke fat side up. As the pork loin cooked the fat will render and help keep the pork loin juicy.

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.

How Do You Keep a Smoked Pork Loin From Drying Out

1. 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.
2. Fat side up: If your pork loin comes with fat on it, cook that side up so the fat can render during cooking and baste the meat naturally.
3. Don’t Overcook: This is SO important, especially with a pork loin which isn’t naturally very fatty. In fact, a lot of pork loins come without any fat to speak of. When fat is cooked, it renders and essentially bastes the meat automatically. For pork loin, it doesn’t get basted naturally because of this lack of fat. So, watching the internal temp closely and taking it off the heat when it is a few degrees below 145 (Which is 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 or so. Then, after it rests, it reaches fully cooked.
4. Let rest: this part is so important. The internal temp continues to rise during this time AND the juices redistribute after cooking.

How do I Know When Pork Loin is Done

Pork Loin is done when it reaches an internal temperature of 145 degrees F. Use an internal meat thermometer or probe to keep track of the temp!

What is the Difference Between Pork Loin and Pork Tenderloin

The pork loin is the piece of meat that runs along both sides the backbone and is bigger and looks more like a roast. Pork tenderloin is the muscle that runs underneath the backbone of a pig. Here is a great article about the difference between the two and here is a nice visual of the different cuts of pork!

Pork Loin Side Dishes

• Smoked Asparagus
• Smoked Potatoes
• Smoked Green Beans
• Smoked Broccoli
• Smoked Potatoes
• Smoked Corn on the Cob

How to Smoke Pork Loin

Pat your pork loin dry with a clean paper towel.

Season with salt and pepper OR you can use the dry rub (found in the recipe card).

Alternatively, you can use this Pork Loin Marinade if you want!

Place the pork loin on the smoker and let cook until it reaches an internal temperature of 145 degrees F.

Remove from the smoker and let rest before cutting into slices with a sharp knife.

Should You Let Pork Loin Rest

Yes! Don’t forget to let your pork loin rest after cooking so the juices can redistribute evenly – this will help your pork loin stay juicy.

Can Pork Be a Little Pink

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.

Recipe FAQ

• Marinade: if you want to use a fun marinade, I would recommend this one! Simply marinate for at least a half hour before smoking per recipe directions.
• Smoking Time: there are so many variables that go into how long it will ultimately take to smoke any type of meat, not just pork loin. Cooking time can be dependent upon humidity, wind, temperature and whether you have any hot spots in your smoker. The best way to know when your meat is done is to use an internal meat thermometer or probe. 
• Searing Option: if you want a more charred outside on your pork loin feel free to take it off around 140 degrees F. and then sear on all sides quickly on a gas grill.  Then let rest.
• Temp Stalling: sometimes when you are smoking meat your internal temperature is gradually increasing nicely… then it stalls out for what seems like forever towards the end – if you are in a crunch-time mode and need to get dinner on the table then feel free to turn up the heat, especially if you need to get past that stall point, just be sure to not over-cook your meat and go past 145 degrees F. (internal temp). 
• 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! 

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