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Smoked Pork Loin

All the eaters in my family go back for seconds when I make this Smoked Pork Loin. It’s a great choice for gatherings, cookouts, and potlucks, as it’s an affordable way to serve a hungry crowd. Leftovers are perfect for meal prep.

Sliced tender smoked pork loin garnished with fresh rosemary on a white plate.
This Smoked Pork Loin is what I make when I want something special without spending hours in the kitchen.

In This Article

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Amy’s Notes

This Smoked Pork Loin is tender, flavorful, and always a satisfying family dinner. Here’s what I absolutely love about this recipe:

  • Big Flavor, Low Effort: I mix up a quick dry rub, press it onto the pork, and let the smoker take it from there. The result is rich, savory, and smoky every time, a lot like my Smoked Pork Butt.
  • Juicy and Perfectly Cooked: Taking the pork off the smoker at 145°F and letting it rest locks in all the juices. It slices beautifully and stays moist, like these Grilled Pork Chops.
  • Affordably Feed a Crowd: Pork loin is budget-friendly and feeds a lot of people. Offer a variety of favorite BBQ sauces for people to choose from.
  • Impressive Without Being Fussy: It’s one of those dishes that feels special but doesn’t take much hands-on time, similar to my Tender Pork Ragu.
  • Customizable Wood Flavor: I like using hickory for a bold, smoky taste or apple wood when I want something a little sweeter. Either way, it turns out delicious.

Key Recipe Ingredients

  • Pork Loin – Pork loin is a much larger cut than tenderloin; be careful that you’re buying pork loin. It’s a lean, tender cut that’s perfect for smoking. Leave a thin layer of fat on top for moisture and flavor.
  • Brown Sugar – Adds a subtle sweetness that balances the spices and helps create a beautiful caramelized crust during smoking.
  • Garlic & Onion Powder – This classic duo builds savory depth and brings out the natural flavor of the pork.

Substitutions And Variations

Here are some of our favorite substitutions and variations:

  • Wood Chips: Hickory and apple wood are excellent choices, but cherry wood adds a subtle sweetness while mesquite gives a bolder, more intense smoky flavor.
  • Herb Variations: Rosemary adds an earthy note, but fresh thyme, sage, or a sprinkle of Italian seasoning can be used depending on what you have on hand.
  • Pork Cut Options: Pork loin is lean and mild, but pork tenderloin can be used for a smaller portion and faster cook time.

Easy Recipe Instructions

Pork loin with excess fat trimmed off to make smoked pork loin.
Smoked pork loin dry rub seasonings in a bowl, ready to be combined.
  • Trim off excess fat, but leave a thin layer of fat, as it’s important to seal tenderness.
  • Combine dry rub seasonings in a bowl.
Dry rub pressed onto pork loin from all sides.
Pork loin with dry rub being smoked. Meat thermometer inserted in it to check the temperature.
  1. Press dry rub on all sides of the pork loin.
  2. Insert thermometer and smoke until internal temperature reaches 145F.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Take a look at our best prep-ahead strategies for this recipe:

  • Season Ahead: You can trim and season the pork loin up to 24 hours in advance. After rubbing the spice mixture evenly over the pork, wrap it tightly and store it in the fridge.
  • Smoke and Store: The pork loin can be smoked ahead of time and stored in the fridge for up to 3 days. Let it cool completely, then wrap tightly in foil and refrigerate. When ready to serve, reheat gently in the oven at 300°F, covered, until warmed through.
  • Freeze for Later: Leftovers freeze well. Slice the pork, wrap in foil, and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat as needed for quick meals or sandwiches.
Overhead shot of sliced smoked pork loin on a chopping board.
This Smoked Pork Loin is what I serve when I want something that feels gourmet but is totally doable on a busy day.

What To Serve with Smoked Pork Loin

Starchy Sides

Summer Salads and Veggies

Rice

Frequently Asked Questions

What type of wood is best for smoking pork loin?

We recommend using hickory or apple wood. Hickory gives a bold, smoky flavor, while apple wood adds a slightly sweet and fruity note that pairs beautifully with pork.

Should I trim the pork loin before smoking?

Many pork loins come pre-trimmed, but if there’s a fat layer thicker than ¼ inch, it’s best to trim it down slightly. Leave a thin layer on top for moisture and flavor.

Do I need to wrap the pork loin during smoking?

No, you don’t need to wrap while it smokes. However, once the pork reaches 145°F and is removed from the smoker, it should be wrapped in foil and allowed to rest for 15 minutes to retain moisture.

Why cook with the fatty side up?

Placing the pork loin fatty side up allows the fat to slowly render as it cooks, helping to keep the meat moist and flavorful throughout the smoking process.

How long does the smoked pork loin recipe keep?

Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat gently to avoid drying out the meat.

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