What’s in This Smoked Pork Loin Recipe?
Tender, juicy pork loin is coated in a rich spice rub then smoked to perfection! This is the kind of easy recipe that I crave, especially in the Summer. My entire family loves this recipe, and it’s great to make in bulk and eat throughout the week.
Pork: You’ll need a 4-pound pork loin roast for this recipe. Oil: Olive oil helps the rub adhere to the pork. Sugar: Brown sugar adds sweetness and caramelization. Spices: Chili powder, smoked paprika, garlic powder, onion powder, ground mustard, salt, and pepper combine with the sugar to create a flavorful rub.
Variations on Pork Loin Roast in the Smoker
You can change the flavor of this smoked pork loin recipe by using a different seasoning blend, such as pork seasoning, Creole seasoning, blackened seasoning, Italian seasoning, or herbs de Provence. You can also wrap your roast in bacon to keep it ultra moist, juicy, and flavorful!
How to Store and Reheat
Store leftover smoked pork loin in an airtight container in the refrigerator for up to 3 days. Reheat in a baking pan with a layer of chicken or vegetable broth in a 325°F oven for 25-30 minutes, or until warmed through.
How to Freeze
Freeze pork loin whole, or cut into individual portions, in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this juicy, smokey pork loin with sautéed green beans or grilled veggies and creamy mashed potatoes. It’s a great recipe for summer barbecues, 4th of July cookouts, and other holidays too!
Notes from the Test Kitchen
Use a sweet, fruity wood like apple or cherry in your smoker for the best flavor.
How to Smoke Pork Loin Step by Step
Prep Your Grill/Smoker: Preheat your smoker or BBQ to 225°F. Add wood chips to the coals or fit your BBQ with a smoking box. In a small bowl, stir together ¼ cup of brown sugar, 1 tablespoon of chili powder, 1 tablespoon of smoked paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, 1 teaspoon of ground mustard, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Trim the Roast: Pat a 4-pound boneless pork loin roast dry. Trim off any excess fat down to ¼ inch. Season the Roast: Drizzle with olive oil and liberally season on all sides. Grill/Smoke the Roast: Place the roast on your grill and smoke for 60-90 minutes or until the pork reaches 145°F. Rest the Roast: Remove from the grill, tent with foil, and let rest for 10 minutes before serving.
More Pork Loin Recipes To Try
Stuffed Pork Loin Orange Cranberry Pork Loin Pork Roulade
