Smoked Pork Loin Roast – Simply Meat Smoking

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This smoked pork loin roast is seasoned to perfection with a blend of spices and slow-smoked for tender, juicy results. Infused with a rich, smoky flavor, it’s perfect for a crowd-pleasing main course or hearty leftovers.

The simple dry rub creates a beautiful bark while the low-and-slow cooking method ensures every slice is incredibly moist and flavorful. Whether you’re hosting a holiday dinner or just want an impressive weekend meal, this recipe delivers restaurant-quality results with minimal effort.

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Easy Smoked Pork Loin Roast

My easy smoked pork loin roast is perfectly seasoned and then smoked to tender and juicy perfection. It’s ideal for holidays, gatherings, or anytime you want a hands-off roast that delivers incredible flavor.

Pork loin is one of my favorite cuts to smoke because it’s affordable, delicious, and nearly foolproof. The meat takes on smoke beautifully while staying incredibly moist throughout the cooking process. It’s become my go-to recipe when I want impressive results without spending all day in the kitchen.

What You’ll Need to Cook

For the Pork Loin:

• 4 lb boneless pork loin roast
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder

For the Spritz:

• 1/2 cup apple juice – Adds moisture and subtle sweetness while helping maintain the meat’s natural juices during smoking.
• 2 tbsp apple cider vinegar – Provides acidity that helps tenderize the meat while adding tangy complexity.
• 1 tbsp butter – Creates richness and helps the spritz adhere to the meat surface.

Ingredient Substitutes

Dijon Mustard → Yellow Mustard: Use 2 tsp instead of 1 tbsp for a milder flavor. The glaze will be less complex but still effective.

How to Smoke Pork Loin Roast

Step 1: Prepare Your Pork Loin

Start by removing the pork loin from the refrigerator 30 minutes before cooking to bring it closer to room temperature. This ensures more even cooking throughout. Trim any excess fat, leaving about 1/4 inch of the fat cap intact. This thin layer will render during cooking, basting the meat naturally while preventing it from drying out.

Pat the entire roast completely dry with paper towels, as excess moisture will prevent proper seasoning, adhesion, and bark formation. Brush the entire surface with olive oil, ensuring an even coating on all sides. This oil layer acts as a binder for your rub, helping to create a beautiful, flavorful crust during the smoking process.

Step 2: Apply the Dry Rub

Combine all dry rub ingredients in a bowl and mix thoroughly until well distributed. The brown sugar should be evenly incorporated without any lumps. Apply the rub generously to all surfaces of the pork loin, massaging it into the meat with your hands to ensure complete coverage.

Pay special attention to the ends and any crevices where seasoning might not adhere naturally. The rub should form a nice coating that will eventually become the flavorful bark. Allow the seasoned roast to rest at room temperature for 30 minutes, which helps the seasonings penetrate the meat while bringing it closer to cooking temperature.

Step 3: Prepare Your Smoker

Set your smoker to 225°F and add your chosen wood chips. Apple or cherry wood work exceptionally well with pork loin, providing a mild, fruity smoke that complements rather than overpowers the meat. Allow the smoker to preheat thoroughly and maintain a steady temperature before adding the meat.

Ensure your smoker is producing clean, thin smoke rather than thick, white smoke, which can create bitter flavors. The ideal smoke should be barely visible and have a sweet, pleasant aroma. Place a water pan in the smoker if your model doesn’t have built-in moisture control, as this helps maintain consistent humidity levels.

Step 4: Smoke

Place the seasoned pork loin directly on the smoking grates, fat side up if there’s a distinct fat cap. Insert a reliable meat thermometer into the thickest part of the roast, avoiding any fat pockets. This allows you to monitor the internal temperature without repeatedly opening the smoker.

Smoke the pork loin for approximately 2.5 to 3 hours, maintaining that steady 225°F temperature. Avoid opening the smoker door frequently, as this causes temperature fluctuations and extends cooking time. The meat is ready when it reaches an internal temperature of 145°F, which ensures it’s safe to eat while remaining juicy and tender.

Step 5: Prepare and Apply the Spritz

After the first hour of cooking, prepare your spritz by combining apple juice, apple cider vinegar, and butter in a spray bottle. Shake well to combine, and warm slightly if the butter solidifies.

Spritz the pork loin every hour during the smoking process to maintain moisture and prevent the exterior from drying out. The spritz adds flavor while helping create a more tender bark. Don’t over-spritz, as this can wash away the rub and extend cooking time.

Step 6: Rest and Slice

Once the internal temperature reaches 145°F, remove the pork loin from the smoker and tent it loosely with aluminum foil. Allow it to rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.

Slice the pork loin against the grain into 1/2-inch thick portions using a sharp carving knife. The grain in pork loin typically runs lengthwise, so cut the roast perpendicular to its length. Serve immediately while still warm for the best texture and flavor experience.

How To Store Leftovers and Reheat

Allow leftover pork loin to cool completely before refrigerating within 2 hours. Store in airtight containers or wrap tightly in plastic wrap, then aluminum foil.

Properly stored smoked pork loin will keep in the refrigerator for up to 4 days. For longer storage, wrap individual portions in freezer-safe packaging and freeze for up to 3 months.

To reheat, place slices in a baking dish with a tablespoon of apple juice. Cover with foil and heat in a 325°F oven for 10-15 minutes until warmed through. Avoid microwaving when possible to prevent tough, dry meat.

My Favorite Wood Chips

Apple wood provides mild, sweet smoke that complements pork perfectly without overpowering its natural flavors. It creates a beautiful golden color and burns clean throughout the cooking process.

Cherry wood offers slightly more intense fruit flavor with a gorgeous reddish tint. Hickory wood delivers stronger, traditional barbecue flavor but should be used sparingly with pork loin. It can become overwhelming with longer cooking times, but it produces excellent bark formation.

For best results with pork loin, I recommend apple wood as your primary choice. It’s forgiving, produces consistent results, and allows the pork’s natural taste to shine through.

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More Sides for Pork Loin Roast 🍖

Balance the rich flavor of pork loin roast with these perfect sides:

👉 Looking for more side ideas? Check out Classic Texas BBQ Side Dishes for even more inspiration!

Smoke On!

Charlie

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