Easy Smoked Pork Loin

Ingredients

• 1.36–1.81 kg (3–4 lb)pork loin
• 15 ml (1 tablespoon)olive oil
• 22.5 ml (1 1/2 tablespoons)salt
• 22.5 ml (1 1/2 tablespoons)black pepper
• 15 ml (1 tablespoon)smoked paprika
• 15 ml (1 tablespoon)onion powder
• 7.5 ml (1/2 tablespoon)garlic powder
• 57 g (4 tablespoons), meltedsalted butter

Instructions

1. 1

   Preheat the smoker

   Preheat an outdoor pellet smoker to 107°C (225°F).

2. 2

   Oil and season

   Coat the pork loin all over with 15 ml (1 tablespoon) olive oil, then rub the spice mixture over every side.

3. 3

   Mix the rub

   Combine 22.5 ml (1 1/2 tablespoons) salt, 22.5 ml (1 1/2 tablespoons) black pepper, 15 ml (1 tablespoon) smoked paprika, 15 ml (1 tablespoon) onion powder and 7.5 ml (1/2 tablespoon) garlic powder in a small bowl.

4. 4

   Smoke the loin

   Set the loin in the smoker, close the lid and cook until its centre reaches 57°C (135°F). This should take about 90 minutes to 2 hours, depending on the loin's thickness; check with a meat thermometer or internal probe.

5. 5

   Wrap the pork

   Take the loin out of the smoker and place it on a large baking sheet. Loosely cover it with aluminium foil.

6. 6

   Raise the heat

   Increase the smoker temperature to 204°C (400°F) and melt 57 g (4 tablespoons) salted butter. Once the smoker has reached temperature, return the loin to it.

7. 7

   Baste and finish

   Brush the melted butter over the loin and cook until its internal temperature reaches 63°C (145°F), about 10 to 20 minutes.

8. 8

   Rest and slice

   Remove the pork from the smoker and leave it to rest for 5 to 10 minutes before slicing and serving.

What is smoked pork loin?

Pork loin is a lean, boneless cut from the back of the pig, and smoking gives it a gentle wood-fired flavour. Smoked pork is a familiar American barbecue-style centrepiece, often served in slices alongside hearty sides.

Here, a savoury seasoning rub builds flavour during a low-temperature smoke, while butter is brushed on during a brief hotter finish. That contrast helps create a glossy, well-seasoned exterior without turning the dish into a long barbecue project.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 51g protein, 2g carbs, 17g fat.

The pork loin supplies most of the protein, while the olive oil and butter account for much of the fat; the spice mix contributes only a small amount of carbohydrate. Pair a slice with vegetables and a modest serving of potatoes or another grain to make a balanced plate.

The cut and the seasoning

Pork loin: Choose a whole loin rather than pork tenderloin, which is a smaller, thinner cut and would cook much faster. A thicker loin takes longer to reach the first temperature target, so use its internal temperature rather than time alone.

Dry rub: Smoked paprika, onion powder and garlic powder add savoury depth, while black pepper and salt season the meat. Spread the mix evenly over all sides so each slice has a flavourful edge.

Why use two smoker temperatures?

Low heat: The first stage at 107°C (225°F) gives the loin time to take on smoke and cook gradually. The stated 90 minutes to 2 hours is a guide; thickness affects the timing.

Hot finish: Raising the smoker to 204°C (400°F) after the first stage speeds up the final cook and gives the butter-basted exterior a richer finish. Keep checking the centre so the loin does not overshoot its target.

Getting the temperature right

Probe placement: Insert a meat thermometer into the thickest part of the loin, avoiding contact with the baking sheet or any bone. The recipe calls for removing it at 63°C (145°F), then resting it before slicing.

Resting: Leave the finished loin alone for 5 to 10 minutes. This short pause makes it easier to slice neatly and gives the juices time to settle.

Making the butter finish work

Melted butter: Have the butter ready when the smoker is approaching 204°C (400°F), so you can baste once the loin goes back in. Brush it over the surface rather than pouring it all in one place.

Loose foil: The foil cover during the temperature change is specified as a loose wrap. Keep it loose rather than sealing it tightly around the pork.

Serving smoked pork loin

Slice the rested loin across the grain for tender, easy-to-eat pieces. A sharp knife helps keep the slices intact and shows off the seasoned outer layer.

Serve it with potatoes, grilled vegetables or a crisp salad. The pork is savoury and buttery, so fresh or lightly dressed sides make a useful contrast.

Recipe notes & tips

• Use a probe thermometer to monitor the centre of the thickest part of the loin.
• Keep the spice rub distributed over all sides, including the ends.
• Allow for the full 90 minutes to 2 hours at the low smoking temperature, but let the thermometer decide when to move on.
• Melt the butter while the smoker heats to its higher temperature.
• Rest the pork for the full 5 to 10 minutes before slicing.
• Cut across the grain for slices that are easier to chew.

Variations

• Add herbs: Mix finely chopped rosemary or thyme into the spice rub.
• Bring the heat: Add a little cayenne pepper to the rub for a warmer finish.
• Use a different wood: Choose a mild smoking pellet if you prefer a gentler smoke flavour.
• Try unsalted butter: Use unsalted butter and adjust the rub's salt to suit your taste.
• Add a tangy side: Serve with slaw or a vinegar-dressed salad for a bright contrast.

Common mistakes to avoid

• Using tenderloin: It is a different, smaller cut and will not follow the loin's cooking times; use pork loin as specified.
• Judging by time alone: Loin thickness changes how quickly it cooks, so check the internal temperature.
• Probing near the surface: A shallow reading can be misleading; place the thermometer in the thickest part.
• Skipping the rest: Slicing straight away can make serving messier; wait 5 to 10 minutes.
• Sealing the foil tightly: The method calls for a loose wrap, so avoid wrapping the loin snugly.

How to store

Refrigerate leftover pork in an airtight container once cooled, and use within 3 to 4 days. Reheat gently until hot throughout, taking care not to overcook the lean slices.

Frequently asked questions