Smoked Pork Loin

Ingredients

• 907 g–1.81 kg (2–4 lb)boneless pork loin roast, preferably centre-cut
• 15 ml (1 tbsp)neutral oil, such as rapeseed or avocado oil
• Per pound of pork (see note; amount not specified)kosher salt
• 60 ml (¼ cup)sweet dry rub

Instructions

1. 1

   Trim the pork

   Trim away excess fat and remove the silver skin membrane. If the loin has a fat cap, you can leave it in place and score it in a 0.6 cm crosshatch pattern with a sharp knife.

2. 2

   Season and brine

   Coat the loin all over with oil, then season generously with salt and the dry rub. If possible, refrigerate it uncovered for 1–2 days to dry brine.

3. 3

   Prepare the meat

   Take the pork out of the fridge 30 minutes before cooking and insert a remote probe thermometer into the thickest part.

4. 4

   Set up smoker

   Prepare the smoker for indirect cooking at 107°C (225°F), adding apple wood chunks or chips for smoke flavour. Other wood options are mentioned in the recipe note.

5. 5

   Smoke the loin

   Put the pork in the smoker, as far from the heat as possible. Cook until the probe reads 57°C (135°F), about 1½–3 hours depending on the size of the loin.

6. 6

   Rest and slice

   Move the smoked loin to a chopping board and cover it with foil. Rest for 15–20 minutes, then slice across the grain; the residual heat should bring it to 60–63°C (140–145°F) for medium doneness.

7. 7

   Rest before serving

   Remove the loin from the smoker and leave it on a chopping board for 15–20 minutes before slicing across the grain. Serve and enjoy.

What is smoked pork loin?

Pork loin is a relatively lean cut from the back of the pig, and smoking it gives the roast a savoury, wood-fired flavour. This American-style version uses a sweet dry rub and a low, indirect heat.

Oil helps the seasoning cling, while a long uncovered rest in the fridge, when time allows, dries the surface and seasons the meat ahead of cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 172 calories, 26g protein, 1g carbs, 7g fat.

The pork loin provides most of the protein, while the oil contributes much of the fat; the dry rub accounts for most of the small amount of carbohydrate. Balance a serving with vegetables and, if you want a more substantial meal, a portion of potatoes or another grain.

Choose the right cut

Centre-cut loin: the recipe prefers a boneless centre-cut roast, which gives a fairly even shape for cooking. The stated range is broad, so use the thermometer rather than time alone to judge doneness.

Fat cap: excess fat and silver skin are trimmed, but the fat cap can stay on. Scoring it gives the surface a crosshatch pattern without cutting into the meat.

Seasoning and dry brining

Oil first: rub the loin all over with neutral oil before adding salt and the sweet dry rub. This helps the seasoning coat the meat evenly.

Uncovered rest: refrigerate the seasoned pork uncovered for 1–2 days if possible. The recipe does not give a specific salt quantity beyond saying to measure it per pound, so follow the salt guidance supplied with the original recipe's note if available.

Keep the heat indirect

Smoker setup: aim for 107°C (225°F) and place the loin as far from the heat as possible. Add apple wood chunks or chips for a sweet, mild smoke flavour.

Probe placement: insert the remote thermometer into the thickest part of the roast, where it can give a useful reading as the meat cooks.

Know when it is done

Temperature cue: begin checking the internal temperature as the roast cooks and take it off at 57°C (135°F), as directed. The recipe says carry-over heat during the rest should bring it to 60–63°C (140–145°F).

Timing: the stated smoking time is about 1½–3 hours, depending on the size of the loin. The thermometer reading is a better guide than the clock.

Rest and carve

Resting: cover the roast with foil and leave it for 15–20 minutes before carving. This also allows the temperature to rise as described in the method.

Against the grain: look for the direction of the muscle fibres and cut across them. This makes each slice easier to chew.

What to serve with it

Vegetable sides: pair the pork with roasted vegetables or a crisp green salad for contrast with the sweet-smoky seasoning.

For a fuller meal: add potatoes, rice or another grain to make the plate more substantial, and serve any juices from the board alongside the slices.

Recipe notes & tips

• Use a remote probe thermometer so you can monitor the centre of the roast without repeatedly opening the smoker.
• If dry brining for 1–2 days, leave the pork uncovered in the fridge as directed.
• Score the fat cap in a shallow 0.6 cm crosshatch pattern if you decide to leave it on.
• Allow the pork to sit at room temperature for 30 minutes before it goes into the smoker.
• Rest the cooked loin for the full 15–20 minutes before carving.
• Slice across the grain for more tender-feeling pieces.

Variations

• Try another wood: use a different smoking wood option if one is listed in the recipe note.
• Adjust the rub: choose a sweet dry rub with a flavour profile you enjoy.
• Keep the fat cap: leave it on and score it in a crosshatch before seasoning.
• Skip the long brine: if time is short, season the loin before smoking without the 1–2 day uncovered rest.
• Change the sides: serve with salad, roasted vegetables or potatoes to suit the meal.

Common mistakes to avoid

• Guessing by time: loin size affects cooking time, so use the probe temperature as your guide.
• Placing it near the heat: position the pork far from the heat source for the recipe's indirect cooking setup.
• Missing the silver skin: trim away the tough membrane before seasoning.
• Cutting too soon: rest the roast for 15–20 minutes before slicing.
• Slicing with the grain: cut across the muscle fibres instead.
• Overlooking the salt note: the amount per pound is not specified here, so check the original recipe note before seasoning.

How to store

Refrigerate leftover pork in a covered container and use within 3–4 days. Reheat gently until hot, taking care not to cook the lean slices for longer than needed.

Frequently asked questions