Smoked pork loin is a delicious and easy-to-make recipe that is perfect for any occasion. Whether you’re hosting a backyard cookout with friends or feeding your family on a lazy Sunday afternoon, this recipe is sure to impress.
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To get started, you’ll need a few key pieces of equipment, including a pellet smoker, a sharp BBQ knife, and a reliable meat thermometer. With these tools in hand, you’re ready to create a succulent, smoky, and juicy pork loin that will be the star of your next meal.
The key to making a succulent and flavorful pork loin is to cook it slowly over low heat so that the meat has time to absorb all of the smoky flavors. This recipe is specifically designed to be cooked using a pellet smoker, which imparts a rich, smoky flavor that simply can’t be achieved through other cooking methods.
By combining the sweet, tangy marinade with the smoky mesquite pellets, you’ll be able to achieve an incredibly delicious and versatile dish that’s perfect for a variety of occasions. Whether you’re an experienced pitmaster or a beginner who’s just getting started, this recipe is sure to be a hit.
So get your apron on, fire up the smoker, and get ready for a mouth-watering adventure. This recipe for pork loin is sure to impress and tantalize your taste buds. Let’s get started!
How To Make Smoked Pork Loin
- Prepare The Marinade
To make the marinade, mix together the following ingredients in a saucepan: apple juice, honey, brown sugar, Traeger Pork Rub, pepper, and oregano. Cook the mixture over medium heat for about 5 minutes, or until the sugar is fully dissolved. Set it aside and move on to the next step. Without having smoked pork loin rub you can make the recipe perfect and delicious.
- Score and Trim Pork Loin Fat
Trim any excess fat from the pork loins. Then, using a sharp knife, make shallow cuts on the surface of the loin about 1/4 inch deep and 1 inch apart. Repeat this step in the opposite direction, creating a crosshatch pattern. Scoring the pork loin will allow the marinade to penetrate the meat, resulting in a more flavorful dish.
- Marinate The Pork Loin
Place the pork loin in a deep pan and pour the prepared marinade over it. Cover the pan and refrigerate the pork loin for 3 hours, flipping it halfway through to ensure that the marinade covers the entire surface.
- Preheat the Pellet Smoker
Preheat the pellet smoker to 225°F using mesquite pellets. Mesquite pellets will give the pork loin a unique and smoky flavor.
- Smoke the Pork Loin
Place the marinated pork loin on the preheated smoker and smoke pork loin for 2 hours, or until it reaches an internal temperature of 145°F. This will ensure that the meat is fully cooked and safe to eat.
- Rest & Serve
After the pork loin has finished smoking, remove it from the smoker and let it rest for 10 minutes. This allows the meat to redistribute its juices, making it juicier and more flavorful. After resting, slice the pork loin and serve it with BBQ sauce, if desired.
Tips For Making The Best Smoked Pork Loin
Cooking a perfect pork loin requires some knowledge, technique, and a little bit of patience. This recipe is a great starting point for those who want to smoke a delicious and juicy pork loin that will impress their family and friends. Here are some tips to help make the process a little bit easier, and take your pork loin to the next level.
The marinade is a critical component of this recipe and should not be skipped. Marinating will help the flavors of the marinade penetrate the meat and create a delicious, juicy, and tender pork loin.
Using a sharp knife, score the pork loin by making shallow cuts about 1/4 inch deep and 1 inch apart. The final result should look like a diamond pattern on the surface of the pork loin. This will allow the marinade to penetrate the meat and will help to release some of the flavorful juices during cooking.
When you preheat the pellet smoker to 225°F, you’ll have to choose the type of wood pellets based on the flavor profile you prefer. Mesquite pellets are a great choice for a bold and smoky flavor, but you can also use apple, cherry, or hickory pellets for a milder flavor.
Best Beer To Pair With Smoked Pork Loin
The perfect beer can elevate a delicious meal to the next level, and this pork loin recipe is no exception. Whether you’re a seasoned beer connoisseur or a beginner looking to try something new, finding the right beer to pair with this dish is an important part of the dining experience.
Here are the top 3 types of beer that pair exceptionally well with this recipe.
India Pale Ale (IPA)
The bold and hoppy flavor of an IPA makes it the perfect beer to pair with this smoky and savory pork loin. The bitterness of the IPA will help to balance the sweetness of the marinade and the smoky flavors from the mesquite pellets. Additionally, the high carbonation of an IPA will help to cleanse the palate between bites, making it an ideal choice for this dish.
For those who prefer a milder beer, a brown ale is an excellent choice. The nutty and slightly sweet flavor of the brown ale will complement the smoky and savory flavors of the pork loin, while the medium body of the beer will help to balance the richness of the dish. Plus, the caramel notes in the brown ale will bring out the sweetness in the marinade, making it an ideal match.
If you’re looking for a beer with bold and rich flavors, a stout is the way to go. The roasty and slightly sweet flavors of the stout will pair perfectly with the smoky and savory flavors of the pork loin, while the creamy and smooth texture of the beer will help to balance the richness of the dish. The bold flavors of the stout will make this a memorable pairing that is sure to impress.
Smoked Pork Loin
- Smoker Pellets (Mesquite)
- BBQ Grill Accessories (Tongs)
- Deep Pan
- 1 (4-5 pound) Pork Loin
- 1 cup apple juice
- 1/4 cup honey
- 1/3 cup brown sugar
- 2 tbsp Traeger Pork Rub
- 1 tsp black pepper
- 1/4 cup dried oregano
- Remove the pork loin from the refrigerator in the morning and prepare your marinade
- Mix together apple juice, honey, brown sugar, Traeger Pork Rub, pepper, and oregano, in a saucepan. Cook over medium heat for about 5 minutes, or until sugar is dissolved.
- Trim fat from pork loin, and using a sharp knife score the loin going about 1/4 inch deep, and 1 inch apart. Repeat going the opposite way.
- Place the loin in a deep pan, and pour the marinade over the loin. Refrigerate for 3 hours, flipping the loins halfway through.
- Preheat the pellet smoker to 225°F using mesquite pellets
- Place the pork loin on the smoker and smoke for 2 hours or until it reaches an internal temperature of 145°F.
- Remove the pork loin from the smoker and let it rest for 10 minutes. Slice the pork loin and serve with BBQ sauce, if desired.
Smoked Pork Loin FAQs
A pork loin is a cut of meat taken from the back of the pig, between the shoulder and the legs, similar to pork tenderloins. It’s a versatile cut that can be boneless pork loin roast, grilled, or smoked, making it a popular choice for many recipes, including this one. You can have it like pork loin roasts or other forms.
To ensure that the pork loin is fully cooked, you should check the internal temperature with a meat thermometer. The internal temperature should reach 145°F before removing it from the smoker. It’s the almost same temperature to cook pork loin and cook pork tenderloin.
Yes, you can use other types of wood pellets besides mesquite for smoking the pork loin. However, mesquite is a classic choice for pork and is known for its strong, smoky flavor. Other options include hickory, apple, or cherry wood pellets.
This recipe calls for marinating the pork loin for 3 hours in the refrigerator, flipping it halfway through. You can adjust this time based on how much time you have, but we recommend at least a few hours.
To score the pork loin, use a sharp knife and make shallow cuts about 1/4 inch deep and 1 inch apart. Repeat going the opposite way to create a diamond pattern. This allows the marinade to penetrate the meat and adds to the overall flavor of the dish. Somebody do slices like pork chops to prepare it.
It takes about 2-3 hours to smoke the pork loin at 225°F. The time may vary depending on the thickness of the pork loin and the desired level of smoke flavor.
The best temperature to smoke the pork loin is 225°F. This low and slow temperature allows for the smoke to fully penetrate the meat, infusing it with flavor, and also ensures that the meat will cook evenly.
Leftover pork loin can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months, making it a great option for meal prep or future meals.