Cooked low and slow, this smoked pork loin is tender, juicy, and full of rich garlic butter flavor in every bite! It's my favorite way to enjoy a budget-friendly pork loin roast, especially when cooking for a crowd!
You can't go wrong with this smoked pork loin recipe, perfectly juicy with a rich, smoked flavor infused into every bite! Unlike my smoked pork tenderloin, which is a smaller and more expensive cut and a smoked pork shoulder, a pork loin roast is larger, more budget-friendly, and can easily feed 6-8 people with its 3-4 pound size.
You'll love the richness the garlic and herb compound butter adds to the smoked pork loin. Like my smoked elk recipe, slathering the outside with this butter, every bite has a rich, herbed flavor. And, don't forget the drizzle of melted butter over slices just before serving!
To finish out your meal, whip up a batch of garlic and herb-smoked potatoes to serve with your pork loin. And, while you already have the smoker going, whether it's charcoal, electric, propane, or pellet, why not toss in bacon wrapped asparagus and smoked green beans, which pair amazingly well!
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Why This Recipe Works
1. Smoking low and slow keeps this cut of meat incredibly tender while adding a delicious smoked flavor.
2. The herb-infused brine makes this pork loin extra flavorful and juicy!
3. It's perfect for a holiday meal! Serve this for Easter, Thanksgiving, or even Christmas!
🛒 Ingredients You'll Need
For the brine, you'll need the following:
- Pork loin: From the back of the pig, this cut of meat is fairly lean, often with a large piece of fat on the top. Don't mistake pork loin for pork tenderloin. A 3-4 pound boneless pork loin is perfect for this recipe.
- Salt: Helps the meat to absorb more moisture.
- Water and ice cubes: Adds moisture to the meat, keeping the texture juicy while it smokes.
- Thyme: Use fresh thyme sprigs. It will add an earthy and woodsy flavor.
- Rosemary: Use fresh sprigs. It adds a subtle pine flavor that is the perfect complement to pork.
- Peppercorns: Use whole peppercorns. It helps provide a little hot and sweetness to the brine.
- Brown Sugar: Light brown sugar is best to use to ensure it does not overpower the meat. It also adds a sweet component to the brine.
For the compound butter, you'll need the following:
- Butter: Use softened, room-temperature unsalted butter. Salted butter may make it too salty, especially with the meat being brined and the addition of the coarse salt.
- Rosemary: Use fresh rosemary sprigs for a fresh herb flavor.
- Salt: A coarse sea salt, such as sea or Himalayan salt works best.
- Pepper: Enhances the flavor.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Brining: While you don't have to brine, I highly recommend taking the time for this step. A brine will help the meat hold more moisture and flavor, keeping the texture of the meat tender and juicy as it smokes. If you only have a small time window, 4-6 hours of brine time is better than none. For optimal tenderness and moisture levels, 24 hours is the best, 12 hours is next best, and 4-6 hours is better than no brine.
- Type of Smoker: If you have a smoker, you can make this recipe. The type of smoker doesn't matter at all. Whether it's a charcoal smoker, propane gas smoker, electric smoker, or pellet smoker, the recipe instructions are exactly the same.
- Type of Wood: Choose any type of mild wood you prefer, such as cherry, apple, or pecan.
- Water Pan: If you're using an electric pr pellet smoker, you can add a pan of water onto the smoker grates if you wish. This adds more moisture, keeping the smoked meat extra juicy.
🔪 Step-By-Step Recipe Instructions
Step 1: Start by making the brine. In a large bowl, combine the water, ice, whole peppercorns, kosher salt, light brown sugar, and sprigs of fresh rosemary and thyme. Using a large spoon, stir to combine. Then, put the raw pork loin in the brine and cover it with a lid or aluminum foil. Store in the refrigerator for 12-24 hours.
Step 2: After brining, remove it from the bowl and place it on a paper towel-lined plate or a clean, dry surface. Use paper towels to lightly pat dry the meat to remove any excess liquid from the pork. Set aside.
Step 3: To make the compound butter, add the butter, minced garlic, rosemary, ground pepper, and salt to a large bowl and mix well using a handheld whisk or electric mixture until well combined.
Step 4: Then, divide the compound butter into 3 separate sections. Set aside.
Step 5: Using your hands or a spatula, apply one section of compound butter directly onto the pork loin until it is completely covered. Set aside.
Step 6: Prepare the smoker and preheat it until the internal temperature reaches 225℉. Put the meat directly on the smoker rack, fat side up. Insert a digital thermometer at a slight angle into the side of the meat.
👩🏼🍳 Chef's Notes: Smoking a pork loin with the fat side up allows the fat to melt and baste the meat as it smokes. This will help keep it moist and flavorful.
Step 7: When the internal meat thermometer reaches 110℉, baste on another section of compound butter. Close the lid and continue to smoke.
Step 8: When the digital meat thermometer reaches 145℉, remove the smoked pork from the smoker. Wrap it tightly in aluminum foil and let the meat rest for 7-10 minutes on a dry surface.
Step 9: Unwrap and place the smoked pork loin on a cutting board. Save the juice from the aluminum foil.
Step 10: Using a sharp knife, slice the smoked meat against the grain. Once sliced, pour the remaining juice from the aluminum foil onto the smoked pork.
👩🏼🍳 Chef's Note: Cutting against the grain is a must for making sure your meat turns out nice and tender when you eat it.
Step 11: Melt the last section of compound butter in the microwave or in a pan on the stovetop, and then slowly drizzle it over the meat.
It really does not get more delicious than this smoked pork loin recipe. Every bite is mouth-watering, juicy, and unbelievably flavorful. And just like all my other easy to make smoker recipes, this one will quickly become a family favorite!
🙋🏼♀️ Recipe FAQs
It will take around 3 hours to smoke at 225°F.
Allow it to brine for 12-24 hours before smoking. If using an electric smoker, you can add a small pan of water to the smoker to increase the moisture. Also, using a digital meat thermometer to remove it from the smoker when it reaches 145°F (not 1 degree more) will ensure the meat is super moist.
Yes. Leaving the meat in the smoker too long will make the meat dry and tough. Use an electric meat thermometer and remove the it as soon as the temperature reaches 145°F, or 1-2 degrees under (wrapping it in foil and letting it rest will increase the temperature a couple of degrees).
💭 Expert Tips
- Pork loin can come with a large amount of fat on it. You can either trim the excess fat off yourself or ask the butcher to do it for you. If trimming the fat off yourself, leave a layer of fat, about a quarter of an inch thick, on the top. This helps add additional flavor and moisture to the meat as it smokes.
- There's several factors that go into obtaining a smoke ring. The main way to obtain it is to maintain a low and stable temperature during the smoking process. Remember, the smoke ring is primarily a cosmetic feature and doesn't significantly impact the flavor. While it's a sign of a well-smoked piece of meat, the overall taste and tenderness are more important. Keep in mind it's harder to obtain a smoke ring when using an electric or pellet smoker.
- Don't rely on the color of the pork to tell you when it's done. Smoked pork has a slight pink tinge, but it is fully cooked and safe as long as the internal temperature reads 145°F at its deepest center.
- Once cooked, store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, you can pop it in the microwave, but my favorite method is using the oven. Preheat the oven to 325°F, spread a thin layer of butter (leftover compound butter if you have it) over the meat and wrap in foil. Bake for 20 minutes or until heated through.
If you tried this smoked pork loin or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Smoked Pork Loin
Equipment
- Smoker any type
Ingredients
For The Brine
- 4 cups water
- 2 cups ice cubes
- 1 Tablespoon peppercorns
- ¼ cup kosher salt
- ¼ cup light brown sugar
- 1-2 sprigs fresh rosemary
- 1-2 sprigs fresh thyme
- 3-4 lb pork loin
For The Compound Butter
- 8 Tablespoons unsalted butter, room temperature
- 2 sprigs fresh rosemary, finely chopped
- 6 cloves garlic, minced
- 2 teaspoons coarse ground pepper
- 1 teaspoon coarse salt
Instructions
To Make The Brine
- In a large bowl, combine the 4 cups of water, 2 cups of ice, 1 Tablespoon of whole peppercorns, ¼ cup kosher salt, ¼ cup light brown sugar, and sprigs of fresh rosemary and thyme.
- Using a large spoon, gently stir to combine.
- Put the raw pork loin in the brine and cover. Place the large bowl in the refrigerator and let it brine for 12-24 hours.
- After the brining process, remove the meat from the bowl and put it on a paper towel-lined plate or a clean, dry surface.
- Use paper towels to lightly pat dry the pork to remove any excess liquid from the brine. Set aside.
To Make The Compound Butter
- In a large bowl, combine the 8 Tablespoons of butter, minced garlic, rosemary, ground pepper, and salt using a whisk or electric mixture until well combined.
- Divide the compound butter into 3 separate sections. Set aside.
- Using your hands or a spatula, apply and evenly spread one section of compound butter onto the raw meat until it is completely covered. Set aside.
To Smoke The Pork Loin
- Prepare the smoker and preheat it until the the internal temperature is at 225℉.
- Put the meat directly on the smoker rack. Insert a digital thermometer at a slight angle into the side to the center of the meat.
- When the internal meat thermometer reaches 110℉, baste on another section of compound butter. Close the lid and continue to smoke.
- When the digital meat thermometer reaches 145℉, remove the meat from the smoker.
- Wrap it tightly in aluminum foil and let it rest for 7-10 minutes before unwrapping and slicing.
- Melt the last section of compound butter in the microwave or in a pan on the stove top.
- Pour the melted butter onto each slice and serve.
Notes
-
- Pork loin can come with a large amount of fat on it. You can either trim the excess fat off yourself or ask the butcher to do it for you. If trimming the fat off yourself, leave a layer of fat, about a quarter of an inch thick, on the top. This helps add additional flavor and moisture to the meat as it smokes.
-
- Don't rely on the color of the pork to tell you when it's done. Smoked pork has a slight pink tinge, but it is fully cooked and safe as long as the internal temperature reads 145°F at its deepest center.
-
- Once cooked, store any leftover in an airtight container in the refrigerator for up to four days.
- To reheat, you can pop it in the microwave, but my favorite method is using the oven. Preheat the oven to 325°F, spread a thin layer of butter (leftover compound butter if you have it) over the meat and wrap in foil. Bake for 20 minutes or until heated through.
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