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    Home » Recipes » Smoker Recipes

    Smoked Pork Loin

    Published: Oct 16, 2024 by Amanda Mason · 4 Comments

    Yield 8 people
    Cook 3 hours hours
    Prep 30 minutes minutes
    Jump to Recipe
    Sliced up smoked pork loins.
    Slicing up smoked pork loins.
    Sliced smoked pork loins on a platter.
    Smoked pork loin on a platter getting ready to be sliced.
    Sliced pork loin on a plate.
    Slicing pork loin.
    Sliced pork loin on a cutting board.

    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!

    sliced smoke pork loin on a cutting board.

    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 turkey breast and 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!

    Jump to:
    • Why This Recipe Works
    • 🛒 Ingredients You'll Need
    • 📋 Variations
    • 🔪 Step-By-Step Recipe Instructions
    • 🙋🏼‍♀️ Recipe FAQs
    • Expert Tips
    • More Smoker Recipes You'll Love!
    • Smoked Pork Loin
    Slices of smoked pork loin on a serving platter.

    Why This Recipe Works

    • Smoking low and slow keeps this cut of meat incredibly tender while adding a delicious smoked flavor.
    • The herb-infused brine makes this pork loin extra flavorful and juicy!
    • It's perfect for a holiday meal! Serve this for Easter, Thanksgiving, or even Christmas!

    🛒 Ingredients You'll Need

    Ingredients needed to make smoked pork loin brine: Pork loin, water, ice cubes, salt, brown sugar, peppercorns, brown sugar, fresh thyme, fresh rosemary
    • Water - used for the brine
    • Ice Cubes - ensures the brine cools quickly.
    • Peppercorn - adds a peppery flavor.
    • Salt - a flavor enhancer and also helps tenderize the meat.
    • Brown Sugar - using light brown sugar provides a hint of sweetness that will seep into the meat while brining. For an even more sweet flavor, use dark brown sugar.
    • Rosemary - provides a savory flavor to the brine. Use fresh rosemary for more of a fresh flavor.
    • Thyme - has an earthy undertone that balances out the sweetness from the brown sugar.
    • Pork Loin - the main ingredient, ensure it's fully thawed before placing in the water brine.
    Ingredients needed to make compound butter: Unsalted butter, ground better, coarse salt, rosemary
    • Butter - use room temperature butter to ensure it whips evenly. Since you're adding salt, use unsalted butter so you can control the amount of saltiness.
    • Rosemary - fresh chopped rosemary works best when making the compound butter.
    • Garlic - fresh minced garlic works best.
    • Pepper - provides a subtle hint of peppery heat.
    • Salt - a flavor enhancer. Using a coarse salt works best by providing more texture and 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

    WANT TO SAVE THIS RECIPE?

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    Pork loin in a bowl with ice.

    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.

    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.

    Compound butter being mixed.

    Step 2: 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.

    Compound butter on parchment paper.

    Step 3: Then, divide the compound butter into 3 separate sections. Set aside.

    Covering pork loin in compound butter.

    Step 4: Using your hands or a spatula, apply one section of compound butter directly onto the pork loin until it is completely covered. Set aside.

    Pork loin on a grill.

    Step 5: 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.

    Pork loin on grill getting its temperature taken.

    Step 6: When the internal meat thermometer reaches 110℉, baste on another section of compound butter. Close the lid and continue to smoke.

    Pork loin wrapped up in tin foil.

    Step 7: 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.

    Smoked pork loin on a platter getting ready to be sliced.

    Step 8: Unwrap and place the smoked pork loin on a cutting board. Save the juice from the aluminum foil.

    Slicing up smoked pork loins.

    Step 9: 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.

    Sliced smoked pork loins on a platter.

    Step 10: 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.

    🙋🏼‍♀️ Recipe FAQs

    How long does it take to smoke pork loin at 225 degrees?

    It will take around 3 hours to smoke at 225°F.

    How do you keep pork loin from drying out when smoking?

    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.

    Can you overcook a pork loin in the smoker?

    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).

    A close up look at a slice of smoked pork loin.

    Expert Tips

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Cutting against the grain is a must for making sure your meat turns out nice and tender when you eat it.

    More Smoker Recipes You'll Love!

    • Sliced turkey on a platter, rosemary and cranberries on side.
      How To Make The Best Smoked Turkey Breast
    • White bowl containing smoked cherry tomatoes topped with goat cheese crumbles and fresh basil, fork in bowl.
      Smoked Cherry Tomatoes with Basil and Goat Cheese
    • White plate containing asparagus wrapped in bacon topped with Parmesan.
      Smoked Asparagus With Bacon
    • How To Make The Best Smoked Chicken Wings Every Time

    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!

    📧 Don't forget to subscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!

    Slicing up smoked pork loins.

    Smoked Pork Loin

    Brined pork and a thick layer of compound butter make this Smoked Pork Loin incredibly juicy with mouth-watering flavor that only comes from a smoker!
    5 from 1 vote
    Print Pin Rate
    Course: dinner
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 3 hours hours
    Brine Time: 12 hours hours
    Total Time: 15 hours hours 30 minutes minutes
    Servings: 8 people
    Calories: 358kcal
    Author: Amanda Mason

    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.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    Calories: 358kcal | Carbohydrates: 8g | Protein: 38g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 137mg | Sodium: 3924mg | Potassium: 676mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!

    « How To Make The Best Smoked Turkey Breast
    Homemade Spaghetti Sauce »
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    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      5 from 1 vote

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      Recipe Rating




       

    1. Juyali

      August 20, 2024 at 9:47 pm

      5 stars
      I loved this recipe. It was flavorful and comforting. Delish!

      Reply
      • Amanda Mason

        August 21, 2024 at 7:52 am

        I am so glad you loved it!! Definitely a comforting type of meat, for sure!

        Reply
    2. Cathie

      March 13, 2024 at 4:55 pm

      Will this smoked loin freeze okay?

      Reply
      • Amanda Mason

        March 14, 2024 at 2:06 pm

        It's best fresh, but should freeze and reheat ok. Store in the freezer for up to 3 months.

        Reply

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