Smoked Pork Loin
Pork loin is lean, affordable and quick to smoke. The only way to ruin it is overcooking. Pull it at 145°F and you get juicy, tender, smoky slices, perfect for dinner and even better in sandwiches the next day.
Dietary notes
- Gluten-free: As written, using a gluten-free rub.
- Sugar-free: Use a no-sugar rub such as the SPG Plus or Lemon Herb, and skip the optional glaze.
- Halal and kosher: Pork isn't halal or kosher. For a lean, sliceable halal- or kosher-friendly smoke, try a certified turkey breast using the same temperatures.
Ingredients
- 1 boneless pork loin, 3–4 lb
- 1 tbsp olive oil or yellow mustard
- 3 tbsp rub (the Memphis-Style rub works well)
- ¼ cup maple syrup or barbecue sauce (optional glaze)
Wood: apple, cherry or pecan. Don't confuse pork loin (big and lean) with pork tenderloin (small and thin). Tenderloin cooks in under an hour.
Instructions
- Trim. Remove the silver skin and trim the fat cap to about ¼ inch. If the loin is uneven, tie it with twine every 2 inches for even cooking.
- Season. Coat with oil or mustard and season all over. Let it sit while the smoker heats.
- Fire up. Bring the smoker to 225–250°F.
- Smoke. Smoke with a probe in the center until it reaches 140°F, about 2–3 hours (roughly 35–40 minutes per pound).
- Glaze (optional). Brush with maple syrup or sauce for the last 15 minutes.
- Pull and rest. Pull at 140–145°F and rest 10–15 minutes. The temperature will rise to about 145°F, the USDA safe point for pork, leaving it slightly pink and juicy.
- Slice. Slice about ½ inch thick and serve.
Is pink pork safe? Yes. The USDA lowered the safe temperature for whole cuts of pork to 145°F with a 3-minute rest. A blush of pink at that temperature is normal and safe.
Gear I use
Thermapen ONE by ThermoWorks
Pork loin goes from juicy to dry in a few degrees. A fast, accurate thermometer is the difference.
See it at ThermoWorksWant pulled pork instead? Try Smoked Pulled Pork.