Smoked pork loin is something that I feel should be at every gathering. Christmas, weddings, birthdays, heck even a funeral is a good time for a smoked pork loin.
Smoking the perfect loin is a fairly straightforward process, however, there are a few tricks that I have picked up along the way which help me produce the perfect loin each and every time.
The most important trick to me is to smoke your loin with the fat at the top!
Having the fat at the top means your loin will consistency baste and keep it moist and full of flavour.
In this post I will explain how to smoke a pork loin and give you the best recipe I know!
If you have checked out my other recipes you will know I love to smoke chicken, especially chicken breasts and well, even the entire the chicken!
Its also no secret that pork is my second favorite meat to smoke. I really enjoy using pork loin. The loin is easy to combine with other flavours and even thought its a bit leaner it does not lack any flavour!
A good smoked pork loin has the perfect ratio of juiciness on the inside to crispy outside and then a smoky flavour that erupts on your tastebuds!
Pork Loin Vs Pork Tenderloin – What Is The Difference?
Most people think that pork loin and pork tenderloin are the same thing. In fact they are not! Pork loins are a bigger and fatty cut, they are also usually a little bit cheaper.
Due to the higher fat content the pork loin is usually more moist, tender and delicious. I also find that loins are better for a big gathering as they come in a roast size
How to Make The Best Smoked Pork Loin
To get the best smoked pork loin it all start with the meat. Try to purchase a piece with a good amount of fat on it. Then you can control how much you want on it by trimming it to your taste.
Try going for a whole loin that is 6-10 pounds, for one this size you may need to cut it in half to fit it in the smoker.
Next you NEED to brine your pork, it will make your pork muuuch juicer! I bet you have come across a lot of dry pork in your time, that is due to the cook skipping the brine. I have put my favorite brine recipe below 🙂
Should you glaze? This is more of personal preference, I usually do it for big events like Christmas and Easter just for the way factor!
Also don’t forget to give it a rub, I put my favourite pork rubs below! I have to many favorite to pick just one!I
How Long to Smoke A Pork Loin?
To achieve a tender and moist pork loin you must hold the right temperature for right amount of time.
However this can all differ depending on the shape, size and weight of your pork loin.
If the pork loin is much thicker or thinner than average you may need a different time/temperature. Below is a time and temperature guide for average sized pork loin.
Some Great Rub & Sauce Recipes for Pork Loin
- Homemade Honey BBQ Sauce – If you want something a with a sweet and smokey sauce at the end this sauce is perfect.
- Smoked Chicken Rub – Not only is this delicious on chicken , it is my standard ‘go to’ rub for pork as well!
Now pork is one of the meats you CAN’T under cook. If you do you risk sending members of your family or friends or the hospital.
Temperature Guide For Smoked Pork Loin
When cooking pork loin (chops, roasts & tenderloins too) it is essential that you cook it to an internal temperature of at least 145° F.
This ensures that you will be eating the meat when it is at its most flavoursome and juicy state. Not to mention you will be eating it safely with no risk of food poisoning or any other nasty bugs.
Here is a my temperature guide to cooking pork by weight.
| Size | Temperature | Time |
|---|---|---|
| 2 Pounds | 220 F | 2.5 Hours |
| 4 Pounds | 220 F | 3 Hours |
| 5 Pounds | 220 F | 4 Hours |
| 6 Pounds + | 250 F | 4 Hours + |
Smoked Boneless Pork Loin With Apple Cinnamon Sauce Recipe
Ingredients
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
- 1/2 teaspoon white pepper
- 1/2 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 4 – 6 lbs whole pork loin
Apple Cinnamon Sauce Ingredients
- Salt & pepper to taste
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1 Tablespoon brown sugar
- 2 Tablespoons rice wine vinegar
- 2 Large sweet apples Royal Gala are my favourites
Brine Ingredients
- 4 tbsp honey
- 5 cloves crushed garlic
- 1 tbsp black peppercorns
- 1/2 cups salt
- 4 cups water
- 4 sprigs rosemary
Instructions
- To start off preheat your smoker to 225°F. For this recipe, I like to use an apple wood. It goes deliciously with the pork in this recipe.
- Remove all the excess fat, silver skin (membrane) from the outside of the loin.
- In a bowl mix together the ground cinnamon, nutmeg, white pepper, cumin, onion powder, paprika & salt. Rub the loin with olive oil and sprinkle over some of the dry rub.
- Smoke the pork loin at 220°F for 3 hours. Basting as necessary. Check the internal temperature with a meat thermometer. You are looking for an internal temperature of 155°F.
- If you have achieved an internal temperature of 155°F, transfer from the smoker to your platter and cover for at least 20 minutes before carving.
- If an internal temperature of 155°F is not achieved put back in the smoker, checking every half hour and basting as necessary.
Apple Cinnamon Sauce
- Finley chop the apples and place in a saucepan.
- On a medium heat add in sugar, rice wine vinegar, cinnamon, paprika, and salt & pepper. Cover and bring to a slow boil, lowering to a simmer until the apples are tender.
- Slice the pork loin in nice thick slices with a healthy helping of the apple cinnamon sauce drizzled on top.
Brine Instructions
- Boil half the water with all the ingredients. Ensure you whisk thoroughly to dissolve the honey and salt.
- Using a container that is largest enough to fit your pork add the mixture along with the rest of the water. Make sure the it is completely cool before you add the pork!
- Once cooled place the pork in the brine and refrigerate for 2 to 6 hours. Following that rinse and pat dry the pork with paper towels.
- Then let the pork sit out for 30 minutes to get to room temp before cooking.
FAQs
Question: What is a good side dish for pork loin?
Answer: Some of my favourite side dishes for pork loin are mashed potatoes with wasabi, mac and cheese, cornbread or triple cooked fries
Question: I have mountains of left overs, what should I do with it?
Answer: Ohh I love getting inventive with leftovers! I have love adding it to fried rice or using it in my tacos!
Question: Whats the best wood to pair with pork loin?
Answer: I think that hickory wood apple wood chips work best for pork.
Final Thoughts on Smoked Pork Loin
So there you have it, my super easy smoked pork loin. This is a great easy recipe for anyone new to smoking or looking to impress their friends with minimum effort. I hope you enjoy it as much as myself and the family does!
Do you have a variation or any tips for this recipe? I would love to hear from you in the comment section below.
Happy Smoking
Charlie
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Wow! I’m going to try this on the weekend. We’re going to have a birthday party and I’m the one who’s cooking. Thanks for sharing this!
Can you plesse provide the recipe / directions for your brine. I have almost 28lbs to contend with.
Thank you!
Hiya Sonia,
Ohh sorry about that I have added it back in now 🙂 That recipe is for a 4-6 lbs loin so I would look at a 5x for my brine recipe. Please let me know how you go with it and I could add it the post 🙂
Charlie comments need emojis already, I want to send all the love heart eye emojis I can about your boneless pork loin recipe!!! I have already printed it and stuck in in my favourites folder for new month! Thanks again!!
1000% agree we need more emojis, I think that I would end up just adding the love heart eyes to my smoked pulled pork, I used it for taco last night and wishing we had enough for tonight as well haha!
I have a boneless pork top sirloin and it is in 3 pieces approximately 2.0 lb each. We are smoking it on a pellet grill. Will it take about the time for a 2.0 lb roast since it is in 3 pieces, or because of the volume will it take longer? Is it ok to place the roasts in an aluminum pan rather than right on the grill? I am thinking that you don’t want it sitting in it’s juices?
Hiya Lauren,
Thats sounds delicious, are you grilling this weekend? (love to see the finished product!) Awesome questions, I have lots of friends ask me this. The volume of meat won’t affect your looking time however they are few other factors that can. Opening and closing your grill can causes large drops in temp, with three pieces it can take three times longer so be quick with this stage. You also need to think about airflow. if you have the piece touching the hot air can’t flow between and it can act as one big hunk of meat, I would allow for at least 2 inches and your good to go. In regards to using a aluminum pan, I think a better option if you don’t want to meat directly on the grill is to wrap them individually in foil, they come out super succulent and easier to kept basted.
Let mw know how you go!
Happy grilling
Charlie