My Traeger smoked pork loin works for just about any occasion—weeknight dinners, backyard cookouts, holidays, or when you’re having people over. It’s straightforward to make but delivers juicy, tender meat with a caramelized crust that tastes anything but simple.
The leftovers are perfect for sandwiches the next day. I usually serve the sliced pork with potato casserole and smoked broccoli, but it goes well with whatever sides you prefer.
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Table of contents
Traeger Pork Loin
Pork loin is one of my go-to cuts because it’s affordable and consistently delicious. The meat is tender and leaner than other pork cuts, with no silver skin or connective tissue to trim away. You can smoke it whole or cut it into pieces, and either way you get that beautiful melt-in-your-mouth texture. It’s also versatile enough to use for pulled pork if you want, though it needs less trimming than a shoulder would.
What You Need for
Not sure what to put on your shopping list? Here are the items you’ll need. I have put the exact amount at the bottom of the printable recipe card.
- Pork Loin
- Kosher Salt
- Black Pepper
- Oil
- Hot Sauce
- Mustard
How to Make Traeger Smoked Pork Loin
1. Preparing the Pork
If you’re using my homemade rub mix, mix the spices together in a bowl (I have the measurements just below). Score the fat cap in a crisscross pattern. Apply mustard and hot sauce as a binder, then apply the rub. This will help to tenderize the pork loin. If you have time, leave it wrapped in the fridge overnight.
Pork Rub Ingredients
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp ground star anise
- 1/2 tsp cinnamon
2 Smoking the Pork Loin
Remove from the fridge and let it sit for about 30 minutes to come to room temperature. Place the wrapped pork loin directly on the grill grates, fat cap side up, away from the heat. Insert the temperature probe into the thickest part. Place the pork directly onto the grill grates, fat cap side up. Smoke at 165°F for the first 1½ to 2 hours, then up to 250°F until internal temp hits 145°F (about 2-3 more hours).
3 Rest & Enjoy
Remove the loin and cover with foil, rest for 30 minutes.
Temperature and Time for Smoking Pork Loin
Start at 165°F for the first 1½ to 2 hours to build smoke flavor, then increase to 250°F. Plan for about 1.5 hours per pound, but always cook to an internal temperature of 145°F rather than relying on time. Use your meat probe for accuracy.Retry
Choosing the Right Wood Pellets for a Pork Loin
Pork calls for a sweet and aromatic flavor. I would suggest going for a fruitwood like cherrywood or applewood.
How Much Pork Loin Do You Need to Cook?
If you’re cooking for a crowd, you might be wondering how many pounds of pork loin you need to allow per person. You need to allow at least 8 ounces of pork loin per guest.
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🥔 Delicious Sides for Pork Loin
Grilled Cornbread
Baked Sweet Potato
Loaded Mashed Potato Casserole
Grilled Carrots with Brown Butter
Smoked Broccoli
Smoked Cuban Cigars
Grilled Garlic Bread
See what else to serve with your smoked pork loin here
Traeger Pork Loin
Equipment
- Traeger Grill/Smoker
- Meat thermometer
- Mixing bowl or spice blender
- Saucepan
- Sharp chef knife
- Aluminum foil
- Paper towel
- Baking Tray
Ingredients
- 2.2 lbs pork loin boneless
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp high-smoke oil
- 2 tbsp mustard
- 2 tbsp Hot Sauce
Pork Rub Ingredients
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp ground star anise
- 1/2 tsp cinnamon
Instructions
- Mix the above spices if your using my homemade rub (I have the measurement just below)Score the fat cap in a crisscross pattern. Apply mustard and hot sauce as a binder then apply the rub. This will help to tenderize the pork loin. If you have time leave wrapped overnight in the fridge.
- Remove from the fridge and let it sit for about 30 minutes to come to room temperature. Place the wrapped pork loin directly on the grill grates fat cap side up away from the heat.
- Insert the temperature probe into the thickest part. Place the pork directly onto the grill grates, fat cap side up. Smoke at 165F for the first 1½ to 2 hours then up to 250F until internal temp hits 145°F (about 2-3 more hours).
- Remove the loin and cover with foil, rest for 30 minutes.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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