Traeger Smoked Pork Loin

Are you looking for a juicy and delicious smoked pork loin recipe that’s easy to prepare?

Then you have to try my simple yet delicious smoked pork loin recipe!

With 3 kids we are busy! So its super easy to throw this on our Traeger and forget about it for a few hours!

Than bam, a delicious meal is ready to go! Make sure you follow my tried and tested steps below!

Why Do We Love Smoking Pork?

• It adds a depth of smoky flavor and undertones from nutty to meaty.
  (The loin may be very tender but can taste bland as the muscle isn’t worked)
• The slow cooking time stops the meat from becoming dry in a lean cut like the loin.
• A great way to experiment with simple rubs and ingredients.
• A cut like the pork loin needs consistency and this is what smoking on a Traeger delivers!

What to Expect When Smoking Pork Loin on a Traeger

Smoking the loin of pork different than more typical cuts like the butt or pork shoulder.

These pork options have a very high-fat content and connective tissue.

This isn’t bad as we know fat = flavor but it does mean a longer smoking time…

A pork loin has a low percentage of fat compared to the other cuts of meat.

Why You’ll Love This Traeger Smoked Pork Loin Recipe

– The meat from this cut is tender and less fatty than other pork recipes.

– No annoying silver skin or connective tissue to remove.

– The pork loin can be cooked whole or cut into pieces.

– Beautifully melt-in-your-mouth texture!

– Cheaper than you think compared to a beef tenderloin.

– Pork loin is easy to tender

– You can use pork loin for pulled pork too, you just don’t need to trim it as much as a shoulder.

What You Need for Traeger Smoked Pork Loin

• 1kg Whole pork loin roast (boneless)
• Traeger Apple Pellets
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp high-smoke oil

Pork Rub Ingredients

• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp ground star anise
• 1/2 tsp cinnamon

Basting Apple Sauce/Glaze Ingredients

• 2 green apples
• 300ml water
• 100ml honey
• 1 tbsp butter
• 1 tsp cloves
• 1 tsp cardamom

Equipment Required

• Traeger Grill/Smoker
• Meat thermometer
• Mixing bowl or spice blender
• Saucepan
• Sharp chef knife
• Basting brush
• Aluminum foil
• Paper towel
• Baking tray

What Temperature to Smoke the Pork Loin on a Traeger?

A low to moderate temperature of 225°F works best when smoking pork loin.

This temp gives enough time for the smoke flavor to permeate the tender meat.

Leaving you with soft and juicy pieces of meat that will soon be a family favorite.

How Long to Smoke the Pork Loin on a Traeger?

At 225°F a pork loin will take 1.5 hours per pound however you need to cook it to an internal temperature of 165°F.

The average pork loin weighs roughly 2-3 pounds.

Remember that this calculation is an estimate and count on your meat probe to know exactly.

What Internal Temperature Does Smoked Pork Loin Need to Be?

The internal temperature for pork before consumption is 165°F.

How to Accurately Monitor the Internal Temp Of Pork Loin?

You can tell if you a pork tenderloin is done by using a calibrated meat probe.

Place calibrated and reliable meat thermometer in the thickest part of the loin and cook until it reaches 165°F

Monitor until the raw meat is cooked to perfection.

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.

What if I Don’t Have a Traeger Pellet Smoker?

If you don’t have a Traeger dont worry! I have a recipe here that will still allow you to cook your pork loin.

If your using a Pit Boss grill, follow this pork loin recipe.

How Much Pork Loin Do You Need to Cook?

If your 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 eight ounces or a half-pound of pork loin for every guest.

What to Serve With Our Delicious Smoked Pork Loin Recipe?

– Starchy mashed veg like sweet potatoes or celeriac works well.

– Or an acidic touch of picked raw sauerkraut and balsamic caramelized onion.

See what to else to serve with your smoked pork loin here

Sweet Apple Glazed Pork Loin Smoked on a Traeger 

 

Preparing the Pork Tenderloin

– Source from a reliable butcher and free-range if possible.

– Get an evenly sized piece and keep it whole.

– 20 minutes before cooking you can remove from the fridge, brush with oil, and season.

 

Preparing the Spice Rub & Wrap the Loin

– Mix the above spices evenly in a bowl of spice blender.

– Coat the outer layer once the loin has been oiled and seasoned with salt and pepper. This will help to tenderize the pork loin

– Completely wrap in a layer of foil.

 

Making the Apple Glaze

– Remove the skin and core from the apples with a sharp knife.

– Dice into evenly sized pieces and add to a saucepan on medium heat.

– Add the butter and soften the diced apples.

– Add the spices and soften further.

– Add the water to a light simmer and reduce by half.

– Add the honey and thicken to a sauce consistency.

 

Step 1: Prepare the Pork Tenderloin

– Pat dry the pork loin with paper towels.

– Brush a layer of oil on all of the meat.

– Season liberally with salt and pepper.

– Mix the spice blend as per above.

– Season liberally all over with the spices.

– Wrap with foil.

 

Step 2: Smoking the Pork Loin & Making the Glaze

– Load the pellets, prime, set the grill temperature to 225°F, and wait until up to temp.

– Place the wrapped pork loin directly on the grill grates away from the heat.

– Insert the temperature probe into the thickest part.

– Make the apple basting glaze as per above.

– Monitor the internal temperature until 130°F.

 

Step 3: Basting & Finishing the Pork Tenderloin

– When the loin is at 120°F, carefully remove it from the Traeger and disregard the foil.

– Baste the apple sauce on the pork loin after transferring it to a baking tray.

– Place the loin back into the Traeger smoker and monitor the internal temp to 135°F.

 

Step 4: Rest & Enjoy

– Remove the loin and cover with foil.

– Rest until the meat probe reads 140°F from carry-over cooking.

– Serve and enjoy!

Smoke On!

Charlie

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