- pork loin roast, fat trimmed to ¼-inch thick 4 to 5 pounds
- Extra virgin olive oil 1 tbsp
- dry rub seasoning of your choice 2 to 3 tbsp
Who doesn't love a homemade roast? For an easy roast recipe, you can serve for family lunches, dinners, barbecues, or potlucks, you have to try this smoked pork loin recipe. This delicious, smoky, juicy pork roast recipe is effortless to make. Just score and season the meat, then smoke it for a few hours. Made from pork loin, which is a larger cut, smoked pork loin roast is perfect for feeding a crowd, and the seasonings can be customized depending on what flavors you enjoy the most. It's an amazingly flavorful, tender roast that will have your guests saying “wow” to your culinary skills.
What is the Difference Between Pork Loin and Pork Tenderloin?
Pork loin is a larger cut of pork than tenderloin. It's almost steak-like where pork tenderloin is a long, thin pork cut.
Tenderloin tastes best when cooked quickly over higher heat. Pork loin tastes best when cooked slow, as you might if you slow roast or smoke it, or when it's grilled.
How to Smoke a Pork Loin
Making smoked pork loin couldn't be easier. First, you'll want to preheat your smoker to 225°F. Then score the fat cap with a sharp knife – the sharper the better. Massage the olive oil into the pork with your hands, then sprinkle a generous amount of dry rub seasoning into the meat, making sure to season the pork loin evenly. Pop it onto the center of the grate and close the lid of your smoker. Let it cook for 2 to 3 hours, or until the pork's internal temperature comes up to 145°F. That's it!
How Long do You Smoke a Pork Loin?
Pork loin takes anywhere from 2 to 3 hours to cook in a smoker at 225°F. The exact time may vary depending on the size of your roast. You'll know when your smoked pork loin is ready to remove from the smoker when it reaches an internal temperature of 145°F.
Tips for the Best Smoked Pork Loin
– Choose your favorite dry rub seasoning to season your pork loin. You can also mix one up at home using your go-to spices. Paprika, garlic powder, onion powder, salt, and pepper are all great spices to use in a dry rub.
– You can also make a marinade for your smoked pork loin. After scoring the fat cap, place the pork loin in your preferred marinade for at least 2 to 3 hours or overnight, if possible. When cooking, brush a fresh batch of the marinade over the pork during the last 10 minutes of cooking.
– For the best, smokiest flavor, don't wrap your pork loin in foil. Wrapping it can also dry it out because it's a leaner pork cut.
– To make the pork loin extra tender, juicy, and more flavorful, try wrapping it in bacon. After seasoning the loin, wrap the bacon around it. You can also make stuffed smoked pork loin. Apples, vegetables, cheese, mushrooms, and of course, bacon are all amazing ingredients you can put in a stuffed pork loin.
– You can use a smoker, grill, or wood pellet grill to make smoked pork loin roast.
– Have leftovers? Make sandwiches, chop the roast and add it mac and cheese, pasta, stews, or enjoy a few slices reheated and served with eggs as part of a hearty breakfast.
What to Serve with Smoked Pork Loin Roast
Smoked pork loin goes with so many sides. Glazed carrots, steamed peas, roasted broccoli, mashed potatoes, coleslaw, a pasta side dish like mac and cheese, potato salad, green salad, and sweet potatoes are all amazing side dishes to enjoy with your homemade smoked pork loin.
How to Store Smoked Pork Loin
Leftover smoked pork loin should be wrapped and placed in an airtight container in the fridge. Reheat and eat it within 3 days. Frozen, it will stay good to eat for up to 3 months.
How to Smoke Pork Loin
Preheat your smoked to 225°F.
Score the fat cap, forming a grid pattern.
Rub the olive oil into the pork loin, making sure to evenly coat it. Dust the pork loin with your preferred dry rub seasoning, then rub it in to ensure the meat is evenly seasoned.
Put the pork in your smoker and close the lid. Let it cook for 2 to 2 ½ hours. When the pork reaches an internal temperature of 145°F, remove it from the smoker.
Loosely tent some foil over the pork. Let it rest 10 to 15 minutes before cutting and serving it.
Cut about ¼-inch deep when scoring the fat cap.
When cutting the pork to serve, slice against the grain.