fbpx

My Favorite Smoked Pork Loin Recipe

Share this BBQ!

Have you ever had smoked pork loin?

This simple recipe is one of my favorite pork dishes, and I love how easy it is to prepare and cook. I’ve made pork loin quite a few different ways, and I’ve never been able to get the flavor just right. Sometimes the pork is too salty because of the brine, other times the end result is just way too dry.

This smoked pork loin recipe produces an end product that is full of flavor with every juicy bite.

Have you ever had smoked pork loin? This recipe is easy to follow, and includes a tasty smoked pork loin brine that produces some incredible results. If you are looking for a simple pork loin recipe, this is it! #traegerrecipe #bbqrecipes #porkrecipes #smokedpork #porkloin

Smoked Pork Loin Brine

One of the keys to making a delicious smoked pork loin is a good brine. Just like smoked pork chops, the difference between good and great is the brine.

The pork loin doesn’t have to sit in the brine for too long either. If you’re going to prepare the pork loin for dinner, place it in this simple smoked pork loin brine in the morning. 6-12 hours is more than enough time for the brine to work its magic.

Smoked Pork Loin Brine Ingredients (full amounts in recipe card):

  • Cold Water
  • Kosher Salt
  • Maple Syrup
  • Crushed Garlic
  • Chopped Thyme

One of the reasons I really like this brine is because you don’t need to boil the water first to get all of the ingredients to combine. Just put them in a bowl, whisk them up, and you’re good.

Please note that I’m using Morton’s Coarse Grain Kosher Salt for this brine recipe. The type of salt you use is important. If you use a different type of kosher salt, you’ll need to adjust your salt amount.

Preparing the Pork Loin for Your Smoker

After the pork loin has sat in the brine for at least 6 hours remove it from the brine and pat dry. You can discard the brine.

Use about a tablespoon of olive oil or avocado oil to wet the entire surface of the pork loin, and then liberally apply your favorite bbq rub to the pork loin. I use my homemade pork rub here and it really helps the flavor of the pork shine through.

Pork Loin after it's done smoking

Set up your smoker to smoke at 225 degrees using indirect heat. I use a Traeger and use Apple wood pellets for most of my pork cooks. Other good options include pecan or oak.

When your smoker is up to temp put the pork loin on a grill rack, and place it in your smoker.

smoked pork loin

How to Smoke a Pork Loin

This is the easiest part of the whole plan. Once your pork loin is on the smoker you can sit back and relax. Just connect your Thermoworks smoke to monitor the internal temperature, and leave it be until the internal temp hits 140 degrees. Pork loin is safe to eat at 145 degrees internal temp and there will be some carryover rise in temperature during the rest.

smoked pork loin slices

Let the pork loin rest for about 15 minutes before slicing into it, and enjoy!

This is great served with smoked Hasselback potatoes.

smoked pork loin slices
Yield: 1 Pork Loin

Smoked Pork Loin

Prep Time: 12 hours
Cook Time: 3 hours
Rest Time: 15 minutes
Total Time: 15 hours 15 minutes

This smoked pork loin recipe is simple to follow and includes a smoked pork loin brine that will leave your taste buds singing. You've gotta try it!

Ingredients

  • 1 Pork Loin - Silverskin removed
  • 1 qt Cold Water
  • 1/4 C Kosher Salt
  • 1/3 C Maple Syrup
  • 1 tsp crushed garlic
  • 1 Tbsp chopped thyme
  • 1 Tbsp Olive or Avocado Oil
  • 2 Tbsp BBQ Rub

Instructions

  1. Combine the water, salt, syrup, garlic, and thyme in a bowl, and then whisk.
  2. Place the pork loin in a large ziplock bag and add brine.
  3. Let the pork loin sit in the brine refrigerated for 6-12 hours.
  4. Remove loin from brine and pat dry.
  5. Rub the surface of the loin with oil.
  6. Sprinkle rub over loin, make sure the entire surface is covered.
  7. Smoke the pork loin at 225 degrees until the internal temperature hits 140 degrees.
  8. Let rest for 15 minutes before slicing to allow for internal temp to rise, and the juices to redistribute.

Notes

I use Morton's Coarse Grain Kosher Salt for the brine. Using a different brand or type of salt will change the recipe. Be especially careful not to use table salt in the brine.

The bbq rub that I use in this recipe is a homemade rub that is fairly low in salt. Get the recipe here.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 157Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 6427mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Please note that some of the links in this post are affiliate links. If you make a purchase through them I may make a small commission, at no additional cost to you.
I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Click here for my full Affiliate Disclaimer

8 Replies to “My Favorite Smoked Pork Loin Recipe

  1. Thanks for an incredible recipe! Our pork loin typically turns out ok but def needed improvement. Not anymore! This one was PERECT. Can’t wait to try more of your recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares