When done right, pork loin is low cost, big flavor. Done poorly, you can end up with a dry, flavorless slab. But give this roast some special treatment with a dry brine and slow applewood smoke, and this inexpensive cut has a high payoff with lots of flavor and tender results. Show
Pork loin is a relatively low-fat cut, so it needs to be treated delicately with low heat and plenty of salt for flavor and to keep it juicy. And choose the right wood for smoking to get the flavor just right. Make enough for leftovers! Pork loin feeds a crowd or makes extra to use as sandwich meat, in tacos, in a creamy pasta dish, on a salad and however else you can imagine. Table of Contents hide 1 The Difference Between Pork Loin and Pork Tenderloin 2 Keys for Success 3 Ingredients You'll Need 4 Equipment Needed 5 How to Smoke Pork Loin 6 Times and Temps 7 Make It Bacon-Wrapped and Glazed 8 How to Store It 9 FAQ's 10 What to Serve It With 11 Smoked Pork Loin Recipe 12 More Easy Smoker Recipes The Difference Between Pork Loin and Pork TenderloinWhile pork loin and pork tenderloin might sound super similar, they're actually quite different. They come from different parts of the animal and there's a difference in the size, texture and fat content. Pork loins are much larger and are often either used for roasts or cut down into smaller portions as chops. They are great for feeding a crowd and are quite inexpensive. Pork tenderloin cooks very quickly because it's smaller; this is the most tender part of the animal and is also great for the smoker. Keys for Success
Ingredients You'll Need
See the recipe card for quantities. Equipment Needed
How to Smoke Pork LoinLet's go step-by-step for how to make the juiciest and most flavorful smoked pork loin. Whether you are using a Traeger or similar pellet smoker, a charcoal smoker like a Big Green Egg or even an electric smoker, the method and technique are the same.
Times and TempsThe internal target temp for smoked pork loin is 145° F (63° C), which means we need to remove it from the smoker 5 to 10 degrees prior to it reaching that temperature. In a 225° F smoker, figure about 30 minutes per pound cooking time, but that will depend on the size of your roast and its starting temperature. Make It Bacon-Wrapped and GlazedAs great as it is brined, dry rubbed and smoked, it can get even better when you bacon-wrap it and slather it with a maple-bourbon glaze. You can follow this pork tenderloin recipe, just use your pork loin. How to Store ItTightly cover and refrigerate the smoked pork loin for up to 5 days, or vacuum seal and freeze for up to 6 months. FAQ'sWhat's the best wood for smoking pork? Sweet woods like apple, cherry, maple, pecan, hickory or a combination of a few are best for pork. Learn more about the best woods for smoking. How long to smoke a pork loin? Smoke a pork loin at 225° F for approximately 30 minutes per pound, or about 1 ½ hours for a 3-pound roast. Use a thermometer and cook by temperature and not by time for best results. How to keep it juicy and keep it from drying out? Think low and slow. Dry brine at least a day in advance. Don't overcook it. Let it rest. Combine all those and you will have the juiciest pork loin that doesn't dry out. What to Serve It With
Did you make this recipe? Smoked Pork Loin RecipeJuicy, tender and bursting with sweet-smoky flavor is what cooking pork loin in the smoker is all about. It's succulent, inexpensive and so easy to smoke to perfection. Print Pin RateCourse: Main Cuisine: American Prep Time: 5 minutes Cook Time: 1 hour 30 minutes Resting Time: 15 minutes Total Time: 1 hour 50 minutes Servings: 6 Calories: 172kcal Author: Justin McChesney-Wachs Ingredients
InstructionsPrep the Pork Loin (up to 2 days in advance)
Smoke the Pork Loin
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