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–+ servings
Some juicy pork loin that is sliced, on a cutting board.
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5 from 1 vote

Smoked Pork Loin

This smoked pork loin recipe offers a succulent, smoky main dish that's perfect for any gathering or special meal. Slow-smoked to perfection, it pairs wonderfully with a variety of sides like crusty bread, garlic mashed potatoes, and a fresh green salad. Follow this simple recipe for a deliciously tender pork loin with a rich, flavorful crust that your guests will love.
Prep Time10 minutes
Cook Time3 hours
Resting Time15 minutes
Total Time3 hours 25 minutes
Course: Dinner
Cuisine: American
Servings: 12 People
Author: Dan from Platter Talk
Cost: $20

Equipment

Ingredients

  • 7 lb Pork loin
  • 1/2 cup Yellow mustard
  • 2 tbsp Garlic salt
  • 2 tbsp fresh ground black pepper
  • 1/2 cup Brown sugar
  • 1 tbsp Paprika

Instructions

  • Place an aluminum foil pan under the smoker grates and fill with warm water. Apply a coat of olive oil or bacon grease to the grates using a pastry brush. Then, preheat the smoker to 225° F and pack, fill, and ignite the optional smoke tube. Remove pork loin from refrigerator.
  • Remove silver skin from the meat, if present. Trim fat cap down to 1/4-inch thickness if necessary. Then, apply an even coating of mustard around the entire piece of meat. Next, apply an even coating of the dry ingredients. Use your hands to press it into the pork loin firmly.
  • When the smoker is up to temperature, place the meat on the smoker grates. Insert temperature probe(s) into the thickest part of the meat, if you are using them.
  • Remove the meat when it reaches an internal temperature of 145° F. Loosely tent it with aluminum foil and allow it to rest for at least 15 minutes before slicing it.

Notes

My 3 Tips for the Best Smoked Pork Loin
  • Consistent Smoking Temperature: Keeping a steady low heat in the smoker ensures the pork loin cooks evenly, remains moist, and acquires a subtle smoky flavor.
  • Monitoring Internal Temperature: Using a meat thermometer to achieve the correct internal temperature is crucial for a juicy and perfectly cooked pork loin.
  • Resting the Meat: Allowing the smoked pork loin to rest after cooking and before slicing helps redistribute the juices throughout the meat, ensuring each slice is succulent and delicious.

Nutrition

Calories: 455kcal | Carbohydrates: 10g | Protein: 58g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 177mg | Sodium: 1407mg | Potassium: 1042mg | Fiber: 1g | Sugar: 9g | Vitamin A: 311IU | Vitamin C: 0.05mg | Calcium: 39mg | Iron: 2mg

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