Smoked Pork Loin Roast with a Savory Rub

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Smoked Pork Loin is one of my favorite summer recipes. It’s easy to prepare, turns out perfectly juicy, and always brings a smile to the faces of those eating it. This is a recipe that I love to serve for a gathering of friends—it’s easy to smoke more than one pork loin if we have a larger crowd.

Smoked Pork Loin half sliced on wooden cutting board with knife behind and garnished with parsley.

While I know most of us aren’t having large gatherings at the moment, this is a perfect recipe for a family barbecue in the backyard. A two pound loin will provide about four generous servings. If you’re only feeding two people (like me), you’ll have leftovers to make bbq pork sandwiches 😋

I don’t know about you, but I have a few favorite side dishes that I love to serve with backyard barbecue. First up is my Best Potato Salad with Bacon. It’s creamy, delicious, and definitely bingeable. Make a batch, and watch it disappear. I also love Brussels Sprouts Coleslaw. It’s simple to prepare, tastes great at room temp, and is a light addition to the menu. Finally, Cowboy Caviar is the perfect appetizer to snack on while you’re waiting for the pork loin to smoke.

FAQs:

What is the difference between pork loin and pork tenderloin?

A pork loin is quite a bit larger than a tenderloin. The loin is about five inches across while a tenderloin is usually about two inches in diameter. Additionally, pork loin is sold both boneless and bone in. As with a tenderloin, do be careful not to overcook as both cuts are lean.

Wet rub vs. dry rub?

Both a wet and dry rub incorporate various seasonings and herbs in their recipes, but a wet rub will also include a component such as olive oil, vinegar, alcohol, or even mustard or mayonnaise. While the two styles of rub can often be used interchangeably, wet rubs are particularly suited to low and slow cooking, such as on the smoker. This allows a nice bark to develop and caramelize the sugars without burning them. If you prefer a dry rub, you can use the same blend of seasonings, and simply omit the olive oil for this recipe.

Overhead shot of pork loin half sliced on a wooden cutting board with knife under slices and garnished with parsley

How to Prepear Smoked Pork Loin:

Preheat the smoker to “smoke”—about 180ºF.
While the smoker is preheating, remove the pork loin from the refrigerator, and place on the counter.

Spices and olive oil blended into a wet rub in a prep bowl on a green cutting board

Prepare the wet rub by mixing the olive oil with the sugar and seasonings. You will end up with a wet paste to slather on the pork loin. Set aside.

Place the meat, fat cap side up, on a cutting board and score. To do this, simply run your knife diagonally through the fat cap in approximately ¾-inch slices. Turn the cutting board slightly, and repeat the process. You should end up with a diamond pattern across the top of the fat cap.

Wet rub on pork loin on a green cutting board.

Next, rub the spice mixture into the meat. Yes, use it all. You want a lot of flavor for the meat, and a nice crust to develop during smoking.
Once the grill is preheated, place the pork loin directly on the grate, and allow to smoke for approximately two hours. Begin checking the internal temperature at about 1 ½ hours.

You want to pull the loin at 140-145ºF. I like to pull mine at 140ºF since the loin will continue to cook as it rests. (See the National Pork Board’s recommendations for pork cooking temperatures.)
Once the pork reaches temp, carefully remove from the grill to a cutting board. Tent the pork loin, and let it rest for about 20 minutes before slicing across the grain and serving.

Side shot of pork loin on a wood cutting board garnished with parsley.

What to Serve with Smoked Pork Loin:

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Recipe Notes:

Make a large batch of the BBQ Dry Rub to keep on hand in the pantry.
For a Whole30 approved version of this recipe, simply omit the sugar.
Cooking time will vary depending on the weight of the pork loin you use. We used a two pound loin, and it smoked about two hours.
I prefer to use coconut palm sugar in my recipes, but if you don’t have it, substitute turbinado sugar or brown sugar.
Traeger grills make smoking super easy. Plus, you can also use it as you would any other grill for higher heat grilling.
I used Traeger Hickory pellets for this recipe, but feel free to use your favorite flavor of pellets or wood chips.
I like Trader Joe's Mushroom and Company Mulitpurpose Umami Seasoning, but it's optional in this recipe. It simply adds a deeper flavor to the rub.

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Smoked Chuck Roast

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Crispy Smoked Chicken Wings

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