Tulo

Smoked Pork Loin Recipe

A lean pork loin dries out fast at high heat, but smoking it low and slow at 225°F gives the rub time to form a real bark while the meat itself stays moist, and pulling it at exactly 145°F rather than cooking it gray keeps every slice tender.

Prep
20 min
Cook
165 min
Total
185 min
Servings
8

Ingredients

Servings8
  • 4 lb pork loin, boneless (not tenderloin)
  • 1 tbsp olive oil
  • 1 tbsp kosher salt
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper, freshly ground
  • 1 cup apple juice or apple cider, for spritzing

Nutrition per serving

Calories
565
Protein
92g
Carbs
8g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Trim the pork loin so the fat cap is about 1/4 inch thick, then pat the surface completely dry with paper towels.
  2. 2Rub the entire loin with olive oil so the seasoning has something to cling to.
  3. 3Combine the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper, and pack the rub evenly over all sides of the loin. Let it sit at room temperature for 20-30 minutes while the smoker heats.
  4. 4Preheat a smoker to 225°F (107°C) using apple, cherry, or pecan wood, mild fruit woods that won't overpower a lean cut like pork loin.
  5. 5Place the loin fat side up directly on the smoker grate and insert a leave-in probe thermometer into the thickest part, away from any fat pockets.
  6. 6Smoke, spritzing with apple juice every 45 minutes to keep the surface from drying out, until the internal temperature reads 140°F, roughly 2 to 2.5 hours for a 4-pound loin.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  7. 7Once the bark has set and the internal temp hits 140°F, pull the loin and tent it loosely with foil. Carryover heat will bring it to a safe 145°F as it rests.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  8. 8Rest for 10-15 minutes before slicing against the grain into 1/2-inch medallions.
How to Use a Meat Thermometer

Tips & variations

  • Brine the loin for 4-8 hours in a mix of 1/4 cup kosher salt and 1/4 cup brown sugar per quart of water before applying the dry rub for an even juicier result.
  • Tie the loin at 1.5-inch intervals with kitchen twine if it's an uneven, tapered piece, so it cooks at a uniform rate and doesn't dry out at the thin end.
  • For extra bark, finish the last 10 minutes over direct heat on a grill grate or under a broiler.
  • Swap the rub for a Cajun or jerk-style blend if a spicier bark is preferred; the smoking method stays the same.

Storage & reheating

Refrigerate sliced pork loin in an airtight container for up to 4 days. Reheat gently covered in a 300°F oven with a splash of broth or apple juice to keep it from drying out, or eat cold in sandwiches. Freeze sliced or whole for up to 3 months, wrapped tightly and thawed overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • A drip pan filled with water or apple juice set under the loin helps stabilize smoker temperature and adds a little humidity to the cook.
  • If the smoker runs hot, check the loin's internal temp starting around the 90-minute mark rather than trusting the clock alone, since pellet and offset smokers can vary by 15-20°F even at the same setting.

FAQ

What temperature should smoked pork loin be pulled at?

Pull it at 140°F internal and let it rest tented in foil; carryover cooking will bring it to the safe USDA target of 145°F without overcooking the exterior.

Is pork loin the same as pork tenderloin?

No. Pork loin is a wider, thicker cut that takes longer to smoke and yields more servings, while tenderloin is a narrow, quick-cooking muscle that needs far less time on the smoker.

How long does it take to smoke a pork loin per pound?

At 225°F, plan on roughly 30-40 minutes per pound, so a 4-pound loin typically takes 2 to 2.5 hours, though internal temperature is the only reliable doneness measure.

What wood is best for smoking pork loin?

Mild fruit woods like apple, cherry, or peach work best; stronger woods like hickory or mesquite can overpower this lean, quick-cooking cut.

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