This simple Smoked Pork Loin has just four easy ingredients and three simple steps. Perfect for tender and juicy pork that will pair with any side dish you want! Use this recipe for the holidays or as a great way to feed a crowd.
If you are looking for a new way to make pork loin, then I recommend that you try this recipe because it is both tasty and simple. This pork loin recipe is full of smoky flavor.
I'm a fan of having a variety of meats for holiday meals so I love adding this to our Thanksgiving or Christmas menu. Not everyone is a fan of turkey or ham so why not have another option for them to enjoy?
Since there are very few steps to make this smoked pork loin, you'll have a ton of time to whip up some of your favorite side dishes to pair with it.
I told you that this pork recipe couldn't be easier! Grab the simple list of ingredients below to get started. You'll be smoking the pork in no time at all.
- Pork loin - The size of the pork loin roast you want depends on how many people you're wanting to feed. Cooking a bigger roast won't really take more time because they are generally the same thickness. You don't need to do much to prep it, just slice off any excess fat.
- Garlic cloves - You can never have too much garlic flavor! Garlic is widely used in many cuisines. It's valued for its flavor as well as its health properties.
- Kosher salt - Use at your discretion. A good rule of thumb is to use ½ teaspoon per pound of meat when you are using it as a dry rub.
- Black pepper - Apply as needed and all over the outside of the pork.
How To Make Smoked Pork Loin
You're going to be amazed at how fast and simple a truly delicious meal can be. This just might be your new favorite pork recipe.
For the full printable recipe, scroll down to the bottom of the page. This is a shortened version with step-by-step pictures.
Step One: Preheat the smoker or pellet grill to 250 degrees.
Step Two: Rub the pork liberally with the seasonings.
Make sure to cover the entire outside of the pork loin with the seasoning mixture.
Step Three: Put in the smoker for 1.5-2 hours until an internal temperature of 145 degrees is reached.
You're going to want to invest in a meat thermometer so that you can get an accurate reading on the internal temperature of the meat. I recommend an instant-read thermometer. It has a long, thin probe that reaches deep into the meat so you can get an accurate reading on any cut of steak or chicken breast.
This is a tender and simple pork recipe that makes mouth-watering bites of meat. It's perfect for holidays or any time of the year. With just five minutes of prep, smoked pork loin is an easy way to get a crowd-pleasing meal on the table.
Variations & Serving
Spices - We chose to use a simple combination of garlic, salt, and pepper but you can use any spices or herbs you enjoy. The best herbs for pork are sage, thyme, and rosemary. For spices, we also like smoked paprika, a hint of cayenne pepper, and onion powder.
BBQ Sauce - Serve with some mesquite or hickory barbecue sauce or my trio of homemade keto bbq sauces.
Apple Sauce or Apple Butter - My kids love dipping pieces of pork into applesauce.
Cranberry Sauce - For a holiday vibe serve this with some homemade sugar-free keto cranberry sauce.
Side Dishes - The best sides for pork are grilled vegetables, mashed cauliflower, and garden salad. It's easy to find a combination of veggies that tastes good with the meat.
How do you keep a pork loin moist when smoking?
If you're not careful, the pork loin can become dry when smoking it. The best way to keep the pork moist in the smoker is to smoke it with the fat layer on top. That way as it heats up, the fat will "melt" into the pork, keeping it moist. We trim off any excess fat but do leave a thin layer on the top.
Do you wrap a pork loin when smoking?
Nope. If you wrap it in foil the smoke won't get to the meat. The whole point of smoking pork loin is to have the pork absorb the flavor of the smoke.
Is smoked pork pink?
When smoking pork loin, you will notice a bit of pink coloring to the meat. This is from being smoked and isn't an indicator that the meat is undercooked. However, this is where it's super important to have a meat thermometer on hand to ensure that it's at a high enough temperature before pulling.
What temp do you pull a pork loin?
For the pork loin to be safe to eat, you want to pull it from the smoker once the internal temperature reaches 145 degrees.
Use the meat thermometer to test the middle of the smoked pork loin, preferably in the thickest area to get an accurate reading.
- 3.5 lb pork loin
- 3 cloves garlic
- 1 tablespoon salt
- 2 tsp black pepper
- Preheat smoker to 250
- Rub the outside of the pork loin with the seasonings.
- Smoke for 1.5-2 hours until 140 on an internal thermometer.