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Best Pork Loin Recipe Collection

A flavorful dry rub injects this smoked pork loin with extra flavor. It has a deliciously smokey crust that everyone will love.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 6 servings

Ingredients

  • 3-6 pound pork loin boneless or bone-in, with some fat on top (see note)
  • 2 tablespoons mustard or olive oil
Spice Rub - see note
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 ½ teaspoons paprika or smoked paprika
  • 1 teaspoon garlic powder or granulated garlic
  • 1 teaspoon onion powder or granulated onion
  • 1 tablespoon brown sugar
  • ½ teaspoon cayenne optional for a kick

Instructions

    Cup of Yum
  1. Pre-heat the smoker to 225°F, adding water-soaked wood such as apple, cherrywood, hickory or mesquite (note: you may need to add more during smoking).
  2. While you’re waiting for the temperature to come up, prepare the rub and pork loin roast. In a medium bowl, mix the paprika, garlic powder, onion powder, salt, pepper, brown sugar and optional cayenne.
  3. Pat dry with paper towels if needed to remove excess moisture. Trim off excess so there’s no more than ¼-inch layer. Score the fat layer down to the flesh using a sharp knife in a criss-cross pattern.
  4. Rub the meat all over with the mustard or olive oil. Then rub the spices on all sides. Insert a wireless thermometer probe into the middle (if using).
  5. Once the smoker temperature is stable, place the pork loin on the grates with the fat side facing up. Close the lid and adjust the vents if needed.
  6. Smoke until the internal temperature reaches 145-150°F, about 2 ½ to 3 hours for a 3-pound pork loin.
  7. Remove from the smoker and tent with foil. Let rest for 5 minutes so the juices redistribute throughout the meat. Then slice and serve.

Notes

  • Pork Loin: You can use any pork loin from 2 to 6 pounds, boneless or bone-in. A thin layer of fat on top will baste the meat and keep it juicy. For a larger roast, double the rub quantities to ensure adequate seasoning.
  • Grill Option: If you want to use a BBQ instead of a smoker, soak 2 cups of wood chips in water and wrap in heavy aluminum foil to make a packet. Poke several small holes (to allow smoke to escape) and place beneath the grill grates. Preheat the grill to 225°F with one side off/no charcoal. Place the pork loin on the cool side to cook over indirect heat. Replace the wood packet every 60-90 minutes as needed to maintain the smoke.
  • Brine (optional): To make the meat even more tender, you can always brine the meat overnight following this recipe.
  • Storage: Cooked pork loin can sit at room temperature for no more than two hours, but can be stored in the refrigerator for 3-4 days in an airtight container. It also freezes well in a resealable plastic bag.
  • Leftovers: You can use leftover pork loin to make sandwiches, lo mein and more.