smoked pork loin recipe
The Best smoked pork loin recipe
I also appreciate how versatile it is. Smoked pork loin works just as well for a big family meal as it does for a cozy weeknight dinner. It’s great when we’re hosting guests because it’s hearty and satisfying, but it’s also something we can prep ahead and reheat easily. And the health benefits? Well, pork loin is leaner than many cuts, so it’s a good protein source without being too heavy. Plus, the smoky flavor makes it feel like a treat, so we can enjoy it without feeling guilty. My husband always says it’s the only smoked meat he’ll eat, and honestly, I think it’s because it’s just so good. It’s one of those recipes that makes everyday feel a little more special.
Smoked Pork Loin with Herb Butter
A tender, flavorful smoked pork loin seasoned with herbs and roasted to perfection, served with a rich herb butter sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs pork loin
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 8 oz (225g) unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh thyme leaves
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Preheat your smoker or oven to 250°F (120°C). Prepare a baking sheet lined with foil for easy cleanup. -
2
In a bowl, combine olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, dried rosemary, and dried thyme. Rub this mixture evenly over both sides of the pork loin. -
3
Place the pork loin on the prepared baking sheet. If using a smoker, place it directly on the heat; if using an oven, place it in the preheated oven. -
4
Smoke or roast the pork loin for about 45 minutes, basting occasionally with any rendered fat, until it reaches an internal temperature of 145°F (63°C). -
5
While the pork is cooking, melt the butter in a saucepan over medium heat. Add minced garlic, chopped parsley, thyme leaves, lemon juice, and Dijon mustard. Simmer for 2-3 minutes until the butter is smooth and fragrant. -
6
Once the pork loin reaches the desired temperature, remove it from the smoker or oven and let it rest for 10 minutes. Pour the herb butter sauce over the top of the pork. -
7
Slice the pork loin against the grain and serve with the herb butter sauce.
🔧Equipment
- Smoker or oven
- Mixing bowl
- Cutting board
- Meat thermometer
- Aluminum foil
- Mixing spoon
- Saucepan
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a few slices of apple or pear to the pork loin during the smoking process.
- Ensure your pork loin is properly rested before slicing to retain juices and tenderness.
- Adjust the internal temperature based on your preference for medium-rare (130°F/54°C), medium (140°F/60°C), or well-done (160°F/71°C).
- Use a meat thermometer to monitor the internal temperature accurately.
Substitutions: {“herbs”:”Replace dried herbs with fresh rosemary and thyme if available.”,”butter”:”Use olive oil instead of butter for a lighter option.”}
Watch Video Of How Smoked Pork Loin with Herb Butter Works
❓ Frequently Asked Questions About Smoked Pork Loin with Herb Butter
What is the best way to prepare a smoked pork loin for optimal flavor and tenderness?
To achieve the best results, start by trimming excess fat and scoring the surface of the pork loin in a crosshatch pattern. Season generously with kosher salt and black pepper, then apply a dry rub (like a mix of smoked paprika, brown sugar, garlic powder, onion powder, and a pinch of cayenne) or use a wet rub with olive oil, apple cider vinegar, and a blend of herbs/spices. Smoke at a low temperature (225–250°F/107–121°C) for 3–4 hours, basting occasionally with a mix of apple juice, brown sugar, and smoked paprika. Allow it to rest for 15–20 minutes before slicing.
How long should I smoke the pork loin, and what temperature should I be using?
For a 4–6 lb pork loin, smoke at 225–250°F (107–121°C) for 3–4 hours, depending on thickness. If the pork is thicker, aim for 4–5 hours or until it reaches an internal temperature of 145°F (63°C). For extra crispiness, increase the temperature to 250–275°F (121–135°C) for the last 30–60 minutes. Always use a meat thermometer to ensure safe cooking.
Can I use a pellet grill or electric smoker instead of a traditional wood-fired smoker?
Yes! Pellet grills and electric smokers work well—just adjust the temperature and smoking method slightly. For pellet grills, use hardwood pellets (hickory, apple, or cherry work best) and maintain 225–250°F (107–121°C). For electric smokers, use a water pan to mimic smoke flavor and keep the temperature consistent. Avoid direct heat to prevent drying out the meat.
What are the best seasonings or rubs to use for smoking pork loin?
A classic dry rub blends smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and a pinch of cayenne or chili powder. For a wet rub, mix olive oil, apple cider vinegar, Dijon mustard, brown sugar, smoked salt, and herbs like rosemary or thyme. Alternatively, try a garlic-herb rub with minced garlic, parsley, and a touch of mustard. For a sweet-spicy twist, use honey, mustard, and smoked salt. Adjust seasoning to taste—don’t be shy!
How do I ensure the pork loin stays moist and flavorful during smoking?
To keep the pork juicy, baste it every 45–60 minutes with a mix of apple juice, brown sugar, and a splash of apple cider vinegar. Avoid overcrowding the smoker—use a drip pan or spray the meat lightly with water if needed. Keep the temperature low (225°F+) to slow cooking and retain moisture. Let it rest for 15–20 minutes before slicing to redistribute juices. For extra moisture, wrap it loosely in foil after the first 2 hours if it’s drying out.
