pork loin smoker recipe
The Best pork loin smoker recipe
The health benefits of pork loin are another reason I love this recipe. Lean and versatile, it’s a great source of protein without being overly rich, which makes it a solid choice for balanced meals. When cooked low and slow, it stays moist and flavorful without needing excessive oil or fat. Plus, it’s forgiving—even if you’re not a seasoned cook, the method keeps things simple, and the results always turn out delicious. Whether you’re feeding a crowd or just serving a few close friends, this dish proves that great food doesn’t have to be complicated. It’s the kind of recipe that feels like a hug in a bowl.
Perfectly Smoked Pork Loin with Herb Butter
A juicy, tender pork loin slow-cooked to smoky perfection with a rich herb butter glaze. Ideal for a weeknight dinner or a weekend feast.
🥘Ingredients
- 2 lbs pork loin
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- ½ cup unsalted butter
- ¼ cup fresh rosemary, chopped
- ¼ cup fresh thyme leaves
- 2 tbsp Dijon mustard
- 2 tbsp honey
👨🍳Directions
-
1
Preheat your smoker to 225°F. Rub the pork loin with olive oil, then season generously with salt and pepper. Place minced garlic on the surface of the meat. -
2
Place the pork loin on a smoking tray inside the smoker. Smoke for 1 hour, then increase the temperature to 250°F and continue smoking until the internal temperature reaches 145°F (about 1 hour 15 mins total). -
3
While the pork smokes, melt the butter in a saucepan over medium heat. Add chopped rosemary, thyme, Dijon mustard, and honey. Simmer for 5 minutes until slightly thickened. -
4
Once the pork reaches 145°F, remove it from the smoker and transfer it to a cutting board. Pour the herb butter glaze over the pork and let it sit for 10 minutes to absorb flavors. -
5
Slice the pork against the grain and serve with the herb butter glaze on top.
🔧Equipment
- Smoker (pellet or liquid fuel), meat thermometer, cutting board, knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfectly Smoked Pork Loin with Herb Butter Works
❓ Frequently Asked Questions About Perfectly Smoked Pork Loin with Herb Butter
How long should I smoke the pork loin at a temperature of 225°F?
The ideal smoking time for pork loin at 225°F depends on thickness, but a good rule of thumb is 1.5 to 2 hours per inch of thickness. For a 1.5-inch-thick cut, plan for about 3 to 4 hours total. Check internal temperature with a meat thermometer—it should reach 145°F for doneness.
Can I use a grill basket instead of a whole pork loin?
Yes, you can use a grill basket for a smaller cut, but a whole pork loin is ideal for even smoking. If using a basket, trim excess fat and cut the loin into 1.5-inch-thick slices for better results. Avoid overcrowding to ensure proper smoke penetration.
What’s the best way to season the pork before smoking?
A simple dry rub works best: 2 tbsp coarse kosher salt, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp black pepper. Rub evenly over the entire loin, let it sit for at least 1 hour (or overnight for deeper flavor), then smoke.
Should I wrap the pork in foil during the smoking process?
No, wrapping isn’t necessary for pork loin. The low-and-slow method keeps moisture in naturally, so just baste occasionally with apple juice or a simple BBQ sauce. If you prefer extra tenderness, wrap only the last 30–45 minutes to trap steam, but skip this unless testing a recipe.
How do I know if the pork is cooked through?
Use a meat thermometer to check the thickest part—pork loin is done at 145°F. For visual confirmation, the meat should pull away from the bone easily and have a slightly pink center (if using a thick cut). Rest for 10–15 minutes before slicing.
