smoked pork sirloin recipe

The Best smoked pork sirloin recipe

Smoked Pork Sirloin with Herb Butter Glaze

4.8 from 1094 votes

A tender, smoky pork sirloin dish infused with aromatic herbs and a rich, caramelized glaze. Perfect for a weeknight dinner with roasted vegetables or mashed potatoes.

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Prep Time20 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 35 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork

• 2 lbs pork sirloin steak
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried rosemary

For the Herb Butter Glaze

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

👨‍🍳Directions

1. 1
   Pat the pork sirloin dry with paper towels and season generously with smoked paprika, garlic powder, onion powder, salt, black pepper, and rosemary. Let it sit at room temperature for 30 minutes.
2. 2
   Preheat your smoker or grill to 225°F. Place the steak in the smoking chamber, ensuring it’s not touching the heat source. Smoke for 1 hour 15 minutes, or until the internal temperature reaches 145°F (measured with a meat thermometer).
3. 3
   While the pork smokes, melt the butter in a skillet over medium heat. Add minced garlic, rosemary, and thyme, sautéing for 1 minute until fragrant. Stir in honey, apple cider vinegar, and Dijon mustard, letting it simmer for 2 minutes until slightly thickened.
4. 4
   Once the pork reaches 145°F, transfer it to a cutting board and let it rest for 10 minutes. Slice against the grain and spoon the herb butter glaze over the top.

🔧Equipment

• Smoker or grill (preferably with wood chips for smoke)
• Meat thermometer
• Mixing bowl
• Medium skillet
• Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 7❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 30🥦Dietary Fiber: 1🍬Sugars: 25🥩Protein: 35

📝Notes

Tips: For extra flavor, wrap the steak in foil with a slice of lemon during the last 30 minutes of smoking. If using a grill, brush the steak with olive oil before seasoning.

❓ Frequently Asked Questions About Smoked Pork Sirloin with Herb Butter Glaze

1. How long should I smoke the pork sirloin at 225°F?

Smoking at 225°F is ideal for tenderizing the meat while keeping it juicy. Aim for a total cooking time of about 2 to 2.5 hours, depending on the thickness of the cut. The internal temperature should reach 145°F (measured with a meat thermometer in the thickest part).

2. What’s the best way to wrap the pork sirloin during smoking?

Wrapping helps retain moisture and speeds up cooking. Once the pork reaches 130–135°F, wrap it tightly in butcher paper or foil and move it to 250°F for 45 minutes to 1 hour. This ensures even cooking without drying out.

3. Can I use a different rub or seasoning instead of the suggested mix?

Absolutely! Adjust the rub to taste, but keep the balance of spices—think smoky, slightly sweet, and savory. If you’re unsure, use a simple mix of paprika, brown sugar, garlic powder, and black pepper for a classic approach.

4. How do I know when the pork is done without a meat thermometer?

Look for visual cues: the edges should pull away from the knife, and the meat will be slightly pink in the center (not fully cooked). If you’re unsure, pull it off the smoker at 140°F and let it rest for 10–15 minutes before slicing.

5. Should I brine the pork sirloin before smoking, and if so, how?

A quick brine (1–2 hours in a mix of water, salt, and brown sugar) can enhance flavor and tenderness. For best results, pat the pork dry before smoking to avoid steaming it instead of smoking it.