This juicy Smoked Pork Loin is easy to make, and doesn't take long to get that wonderfully smoked flavor! It's perfect for serving to summertime gatherings of family and friends, and the leftovers make incredibly delicious sandwiches!!
This delicious smoked pork loin is a tasty part of any meal that the whole family will love!
Smoked Pork Loin Recipe
I love a good pork loin, and part of what makes a really good pork loin for me is when it turns out incredibly tender and juicy! So take the time to let this pork loin roast sit and marinate, it's totally worth it! A minimum of 4 hours, but ideally for 6 - 12 hours to really let the pork take on the marinade flavor.
My usually smoking had to wait this year, as my poor little electric smoker needed a replacement cord. I figured that out just when I wanted some to try out some new ideas, of course!
Despite impatiently waiting for a new cord this year, I have smoked many pork loins with great results. However, this marinade combination with the pork is my best smoked pork loin recipe yet!
How To Make A Smoked Pork Loin
To get your smoked pork loin started, prepare the pork loin roast portion by removing from packaging and patting the roast dry. Remove fat in excess of a quarter inch in thickness and silverskin, if desired. *I left my fat cap in place as it wasn't super thick and I want the fatty section to melt down into my pork loin as much as possible.
Smoked Pork Loin Marinade
Using a one gallon ziploc plastic storage bag, add the marinade ingredients including: apple cider, honey, minced or crushed garlic, Dijon mustard, kosher salt, minced or crushed ginger, coarse ground pepper, ground sage, and chopped parsley. Squeeze the bag to mix the marinade ingredients, then place the prepared pork loin roast into the ziploc storage bag.
Squeeze out as much air as possible when sealing the plastic bag, then massage the marinade around the pork loin until well coated. Place the bag of pork and marinade in the refrigerator and allow to marinate for at least 4 hours, with 6 - 12 hours being optimal.
Once the pork loin has been marinating and you are ready to fire up your smoker, remove the pork loin in marinade from the refrigerator and allow it to warm at room temperature for 30 minutes. Preheat your smoker to 225ºF ( 107ºC ) and load your wood tray with wood chips of your choice.
I am using apple wood with my apple cider marinated pork loin roast, but hickory, sugar maple, pecan and oak are also good choices. Fruit woods like orange and peach have a citrus hint to them and pear is a close flavor to apple.
When the pork has warmed and the smoker is preheated, remove the pork loin from the bag of marinade. Place directly onto your smoker grill grate and discard the remaining marinade.
Pat the pork loin mostly dry using paper towels, then ( optional ) rub two tablespoons of light brown sugar over the entire surface of the pork loin roast. Transfer into your preheated smoker and close the door or lid to start the smoking process.
Smoke the marinated pork loin roast for 2 ½ - 3 hours or until the internal temperature is 145ºF ( 63ºC ) as read by a digital meat thermometer. Remove the smoked pork loin from your smoker and transfer to a serving plate or cutting board.*Smoking times will vary based on the thickness of your pork loin roast portion, your model of smoker, and the temperature consistency while smoking.
Loosely 'tent' the pork loin with a square of aluminum foil and allow the pork to rest for 15 minutes before serving.
Serve your perfectly delicious smoked pork loin with some of my creamy smoked mac and cheese or fabulous au gratin potatoes ( that you can smoke with the pork loin during the 1 ½ hour of cook time ).
Looking for more great pork recipes?? Try my tasty marinated grilled pork chops, or pork tenderloin with mushroom gravy!
Smoked Pork Loin
Ingredients
Smoked Pork Loin
- 5 lb pork loin roast
Smoked Pork Loin Marinade
- 2 cups apple cider
- 1 Tbsp honey
- ½ Tbsp garlic (minced or crushed)
- 1 tsp Dijon mustard (or ¼ tsp ground mustard)
- 1 tsp salt (kosher salt)
- ½ tsp ginger (minced or crushed, or ⅛ tsp ground ginger)
- ½ tsp pepper (fresh ground)
- ½ tsp ground sage
- ½ tsp parsley
Instructions
- Remove pork from packaging and trim excess fat, more than ¼ inch thick, and silverskin if desired. Pat your pork loin roast dry.
- Combine the marinade ingredients in a one gallon ziploc plastic storage bag (apple cider, honey, garlic, Dijon, salt, ginger, pepper, ground sage, and parsley). Squeeze the contents until well combined.
- Transfer the prepared pork into the ziploc storage bag with marinade, then squeeze the air out while sealing the bag. Massage the marinade into and around the pork loin roast to coat thoroughly. Refrigerate and allow to marinate for at least 4 hours, up to 12 hours.
- Once the pork loin has marinated and you are ready to get it started smoking, remove the marinating pork loin from the refrigerator and allow it to come to room temperature for about 30 minutes. Preheat your smoker to 225 degrees F (107 degrees C).
- When your smoker is preheated and the pork has warmed, remove from marinade and place directly onto your smoker grill grates. Discard the remaining marinade. Pat the marinated pork loin to remove excess liquid. (Optional) Rub entire pork loin with 2 tablespoons of brown sugar, if desired.
- Transfer the prepared pork loin to your preheated smoker and close the door or lid. Smoke for 2 ½ - 3 hours (depending on the thickness of your pork portion) or until the pork loin reaches an internal temperature of 145 degrees F (63 degrees C).
- Remove the pork loin when done and place on serving tray or cutting board. Loosely 'tent' a square of aluminum foil over the pork loin roast and allow to rest for 15 minutes before serving.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Leave a Reply