Pork loin roast is undoubtedly one of my favorite weeknight meats — so incredibly versatile, perfect on the grill or in the smoker. This smoked pork loin is scented with apple wood smoke and encrusted in a coat of bold spices and herbs.
Tips for Purchasing, Preparing and Presenting Smoked Pork Loin:
Pick your pork: What to look for
The pork loin roast is a lean, budget-friendly cut harvested from the pig between the shoulder and rear leg. Often confused with the tenderloin, the loin roast weighs in between 2-5 pounds, while the tenderloin usually tips the scales below 2 pounds. When purchasing from the butcher look for pink, evenly colored meat that’s slightly marbled and presented with a thick fat cap. Also, the loin can be purchased either bone-in or boneless, depending upon your preference for presentation.
Choose your chips
Apple wood is the perfect complement this time of year because of its sweet flavor, but any fruit or hardwood will do.
Find the flavor
To help the smoking process, apply a liberal degree of spices to the exterior of the pork. The thick application of salt, pepper and herbs not only imparts tremendous flavor, but assists in the meat’s capacity to absorb the wood smoke.
Low and slow
When considering pork loin, it’s important to understand that the “other white meat” is incredibly lean, lacking the fatty intramuscular marbling to keep the meat moist over longer cooking periods. So keep a close eye on the low and slow smoking method. Pork quickly transitions from a mouthwatering medium to over-cooked well done in an instant. I turn my Char-Broil® Digital Electric Smoker to a well-balanced 275 degrees and use a digital thermometer to gauge the internal temperature until the pork loin reaches 140-145 degrees in its thickest part.
|Smoking Time:||2 hrs|
Smoked Pork Tenderloin in Digital Electric Smoker
Ready to rest
Immediately following the cooking process allow 10-15 minutes of uncovered rest time before slicing and presenting. Plan for the loin to rise in temperature internally 5-7 degrees over the resting period. So, if you’d like to present the meat at 150 degrees, remove the pork at 145 degrees from the smoker.
- 4 cups apple wood chips
- 1 pork loin, trimmed
- 3 tablespoons canola oil
- 2 tablespoons garlic powder
- 2 tablespoons dried rosemary, finely chopped
- 1/4 cup kosher salt
- 1/2 cup dry roasted pistachios, chopped plus additional for garnish
- 1 cup ground black peppercorns
- Load the digital electric smoker with the wood chips and preheat it for 40 minutes. Set the temperature to 275 degrees.
- Pat the pork loin dry and brush with the oil.
- Scatter the spices and nuts on a large rimmed baking sheet and shake it to create a level bed of the spices.
- Roll the pork loin in the spices to create an even layer.
- Smoke the pork loin until the internal temperature reaches 145 degrees as measured with the digital thermometer.
- Let the pork loin rest 10-15 minutes before slicing.
Looking for other great ideas for smoked pork loin? Try our recipe for Smoked Pork Loin Rub, or for even more flavorful meat, check out our Smoked Pork Loin Brine Recipe found on the Char-Broil community site.