Ready to elevate your culinary game with something irresistibly smoky and succulent? Our roundup of 17 Delicious Smoked Pork Loin Recipes is your ticket to transforming this versatile cut into a show-stopping meal for any occasion. Whether you’re craving quick weeknight dinners or planning a festive feast, these recipes promise to deliver flavor-packed satisfaction that’ll have everyone asking for seconds. Let’s dive into the smoky goodness!
Honey Glazed Smoked Pork Loin
Succulent and richly flavored, this honey glazed smoked pork loin is a showstopper that marries the deep, smoky aromas of slow cooking with the sweet, sticky allure of honey. Perfect for a weekend feast, it promises to elevate your dining experience with its tender texture and caramelized exterior.
Ingredients
- For the pork loin:
- 1 (3 to 4-pound) pork loin
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- For the glaze:
- 1/2 cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
Instructions
- Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle, fruity smoke flavor.
- Rub the pork loin evenly with olive oil, then season all sides with salt, pepper, garlic powder, and onion powder.
- Place the pork loin in the smoker, fat side up, and smoke for 3 hours, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer to ensure accuracy.
- While the pork smokes, whisk together honey, apple cider vinegar, Dijon mustard, and smoked paprika in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened, then set aside.
- After 3 hours, brush the pork loin generously with the honey glaze. Smoke for an additional 30 minutes to caramelize the glaze.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist bite.
- Slice the pork loin against the grain into 1/2-inch thick pieces. Serve immediately. Tip: For an extra touch, drizzle with remaining glaze and garnish with fresh thyme.
Beautifully balanced, the honey glaze adds a glossy sheen and a hint of sweetness that complements the smoky, savory pork. Serve it atop a bed of roasted vegetables or alongside a crisp apple slaw for a meal that’s as visually appealing as it is delicious.
Garlic and Herb Smoked Pork Loin
Harmoniously blending the robust flavors of garlic and fresh herbs, this smoked pork loin is a testament to the art of slow cooking, offering a succulent centerpiece that’s both aromatic and irresistibly tender.
Ingredients
- For the brine:
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp black peppercorns
- 2 bay leaves
- For the pork loin:
- 1 (3 to 4 lb) pork loin, trimmed
- 2 tbsp olive oil
- For the garlic and herb rub:
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp smoked paprika
- 1 tsp ground black pepper
Instructions
- In a large pot, combine water, kosher salt, brown sugar, black peppercorns, and bay leaves. Bring to a boil over high heat, stirring until the salt and sugar dissolve. Remove from heat and let cool to room temperature.
- Submerge the pork loin in the brine, ensuring it’s fully covered. Refrigerate for 12 to 24 hours for optimal flavor penetration.
- Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle smoky flavor.
- Remove the pork loin from the brine and pat dry with paper towels. Discard the brine.
- Rub the pork loin evenly with olive oil, then apply the garlic and herb rub, pressing gently to adhere.
- Place the pork loin in the smoker. Smoke until the internal temperature reaches 145°F, about 3 to 4 hours, rotating halfway through for even cooking.
- Remove the pork loin from the smoker and let rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
Juicy and fragrant, this garlic and herb smoked pork loin boasts a perfect balance of smokiness and herbal notes, with a crust that’s delightfully crisp. Serve it sliced over a bed of roasted vegetables or alongside a creamy polenta for a meal that’s as visually stunning as it is delicious.
Applewood Smoked Pork Loin with Maple Syrup
Elevate your culinary repertoire with this Applewood Smoked Pork Loin with Maple Syrup, a dish that masterfully balances the robust smokiness of applewood with the sweet, velvety notes of maple. Perfect for a cozy dinner or a sophisticated gathering, this recipe promises a delightful interplay of flavors and textures that will leave your guests in awe.
Ingredients
- For the pork loin:
- 1 (3-pound) pork loin
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- For the glaze:
- 1/2 cup pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
Instructions
- Preheat your smoker to 225°F using applewood chips for that signature smoky flavor.
- Rub the pork loin evenly with olive oil, then season generously with kosher salt and black pepper.
- Place the pork loin in the smoker and cook for about 3 hours, or until the internal temperature reaches 145°F, ensuring a juicy and tender result.
- While the pork is smoking, prepare the glaze by combining maple syrup, apple cider vinegar, and smoked paprika in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
- During the last 30 minutes of smoking, brush the pork loin with the glaze every 10 minutes to build a glossy, flavorful crust.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing to allow the juices to redistribute.
A symphony of flavors awaits with each slice of this pork loin, where the smokiness and sweetness dance harmoniously on the palate. Serve it alongside roasted autumn vegetables or atop a bed of creamy polenta for a meal that’s as visually stunning as it is delicious.
Spicy Chipotle Smoked Pork Loin
Nothing elevates a summer gathering quite like the rich, smoky flavors of a perfectly prepared pork loin. Our Spicy Chipotle Smoked Pork Loin combines the deep heat of chipotle with the succulent tenderness of pork, creating a dish that’s as unforgettable as it is delicious.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp chipotle powder
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- For the pork loin:
- 1 (3-pound) pork loin
- 1 cup applewood chips, soaked in water for 30 minutes
Instructions
- In a small bowl, whisk together the olive oil, chipotle powder, smoked paprika, garlic powder, and salt to create the marinade.
- Place the pork loin in a large resealable bag and pour the marinade over it, ensuring the meat is evenly coated. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Preheat your smoker to 225°F. Add the soaked applewood chips to the smoker box or directly to the coals for smoke.
- Remove the pork loin from the marinade, letting any excess drip off. Place it in the smoker.
- Smoke the pork loin for about 3 hours, or until the internal temperature reaches 145°F, using a meat thermometer to check.
- Let the pork loin rest for 10 minutes before slicing to allow the juices to redistribute.
Hearty and flavorful, this Spicy Chipotle Smoked Pork Loin boasts a perfect balance of heat and smokiness. Serve it sliced atop a bed of creamy polenta or alongside a crisp, refreshing slaw for a meal that’s sure to impress.
Smoked Pork Loin with Peach BBQ Sauce
Heirloom flavors and modern techniques come together in this smoked pork loin, glazed with a luscious peach BBQ sauce that promises to elevate your summer dining experience.
Ingredients
- For the pork loin:
- 1 (3-pound) pork loin
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- For the peach BBQ sauce:
- 1 cup peach preserves
- 1/2 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
Instructions
- Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle, fruity smoke flavor.
- Rub the pork loin evenly with olive oil, then season all sides with salt, black pepper, and smoked paprika.
- Place the pork loin in the smoker and cook for approximately 3 hours, or until the internal temperature reaches 145°F, ensuring a juicy finish.
- While the pork smokes, combine peach preserves, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, and cayenne pepper in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- During the last 30 minutes of smoking, brush the pork loin generously with the peach BBQ sauce every 10 minutes to build a glossy, flavorful crust.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring each slice is moist and tender.
Marvel at the perfect balance of smoky and sweet in every bite, with the peach BBQ sauce adding a vibrant, tangy contrast to the rich pork. Serve alongside grilled vegetables or a crisp apple slaw for a complete meal that celebrates the season’s bounty.
Rosemary and Thyme Smoked Pork Loin
Mastering the art of smoking meat transforms the humble pork loin into a symphony of flavors, where the aromatic duo of rosemary and thyme plays the lead. This dish, with its golden crust and tender interior, promises a dining experience that’s both rustic and refined.
Ingredients
- For the brine:
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp black peppercorns
- 4 cups water
- For the rub:
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- For smoking:
- 1 (3-4 lb) pork loin
- 2 cups applewood chips, soaked in water for 30 minutes
Instructions
- In a large pot, combine kosher salt, brown sugar, black peppercorns, and water. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat and let cool to room temperature.
- Submerge the pork loin in the brine, ensuring it’s fully covered. Refrigerate for 12 hours for optimal flavor penetration.
- Remove the pork loin from the brine and pat dry with paper towels. Let it sit at room temperature for 30 minutes to take the chill off.
- In a small bowl, mix together rosemary, thyme, garlic powder, onion powder, and smoked paprika to create the rub. Generously coat the pork loin with the rub on all sides.
- Preheat your smoker to 225°F. Add the soaked applewood chips to the smoker box or directly onto the coals for smoke.
- Place the pork loin in the smoker. Smoke for 3 hours, or until the internal temperature reaches 145°F, using a meat thermometer to check.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
Carving into this rosemary and thyme smoked pork loin reveals a perfectly pink center, enveloped by a crust that’s fragrant with herbs and smoke. Serve it atop a bed of roasted root vegetables or slice thinly for an elegant sandwich option, where the smoky nuances truly shine.
Smoked Pork Loin with Cherry Balsamic Glaze
Nothing elevates a simple pork loin quite like the deep, smoky flavors paired with the sweet and tangy notes of a cherry balsamic glaze. This dish is a testament to the beauty of balancing flavors, offering a gourmet experience that’s surprisingly straightforward to achieve at home.
Ingredients
- For the pork loin:
- 1 (3-pound) pork loin
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- For the cherry balsamic glaze:
- 1 cup cherry preserves
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1/2 tsp red pepper flakes
Instructions
- Preheat your smoker to 225°F, using hickory or applewood chips for a subtle, sweet smoke flavor.
- Rub the pork loin evenly with olive oil, then season all sides with salt, black pepper, garlic powder, and onion powder.
- Place the pork loin in the smoker and cook for about 3 hours, or until the internal temperature reaches 145°F, ensuring a juicy finish.
- While the pork cooks, combine cherry preserves, balsamic vinegar, honey, Dijon mustard, and red pepper flakes in a small saucepan over medium heat.
- Simmer the glaze for 10 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
- During the last 30 minutes of smoking, brush the pork loin generously with the cherry balsamic glaze every 10 minutes to build a sticky, flavorful crust.
- Once the pork reaches the desired temperature, remove it from the smoker and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist.
Perfectly smoked pork loin with a cherry balsamic glaze offers a delightful contrast of smoky and sweet, with a tender texture that melts in your mouth. Serve it sliced over a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.
Brown Sugar and Mustard Smoked Pork Loin
Masterfully blending the sweet allure of brown sugar with the tangy punch of mustard, this smoked pork loin is a testament to the art of balance in flavors. Perfect for a summer gathering or a cozy winter feast, it promises a succulent centerpiece that’s as visually stunning as it is delicious.
Ingredients
- For the brine:
- 1 cup brown sugar
- 1/2 cup kosher salt
- 4 cups water
- For the rub:
- 2 tbsp brown sugar
- 1 tbsp ground mustard
- 1 tsp smoked paprika
- For the glaze:
- 1/4 cup Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- In a large bowl, dissolve 1 cup brown sugar and 1/2 cup kosher salt in 4 cups water to create the brine. Submerge the pork loin in the brine, cover, and refrigerate for at least 4 hours, preferably overnight, to ensure deep flavor penetration.
- Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle smoky flavor that complements the pork.
- Remove the pork loin from the brine, pat dry with paper towels, and let it sit at room temperature for 30 minutes to take the chill off.
- In a small bowl, mix 2 tbsp brown sugar, 1 tbsp ground mustard, and 1 tsp smoked paprika to create the rub. Generously coat the pork loin with the rub, pressing gently to adhere.
- Place the pork loin in the smoker, fat side up, and smoke until the internal temperature reaches 145°F, about 3 hours, maintaining a consistent smoker temperature.
- While the pork smokes, whisk together 1/4 cup Dijon mustard, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar in a small saucepan over low heat until the sugar dissolves, creating a glossy glaze.
- During the last 30 minutes of smoking, brush the pork loin with the glaze every 10 minutes to build a sticky, caramelized crust.
- Once the pork reaches the desired internal temperature, remove it from the smoker and let it rest for 15 minutes before slicing to allow the juices to redistribute.
Zesty and aromatic, this smoked pork loin boasts a tender interior with a beautifully caramelized exterior. Serve it sliced atop a bed of roasted vegetables or alongside a crisp apple slaw for a meal that’s as balanced as it is bold.
Smoked Pork Loin Stuffed with Apples and Sage
Whispering autumn into every bite, this smoked pork loin stuffed with apples and sage marries the succulence of perfectly cooked pork with the sweet and earthy flavors of its filling, creating a dish that’s as visually stunning as it is delicious.
Ingredients
- For the pork loin:
- 1 (3-pound) pork loin, butterflied
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the stuffing:
- 2 cups diced apples
- 1/4 cup chopped fresh sage
- 1/4 cup breadcrumbs
- 2 tbsp melted butter
- 1/2 tsp salt
- For smoking:
- 2 cups applewood chips, soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F, adding the soaked applewood chips to the coals for a subtle, fruity smoke.
- Season the butterflied pork loin evenly with olive oil, salt, and black pepper, ensuring every part is covered for maximum flavor.
- In a bowl, mix the diced apples, chopped sage, breadcrumbs, melted butter, and salt to create the stuffing, combining until the mixture is evenly moist.
- Spread the stuffing evenly over the butterflied pork loin, then carefully roll the loin back up, securing it with kitchen twine at 2-inch intervals to hold its shape during cooking.
- Place the stuffed pork loin in the smoker, closing the lid to maintain a consistent temperature, and smoke for 3 hours, or until the internal temperature reaches 145°F.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing, allowing the juices to redistribute for a moist, flavorful dish.
Best enjoyed sliced thickly to showcase the spiral of apples and sage, this smoked pork loin offers a tender texture with a smoky crust that contrasts beautifully with the sweet, aromatic filling. Serve it alongside a crisp autumn salad or roasted root vegetables for a meal that celebrates the season.
Cajun Spiced Smoked Pork Loin
Unveiling a dish that marries the bold flavors of Cajun seasoning with the tender, smoky allure of perfectly cooked pork loin, this recipe promises to elevate your culinary repertoire. Ideal for gatherings or a sumptuous family dinner, it’s a testament to the art of smoking meat with finesse.
Ingredients
- For the rub:
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- For the pork loin:
- 1 (3-4 lb) pork loin
- 2 tbsp olive oil
- For smoking:
- 2 cups hickory wood chips, soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
- In a small bowl, combine all the rub ingredients until well mixed.
- Pat the pork loin dry with paper towels, then rub it evenly with olive oil to help the seasoning adhere.
- Generously apply the rub all over the pork loin, pressing gently to ensure it sticks.
- Place the soaked wood chips in the smoker’s chip tray to start generating smoke.
- Insert a meat thermometer into the thickest part of the pork loin, being careful not to touch bone.
- Smoke the pork loin at 225°F until the internal temperature reaches 145°F, about 3-4 hours, depending on size.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing to allow the juices to redistribute.
Exquisite in its simplicity, the Cajun Spiced Smoked Pork Loin boasts a crusty exterior giving way to juicy, flavorful meat. Serve it sliced over a bed of creamy polenta or alongside a crisp, refreshing slaw to balance the richness.
Smoked Pork Loin with Pineapple Salsa
Unveiling a dish that marries the robust flavors of smoked pork with the vibrant zest of pineapple salsa, this recipe is a testament to the art of balancing savory and sweet. Perfect for a summer gathering or a cozy winter feast, it promises to elevate your culinary repertoire with its sophisticated yet approachable profile.
Ingredients
- For the Smoked Pork Loin:
- 1 (3 to 4 lb) pork loin
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- For the Pineapple Salsa:
- 2 cups diced fresh pineapple
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced
- 2 tbsp lime juice
- 1 tbsp honey
- Salt to taste
Instructions
- Preheat your smoker to 225°F, ensuring a steady temperature for even cooking.
- Rub the pork loin evenly with olive oil, then season all sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Place the pork loin in the smoker and cook for about 3 hours, or until the internal temperature reaches 145°F, using a meat thermometer for accuracy.
- While the pork smokes, prepare the pineapple salsa by combining diced pineapple, red onion, cilantro, jalapeño, lime juice, honey, and salt in a bowl. Mix well and refrigerate to allow flavors to meld.
- Once the pork loin reaches the desired temperature, remove it from the smoker and let it rest for 10 minutes before slicing.
- Serve the smoked pork loin slices topped with pineapple salsa, ensuring each bite is a harmonious blend of smoky and sweet flavors.
Best enjoyed when the smoky richness of the pork contrasts beautifully with the fresh, tangy salsa, this dish is a celebration of textures and tastes. Consider serving it alongside a crisp green salad or over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.
Bourbon Glazed Smoked Pork Loin
Venturing into the realm of gourmet barbecue, this dish marries the rich, smoky flavors of perfectly cooked pork loin with the sweet, nuanced depth of a bourbon glaze, creating a symphony of flavors that’s both sophisticated and deeply satisfying.
Ingredients
- For the pork loin:
- 1 (3-pound) pork loin
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- For the bourbon glaze:
- 1/2 cup bourbon
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
Instructions
- Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle, sweet smoke flavor.
- Rub the pork loin evenly with olive oil, then season all sides with salt, pepper, and smoked paprika.
- Place the pork loin in the smoker. Smoke for 3 hours, or until the internal temperature reaches 145°F, ensuring a juicy finish.
- While the pork smokes, prepare the bourbon glaze. In a small saucepan over medium heat, combine bourbon, brown sugar, soy sauce, Dijon mustard, and garlic powder. Simmer for 10 minutes, stirring occasionally, until the glaze thickens slightly.
- After the pork has smoked for 3 hours, brush it generously with the bourbon glaze. Continue smoking for another 30 minutes, allowing the glaze to caramelize.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This rest period ensures the juices redistribute, making every bite succulent.
Now, the bourbon glazed smoked pork loin presents a perfect balance of smoky and sweet, with a tender texture that melts in your mouth. Serve it sliced over a bed of creamy polenta or alongside roasted autumn vegetables for a meal that’s as visually stunning as it is delicious.
Smoked Pork Loin with Cranberry Orange Relish
Whispering autumn flavors into every bite, this smoked pork loin paired with a vibrant cranberry orange relish is a celebration of seasonal produce and smoky depth. The dish marries the rich, tender textures of perfectly smoked meat with the bright, tangy notes of the relish, creating a harmonious balance on the palate.
Ingredients
- For the pork loin:
- 1 (3 to 4 lb) pork loin
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- For the cranberry orange relish:
- 1 cup fresh cranberries
- 1 orange, zested and juiced
- 1/4 cup sugar
- 1/4 cup water
- 1/4 tsp cinnamon
Instructions
- Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle, fruity smoke flavor.
- Rub the pork loin evenly with olive oil, then season all sides with salt, pepper, garlic powder, and onion powder.
- Place the pork loin in the smoker and smoke for about 3 hours, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer to ensure accuracy.
- While the pork smokes, combine cranberries, orange zest, orange juice, sugar, water, and cinnamon in a small saucepan over medium heat.
- Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the cranberries burst and the relish thickens. Tip: For a smoother relish, lightly mash the cranberries as they cook.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist and flavorful slice.
- Serve the smoked pork loin slices with a generous spoonful of cranberry orange relish on top.
Zesty and succulent, this smoked pork loin with cranberry orange relish offers a delightful contrast of flavors and textures. The smokiness of the pork is beautifully offset by the relish’s bright acidity, making it a standout dish for any autumn gathering. Consider serving it alongside roasted root vegetables or a simple arugula salad for a complete meal.
Smoked Pork Loin with a Coffee Rub
Few dishes marry the boldness of coffee with the succulence of pork as harmoniously as this smoked pork loin. A coffee rub not only imparts a deep, aromatic crust but also tenderizes the meat, creating a symphony of flavors that’s both unexpected and unforgettable.
Ingredients
- For the rub:
- 2 tbsp finely ground coffee
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- For the pork loin:
- 1 (3-4 lb) pork loin, trimmed
- 2 tbsp olive oil
Instructions
- Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle, sweet smoke flavor.
- In a small bowl, combine the ground coffee, brown sugar, smoked paprika, garlic powder, salt, and black pepper to create the rub.
- Pat the pork loin dry with paper towels, then lightly coat it with olive oil to help the rub adhere.
- Generously apply the coffee rub to all sides of the pork loin, pressing gently to ensure it sticks.
- Place the pork loin in the smoker, fat side up, and smoke until the internal temperature reaches 145°F, about 2.5 to 3 hours. Use a meat thermometer for accuracy.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
The smoked pork loin emerges with a crust that’s richly caramelized and slightly crisp, giving way to tender, juicy meat infused with the nuanced flavors of coffee and smoke. Serve it sliced atop a bed of creamy polenta or alongside a vibrant apple slaw for a meal that’s as visually stunning as it is delicious.
Smoked Pork Loin Wrapped in Bacon
Elevate your culinary repertoire with a dish that marries the robust flavors of smoked pork loin with the irresistible crispness of bacon, creating a symphony of taste and texture that’s bound to impress.
Ingredients
- For the pork loin:
- 1 (3-pound) pork loin
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For wrapping:
- 12 slices bacon
- For smoking:
- 2 cups wood chips (hickory or applewood), soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F.
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the pork loin with olive oil, then evenly coat it with the spice mixture.
- Arrange the bacon slices on a cutting board, slightly overlapping, and place the seasoned pork loin on top. Wrap the bacon around the pork loin, securing with toothpicks if necessary.
- Place the wrapped pork loin in the smoker and add the soaked wood chips to the coals.
- Smoke the pork loin for 3 hours, or until the internal temperature reaches 145°F, checking the temperature with a meat thermometer.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing.
Velvety and rich, the smoked pork loin wrapped in bacon offers a perfect balance of smoky and savory notes, with the bacon adding a delightful crunch. Serve it sliced atop a bed of creamy polenta or alongside a crisp apple slaw for a meal that’s as visually stunning as it is delicious.
Smoked Pork Loin with a Sweet and Tangy Glaze
Revered for its succulent texture and rich flavor, smoked pork loin with a sweet and tangy glaze is a dish that promises to elevate any dining experience. This recipe marries the deep, smoky notes of perfectly cooked pork with a glaze that balances sweetness and acidity, creating a harmonious blend of flavors.
Ingredients
- For the pork loin:
- 1 (3 to 4-pound) pork loin
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- For the glaze:
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tsp smoked paprika
Instructions
- Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle, fruity smoke flavor.
- Rub the pork loin evenly with olive oil, then season all sides with salt, pepper, garlic powder, and onion powder.
- Place the pork loin in the smoker, fat side up, and smoke for about 3 hours, or until the internal temperature reaches 145°F.
- While the pork smokes, combine honey, apple cider vinegar, Dijon mustard, soy sauce, and smoked paprika in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the glaze thickens slightly.
- During the last 30 minutes of smoking, brush the pork loin generously with the glaze every 10 minutes to build a glossy, flavorful crust.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender bite.
Masterfully glazed and smoked to perfection, this pork loin boasts a caramelized exterior that gives way to a juicy, pink center. Serve it sliced over a bed of creamy polenta or alongside roasted autumn vegetables for a meal that’s as visually stunning as it is delicious.
Smoked Pork Loin with a Spicy Mango Chutney
Yield to the allure of a perfectly smoked pork loin, its tender fibers infused with the deep, woodsy essence of the grill, elegantly paired with a vibrant spicy mango chutney that dances on the palate with a sweet and fiery harmony.
Ingredients
- For the Pork Loin:
- 1 (3 to 4 lb) pork loin
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- For the Spicy Mango Chutney:
- 2 ripe mangoes, peeled and diced
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1 tbsp fresh ginger, grated
- 1 tsp mustard seeds
- 1/2 tsp ground cumin
- 1/2 tsp salt
Instructions
- Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle, sweet smoke flavor.
- Rub the pork loin evenly with olive oil, then season all sides with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Place the pork loin in the smoker, fat side up, and smoke until the internal temperature reaches 145°F, about 3 to 4 hours, checking the temperature with a meat thermometer.
- While the pork smokes, prepare the chutney: In a medium saucepan over medium heat, combine mangoes, apple cider vinegar, brown sugar, red onion, jalapeño, ginger, mustard seeds, cumin, and salt.
- Bring the mixture to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally, until the mangoes soften and the chutney thickens.
- Remove the pork loin from the smoker and let it rest for 10 minutes before slicing to allow the juices to redistribute.
- Serve the smoked pork loin slices with a generous spoonful of spicy mango chutney on top.
Lusciously tender with a smoky crust, the pork loin is beautifully contrasted by the chutney’s bright acidity and heat. For an unforgettable presentation, arrange the slices on a platter with the chutney drizzled artistically around, garnished with fresh cilantro leaves.
Conclusion
Whether you’re planning a cozy family dinner or a grand festive feast, these 17 smoked pork loin recipes offer something for every occasion. Each dish promises to deliver mouthwatering flavors that’ll have everyone asking for seconds. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!