Are you looking for an easy step-by-step smoked pork loin recipe? We got you covered here!
I love pork, there is no doubt about that. However, which smoked post recipe I like, now that always changes.
Creating a great smoked pork loin can be easy. All you need is a good cut of meat, great smoked pork tenderloin recipe and of course a reliable smoker.
Tip: Whether you are looking for a traditional horizontal smoker or an offset vertical smoker we’ve got one here for you.
Smoked Pork Loin Recipe
Here is my favorite smoked pork tenderloin recipe including the easy step-by-step guide:
Choosing the right ingredients is the key to creating the best smoked pork loin recipe.
Today we are working with only five:
- 2 tbsp coarse sea salt
- 1 tbsp cracked black pepper
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 2 tbsp grapeseed oil
Once the smoked pork loin marinade is ready to go, rub the meat with the mixture and place the pork in a plastic bag.
Make sure to leave the meat to marinate at least 2 hours.
In my case, I have placed the pork marinating in the refrigerator overnight, giving the meat a good 8 hours of flavoring.
Build the fire at least 1 hour before the cooking starts. This way you can bring up the fire to a nice steady smoke and heat.
Stabilize the temperature in the cooking chamber to no more than 250F.
In case you don’t have one yet, I am using the iChef thermometer by Maverick. This little gizmo allows me to have a bit more freedom whilst smoking.
Most of the smokers come with an already built-in temperature gauge, which is usually placed at the top of the cover.
Although you already have one there, the temperature in the smoker varies from one side to the other just as much as from the top of the chamber to the grate level.
That is why it is important to position the probe at the level of the meat.
The whole smoke should take about 3 hours.
Once the internal temperature of the meat reaches 150F, the meat is ready to be taken out of the smoker.
I like to rest my smoked loin to rest for at least 30 minutes on the uncovered on the bench. After that, it is ready to get forked!