Smoked Pork Loin Roast

Moist smoked pork loin is simply delicious and super versatile. Cook once, eat two or three times! I slow smoke this roast in our electric smoker for about 4 hours. Sliced extra thin for sandwiches, thickly for lean smoked pork loin steaks or chopped and stir-fried with an Asian flair, this pork is tasty!

Pork Loin is very lean with a thin fat cap that helps to keep it moist while cooking for such a long time. Roasting it at a very low temperature ensures that it's tender.


I use Our Favorite Barbecue Dry Rub to season the roast and then add some apple cider vinegar and water to a drip pan in the smoker for added flavor and moisture. It's so simple I can prep it in minutes and once it's in the smoker I only need to check on it a few times to add wood chips throughout the day. 

Look at how juicy this pork loin is! I removed this roast after 3 1/2 hours of smoking at 215 degrees when the internal temperature had reached 145 degrees. This is the correct temperature for a safe medium rare pork loin and it is still just a touch pink inside. 

Remove the roast(s) from the smoker when the internal temperature reaches 145 for Medium Rare, 150-155 for Medium, or 165 for Well Done.  

Pork Loin is such a lean meat, I don't personally recommend cooking this cut to the Well Done stage. I feel it becomes too dry and dense. 

After removing the roast from the smoker, I cover it with foil and let it rest for at least 20 minutes while I finish up the other elements of the meal. Then we slice it up. 

It's incredibly important to let this lean roast rest properly or you will risk losing plenty of delicious juices into the pan that are much better inside the slices of tasty pork.

First we have some gorgeous smoked pork loin steaks for dinner. Simple and elegant. Don't bother with a sauce because these steaks don't need a thing to improve their flavor.
Later on, I like to slice some thinly or into strips for my yummy Smoked Pork Loin Sliders with Arugula or Smoked Pork Wraps
If there's anything left after that I use it make a lovely stir-fry that reminds me a little of a Chinese barbecue pork stir-fry. Try a Smoked Pork Loin Stir-fry for a quick veggieful dish. (Recipe coming soon!)
I hope you are enjoying your summer! We certainly have been enjoying ours. Click over to our Adventures Page to see what we've been up to!
~ Melisa

Smoked Pork Loin Roast

One or more 3-4 pound pork loin roast
1/4 cup of Our Favorite Dry Rub per roast.
2 cups apple cider vinegar
1 cup water 
Rub each pork loin roast with 1/4 cup of Our Favorite Barbecue Dry Rub. Place uncovered in a refrigerator overnight.
Five hours or so before you would like to serve, remove the roast from the refrigerator and place in your smoker set to 215 degrees F. 
Add the apple cider vinegar and water to a drip pan beneath the roast and add the wood chips or pellets to your smoker. 
Repeat adding smoke as needed and water to the drip pan if it dies out. 
Remove the roast(s) from the smoker when the internal temperature reaches 145 for Medium Rare, 150-155 for Medium, or 165 for Well Done.  
Cover the smoked Pork Loin Roast(s) with foil and allow to rest at least 20 minutes before slicing. You will be glad you did!
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Copywrite © 2019 by Melisa Smith