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.