Smoked pork loin is an excellent choice for a flavorful, lean main course. It offers a mild, satisfying taste while remaining as healthy as white poultry meat. The herb rub — a blend of thyme, rosemary, garlic, and a savory barbecue seasoning — is a central part of this recipe, so don’t skip it.
- Prep Time: 30 minutes
- Cook Time: 3 to 4 hours (varies with thickness and whether you tie the loin)
- Smoker Temperature: 225–240°F (107–116°C)
- Internal Temperature at Finish: 145°F (63°C)
- Recommended Wood: Cherry and apple mix or any mild fruitwood
- Half pork loin (buy a whole loin and cut it in half or purchase a half if available). Little shrinkage occurs, so plan on roughly ½ lb per person.
- 2 tablespoons olive oil (for helping the rub adhere)
- Jeff’s Texas style rub — ¼ cup
- Cooking twine (optional, for trussing)
Herb Rub
- 1 cup fresh thyme sprigs (a generous handful)
- 1½ sprigs fresh rosemary
- 4 garlic cloves
- 2 heaping tablespoons Jeff’s original rub
- ½ cup olive oil (add a little more if the mixture isn’t loose enough)
Note: if using dried or pre-chopped herbs, a rough substitute is 2–3 tablespoons dried thyme and about 1 teaspoon dried rosemary to approximate the ratio.
Rosemary is much stronger than thyme, so use it sparingly. Combine the thyme, rosemary, garlic, olive oil, and seasoning in a food processor and pulse until roughly chopped and evenly combined. If you prefer, chop the herbs and garlic by hand and stir them into the oil and rub until well mixed.
Fresh garlic may not always appear in photos — it’s shy sometimes — but its aroma is essential to the rub.
Trim away excess fat and remove the silver skin with a sharp knife. This helps the rub penetrate and prevents chewy bits after cooking.
If the loin tapers at one end, consider cutting that end off to square the roast. It’s optional, but gives a more uniform appearance and even cooking.
Make shallow diagonal cuts, about 1/4 inch deep and an inch apart, across the surface. These small incisions increase surface area so the rub and herbs adhere better and flavor the meat more thoroughly.
Now the pork loin is ready for seasoning.
Brush the loin with olive oil to help the dry seasoning stick. Generously coat the entire roast — top, bottom, sides, and ends — with the Texas style rub, working it into the shallow cuts you made.
If you prefer, you can use the original rub instead of the Texas style; both work well as a foundational seasoning.
Spread about half of the herb rub over the top and rub it into the surface and sides. Flip the loin and apply the remaining herb rub to the bottom and ends. Make sure the rub is distributed evenly so every bite has herb flavor.
Place the rubbed pork loin in a lidded container and refrigerate for 4–6 hours or, ideally, overnight. Chilling allows the flavors to meld and the oil to settle into the meat.
About 20–30 minutes before smoking, remove the meat from the refrigerator and place it on a pan with a rack to make transport to the smoker easier.
Tying the loin with kitchen twine helps it hold a round shape, promoting even cooking and a neater presentation. Tie the roast at roughly 1-inch intervals along its length. This step is optional but useful for consistent results.
Use a mix of mild fruitwoods such as apple and cherry for a balanced, sweet smoke. Any smoker or grill capable of holding a steady 225°F (107°C) with indirect heat will work. Preheat until the temperature stabilizes before adding the pork.
Place the pork loin directly on the grate or on a rack. Smoke for approximately 3–4 hours, or until the center reaches 145°F (63°C) as measured by a reliable probe thermometer. When the internal temperature hits 145°F, remove the roast immediately to avoid overcooking.
If your smoker has a water pan, use it — it helps regulate temperature and environment humidity. Aim to add smoke for at least the first two hours; running a well-vented, light smoke for the entire cook is often preferred for a pronounced but balanced smoky flavor.
Because the pork is finished at a relatively low safe temperature, it will cool quickly. Let it rest for 3–5 minutes, remove any twine, then slice into ½-inch pieces and serve immediately. Properly cooked pork loin is moist and slightly pink in the center — that pink hue is normal and desirable.
Storing a Half Loin
If you don’t need a whole loin, buy a whole one, cut it in half, freeze one half, and cook the other when you’re ready.
Temperature Is Key
The single most important step to juicy, tender pork loin is monitoring the internal temperature. When the center reads 145°F (63°C), remove the roast immediately. Modern guidance from food safety authorities confirms 145°F is safe for whole pork and yields the best texture and flavor.
Smoker Temperature
Keep your smoker close to 225°F (107°C). Don’t rely on a built-in gauge if it hasn’t been calibrated. Use a trusted probe thermometer to monitor the meat’s internal temperature and check ambient smoker temperature if possible. A simple technique is to rest the probe in a potato or use a clip-on thermometer to measure the actual cooking environment.
Oven Option
If you don’t have a smoker, this method can be adapted to a conventional oven using the same temperatures and timings. However, the recipe benefits significantly from real smoke, so if you plan to smoke often, consider investing in a smoker of any type to enjoy deeper, truer flavors.
Why the Meat May Be Pink
When cooked to 145°F, whole pork can show a faint pink color in the center. This is normal and indicates the meat is tender and moist. If the pork is dry or tastes leathery, it was likely overcooked.
Herb Rubbed Smoked Pork Loin
30 mins
4 hrs
4 hrs 30 mins
Ingredients
- ½ pork loin
- 2 TBSP olive oil
- ¼ cup Jeff’s Texas style rub
- Cooking twine (optional)
Herb Rub
- 1 cup thyme sprigs
- 1½ sprigs rosemary
- 4 cloves garlic
- 2 heaping TBS Jeff’s original rub
- ½ cup olive oil
Instructions
- Make the herb rub by processing the herbs, garlic, rub, and oil until coarsely combined. Set aside.
- Trim exterior fat and silver skin from the pork loin with a sharp knife.
- Score the meat with ¼-inch deep diagonal cuts about 1 inch apart.
- Brush the loin with olive oil, apply the dry rub, and work it into the cuts. Then apply the herb rub to top and bottom.
- Place the seasoned loin in a lidded container and refrigerate for 4–6 hours or overnight.
- About 30 minutes before smoking, remove from the fridge and tie with kitchen twine every inch if desired.
- Preheat your smoker to 225°F (107°C) with indirect heat; fill the water pan if your smoker has one.
- Place the pork loin on the smoker grate and close the lid. Smoke for 3–4 hours, or until the internal temperature reaches 145°F (63°C).
- Remove from the smoker, rest 3–5 minutes, remove twine, slice into ½-inch slices, and serve immediately.