Smoked Pork Loin Recipe
Smoked Pork Loin is one of my favorite cuts of pork to make on my pellet grill and its easy to slice into boneless pork chops.
Ill show you how you can smoke a pork loin from frozen giving you an amazing crust with a juicy tender center perfect for slicing into pork chops.
Using My BBQ Pork Dry Rub along with a mustard binder to help the dry rub stick to the pork loin this recipe will blow your mind with how easy it was to take frozen pork loin and smoke it without thawing.
Ingredient List For Smoked Pork Loin
This is a pretty straight forward recipe, You only need three items to make smoked pork loin.
- Pork Loin
- Yellow Mustard
- BBQ Dry Rub
You can obviously just use your favorite BBQ dry rub or you can Make my Pork Dry Rub that I used on this recipe
Smoked Pork Loin Cooking Instructions
- Preheat Smoker to 275 Degrees F.
- Remove the pork loin from the packaging and run under cold water just to take off the frost then pat dry with paper towels
- Paint on a light coating of yellow mustard then season with bbq dry rub on all sides.
- Place frozen pork loin on the smoker and cook one hour. At this poin the center should be thawed enough to place a probe in the pork loin. Continue to cook until you reach an internal temp of 140 degrees F.
- Let pork loin rest for about 15 minutes before slicing.
Pork Loin Cooking Tips and Variations
Storage: Once the pork loin is sliced you can store it in the fridge for up to 5 days
Freeze: You can wrap up the cooked pork tight with plastic wrap or vacuum seal for up to 4 months
Slicing: I cut this smoked pork loin into thick cut pork chops but pork loin is also great for cutting thin using a meat slicer. Makes great sandwiches.
Sauces: I love a good sauce with my pork and there’s so many options you can top you pork loin with. I would recommend my Spicy Horseradish Aioli, Southwest Ranch or Stout BBQ Sauce
What Sides go with Smoked Pork Loin
Coleslaw, Squash Casserole and Steak Fries are are great sides to serve with pork loin.
I would also recommend my Smoked Mac and Cheese as well as my Cast Iron Baked Beans w/ Sausage
Frequently Asked Questions
Pork loin will get more tender as it cooks but because it’s so lean it will also begin to dry out.
They are both lean cuts of pork but the tenderloin is even more tender than the loin and tends to retain moisture a little better.
I don’t see any need to wrap pork loin when cooking because we want to develop a bark on the pork loin. plus because of the short cook time there’s really no need to wrap.
I can’t taste it at all, you only need enough mustard to help the dry rub stick to the pork.
Sure can, follow all of the sea instructions except raise the oven temp to 325 degrees. the cooking time will vary but will probably be closer to 90 minutes to 2 hours.
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Smoked Pork Loin
Equipment
- Smoker
Ingredients
- 5 lbs Pork Loin
- 2 Tbsp Yellow Mustard
- 2 tbsp BBQ Dry Rub
Instructions
- Preheat Smoker to 275 Degrees F.
- Remove the pork loin from the packaging and run under cold water just to take off the frost then pat dry with paper towels
- Paint on a light coating of yellow mustard then season with bbq dry rub on all sides.
- Place frozen pork loin on the smoker and cook one hour. At this poin the center should be thawed enough to place a probe in the pork loin. Continue to cook until you reach an internal temp of 140 degrees F.
- Let pork loin rest for about 15 minutes before slicing.
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