Smoked pork loin is a delicious and easy-to-prepare meal that is perfect for any occasion. Whether you are cooking for a large group or just want to enjoy a tasty dinner, smoked pork loin is a great option. And, with an electric smoker, it is easy to get the perfect smoke flavor without having to deal with the hassle of a traditional smoker.
In this guide, we will show you how to smoke a pork loin roast in an electric smoker. We will also provide some tips on how to get the best results.
You can also check our articles on How to Make Smoked Whole Chicken Masterbuilt Electric Smoker, How to Make Smoked Sausage in Electric Smoker, The Ultimate Guide to Seasoning an Electric Smoker, How to Make Electric Smoker Chicken Thighs, Masterbuilt Smoker Instructions: A Detailed Guide, and Smoked Drumsticks: How to Make Chicken Drumsticks.
What Exactly is a Pork Loin Roast?
Pork loin is a substantial chunk of meat that is taken from the animal’s back and extends from the shoulder to the start of the leg. The loin roast is a chunk of meat taken from the entire pork loin, and it normally weighs between two and four pounds.
Because of its size, this cut is commonly called a roast and can be purchased with or without the bone. In addition, it is also known as center cut rib roast and center cut pork roast (a bone-in cut) or center cut pork loin roast (a boneless cut).
Pork loin roast is a relatively lean, mild-tasting cut of meat, much like its pork chop and tenderloin brethren. Pork loin is excellent if you’re preparing for a large group because of its size. It requires more cooking time, but it’s still simple enough to prepare on a weekday.
How to Smoke a Pork Loin Roast in an Electric Smoker?
Let’s get started with a few basics. First, you’ll need to purchase your pork loin roast. It’s important to select a good quality piece of meat, so be sure to ask your butcher for advice. Once you have your roast, it’s time to prepare it for smoking.
1. Prepare the Pork Loin
Once you have selected your pork loin, it is time to prepare it for smoking. Depending on the size and shape of your roast, you may need to butterfly it or cut it into smaller pieces.
If you are butterflying the pork loin, you will need to slice it horizontally, almost all the way through, and open it up like a book. This will help the pork cook evenly and will also reduce the cooking time.
If you are cutting the pork loin into smaller pieces, you will need to slice it vertically into 1-2 inch thick pieces. Again, this will help the pork cook evenly and reduce the cooking time.
Brine (optional)
Once you have cut the pork loin, you may want to brine it. This is an optional step, but it will help to keep the pork moist during cooking.
To brine the pork, you will need to submerge it in a solution of water and salt (or another liquid) for several hours. This will allow the flavors to penetrate the meat and help to keep it moist.
After brining, be sure to rinse the pork loin and pat it dry with paper towels.
Season
There are many different ways to season pork, so feel free to experiment and find a flavor that you like.
Basic Barbecue Rub
One simple way to season the pork is to rub it with a mixture of salt, pepper, and other dry spices. This is called a barbecue rub, and it can be made with any combination of spices that you like.
Some common spices that are used in barbecue rubs include paprika, chili powder, cumin, garlic powder, and onion powder. However, you can really use any spice that you like. Just be sure to use a generous amount of rub, so that the flavors can penetrate the meat.
Curry Rub
Another option is to use a curry rub. This is a blend of Indian spices that will give the pork a unique flavor. To make a curry rub, you will need to mix together some ground coriander, cumin, turmeric, paprika, and salt. Experiment with different ratios of each spice to discover a taste you enjoy.
Wet Marinade
In addition to dry rubs, you can also use wet marinades to flavor the pork. Wet marinades are made with some type of oil and acidic ingredients, such as vinegar or lemon juice. These ingredients help to tenderize the meat and also add flavor.
Some common wet marinades include:
-Teriyaki sauce
-Soy sauce
-Barbecue sauce
To use a wet marinade, simply combine the ingredients in a bowl or zip-top bag. Add the pork and coat it evenly with the marinade. Let it sit for at least 30 minutes or up to overnight.
Once you have chosen your seasoning, rub it all over the pork loin. Be sure to cover the meat completely.
2. Cook the Pork Loin Roast
Now that your pork loin is seasoned and ready to go, it’s time to cook it.
Preheat the smoker to 225 degrees Fahrenheit. If you are using wood chips, soak them in water for 30 minutes before adding them to the smoker.
Place the pork loin in the smoker and cook it until it reaches an internal temperature of 145 degrees Fahrenheit. This will take about 2-3 hours, but the exact time will depend on the size and shape of your roast.
4. Remove the Pork Loin Roast
Once the pork loin reaches 145 degrees Fahrenheit, remove it from the smoker and let it rest for 10-15 minutes. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
After resting, slice the pork loin roast into 1-2 inch thick slices. Serve with your favorite sides, and enjoy!
How Long does it Take to Smoke a Pork Loin in an Electric Smoker?
In general, it will take about 2-3 hours to smoke a pork loin in an electric smoker. This is assuming that the temperature is set to 225 degrees Fahrenheit and the pork loin is placed on the middle rack.
However, there are a few factors that can affect the cooking time, such as the size of the pork loin and the level of smokiness you’re looking for.
Also, keep in mind that the meat will continue to cook after you’ve removed it from the smoker, so it’s important to let it rest for at least 20 minutes before slicing it. With a little practice, you’ll be able to produce perfect smoked pork loins that are juicy and full of flavor.
Pork Loin Vs. Pork Tenderloin – What is the Difference?
Both pork loin and pork tenderloin are lean cuts of meat with little marbling from the pig’s loin muscle. These well-known cuts of pork are delicate and juicy, and they keep their flavor when cooked properly. These are not interchangeable meats because they are separate cuts of meat that have different techniques of cooking. The distinctions between pork loin and pork tenderloin are as follows:
Color: Pork loin has a delicate pink tint, while pork tenderloin typically seems to be dark pink or reddish.
Bones: Pork loin can be either bone-in or boneless, but pork tenderloin is boneless.
Fat: There is more fat in pork loin than in pork tenderloin because pork loin usually has a thin layer of fat on top.
Size: Pork loin is usually a larger cut than pork tenderloin. A pork loin weighs four to five pounds on average, whereas a pork tenderloin is only about one pound.
Cook time: Because pork loin is a bigger cut of meat, it requires a longer cooking time. Pork tenderloin is lean and thin, making it ideal for quick-cooking methods.
What do I Serve with a Smoked Pork Loin?
A smoked pork loin makes a great main dish for any meal, but it’s important to choose the right side dishes to round out the meal and complement the flavors of the meat. Here are three delicious side dishes that will complement your smoked pork loin perfectly.
Roasted Brussels Sprouts with Bacon and Parmesan
The saltiness of the bacon mixed with the sharpness of Parmesan creates a dish that is both rich and complex. The Brussels sprouts are first roasted in the oven until they’re crispy, then tossed with diced bacon and freshly grated Parmesan cheese. It’s the perfect side dish for a winter meal.
Creamy Potato Salad with Dill
This potato salad is creamy and flavorful, thanks to the addition of Greek yogurt and fresh dill. The potatoes are boiled until they’re tender, then mixed with Greek yogurt, diced red onion, and chopped dill. It’s a fantastic side dish for a summer barbecue.
Three-Cheese Macaroni and Cheese
This macaroni and cheese is extra cheesy and comforting, making it the perfect accompaniment to a smoked pork loin. It’s made with a combination of cheddar, Gruyere, and Parmesan cheeses, as well as a dash of nutmeg for added flavor. It’s sure to be a hit with both kids and adults alike.
Ideas on What to do with a Leftover Smoked Pork Loin?
Seemingly simple, pork loin is actually quite versatile and can be used in a myriad of dishes. Here are a few ideas to get you started.
1. Cuban Sandwich: A fan favorite, the Cuban sandwich can easily be made with leftover smoked pork loin. Pile on some Swiss cheese, dill pickles, yellow mustard, and avocado for a delicious twist on the classic sandwich. Serve it up with some crispy plantain chips on the side for an extra crunch.
2. Pork Fried Rice: A takeout favorite that you can make at home, this dish is perfect for using up leftover smoked pork loin. Simply stir-fry rice with eggs, vegetables, and soy sauce, then add in your pork for extra protein. You’ll have a hearty meal in no time.
3. Pork Loin Tacos: Another great way to use up pork loin is to make tacos! Just fill some soft tortillas with pork, lettuce, cheese, and whatever other toppings you like.
4. Soup: Add some smoked pork loin to your favorite soup recipe for an extra boost of flavor. Whether you prefer a creamy soup or a brothy one, simply throw in some chopped smoked pork loin towards the end of cooking. It’s a great way to use up leftovers and stretch out your meal.
5. Salad: Protein-packed salads are always a good idea, and they’re an excellent way to use up leftover smoked pork loin. Chop up your meat and add it to your greens of choice, along with some shredded cheese, diced avocado, and croutons. Toss with your favorite dressing, and you’re good to go!
What Type of Wood Chips do you Use to Smoke the Pork Loin?
There are a variety of wood chips that can be used to smoke pork loin, but some of the most popular options include:
Pecan Wood Chips
Pecan wood chips are one of the best options for smoking pork loin. They give the meat a nice, nutty flavor that pairs well with the natural sweetness of the pork. Pecan is also a fairly mild wood, so it won’t overwhelm the taste of your meat. If you’re looking for a subtler smoke flavor, pecan is a great option.
Hickory Wood Chips
Hickory is another popular option for smoking pork loin. Hickory smoke has a strong, bold flavor that can really add depth to the taste of your meat. If you’re looking for a smokier flavor, hickory is definitely the way to go. Just be careful not to use too much hickory smoke, as it can quickly become overwhelming.
Maple Wood Chips
Maple wood chips will give your pork loin a sweet, mellow flavor. Maple is typically used in conjunction with other woods, such as pecan or hickory because it doesn’t have a very strong flavor on its own. However, when used in combination with other woods, maple can really round out the flavors and give your pork loin a unique taste.
Pork Safety Tips
As with any type of meat, it’s important to handle pork safely to avoid the risk of foodborne illness. Here are a few tips to keep in mind:
1. Always wash your hands thoroughly with soap and water before and after handling pork loin.
2. Cut away any visible fat. Fat can harbor bacteria that can cause illness, so trim it away before cooking.
3. Avoid Cross-contamination. Keep raw meat separate from other food items to prevent the spread of bacteria.
4. Marinate in the refrigerator, not on the countertop. Bacteria can grow quickly at room temperature, so marinate meat in the fridge to prevent food poisoning.
5. Do not reuse marinade or juices from raw pork loin on cooked pork or other food items. Discard them immediately after use.
6. Use a food thermometer. Pork should be cooked to an internal temperature of 145 degrees Fahrenheit to kill harmful bacteria.
7. Avoid placing cooked pork loin back on the same plate or surface that held raw pork. Use a clean plate or surface instead.
8. Do not leave cooked pork loin out at room temperature for more than 2 hours. Refrigerate it promptly if you will not be eating it right away.
9. When carving or slicing cooked pork loin, be sure to use a clean cutting board and knife that has been washed with hot, soapy water first.
10. If you are unsure about the safety of your cooked pork, err on the side of caution and discard it rather than risk food poisoning.
What Makes a Good Smoked Pork Loin?
There are a few things that you’ll want to keep in mind when smoking pork loin to ensure that it turns out juicy and flavorful.
1. Choose the right cut of meat. When it comes to smoking a pork loin, you want to look for a boneless pork loin roast that is 3-4 pounds. This will ensure that your pork loin is big enough to feed your guests but not so big that it takes forever to smoke.
2. Season your pork loin generously. A good rub or marinade will help to add flavor and keep your pork moist while smoking.
3. Cook your pork loin low and slow. Smoking pork loin is all about taking your time. Cook it at a low temperature (around 225 degrees Fahrenheit) for several hours until it reaches an internal temperature of 145 degrees Fahrenheit.
4. Let your pork loin rest. Once your pork loin is cooked through, let it rest for 10-15 minutes before carving or slicing. This will help to keep the juices in and make your pork even more delicious.
5. Serve with your favorite sides. A smoked pork loin is delicious on its own but even better when served with sides.
Masterbuilt Electric Smoker Pork Loin
Here is a step-by-step guide for smoking a pork loin in your Masterbuilt electric smoker:
Preparing your Pork Loin
The first step is to prepare your pork loin. Start by trimming any excess fat off of the meat.
Seasoning
Next, you will want to season your pork loin. This can be done by rubbing a generous amount of your favorite BBQ sauce onto the meat. You can also create a dry rub by mixing together some common spices, such as paprika, garlic powder, salt, and pepper. Once your pork loin is seasoned, set it aside and prepare your smoker.
Preparing the Masterbuilt Electric Smoker
The next step is to prepare your Masterbuilt electric smoker. Start by adding wood chips to the smoking tray. We recommend using hickory or pecan wood chips, as they pair well with pork. Once you have added the wood chips, plug in your smoker and set it to 225 degrees Fahrenheit.
Next, you will need to add water to the water pan inside of the smoker. The water helps to create humidity inside the smoker and prevents the meat from drying out while it smokes. Once you have added water to the pan, place your rack inside of the smoker, and then place your pork loin on top of the rack.
Smoking the Pork Loin
Now, it is time to let your pork loin smoke! Close the door to your smoker and let it cook for 2-3 hours, or until the internal temperature of the meat reaches 145 degrees Fahrenheit.
Once your pork loin has reached 145 degrees Fahrenheit, remove it from the smoker and allow it to rest for 15-20 minutes before slicing into it.
Electric Smoker Recipes Pork Loin
Here are a few of our favorite recipes for smoked pork loin:
Spiced and Smoked Pork Loin
Ingredients:
-1 pork loin (3-4 pounds)
-1 tablespoon paprika
-1 tablespoon garlic powder
-1 tablespoon salt
-1 teaspoon black pepper
-1 cup apple juice
-1/2 cup BBQ sauce
Instructions:
1. Trim any excess fat off of the pork loin and season it generously with paprika, garlic powder, salt, and pepper.
2. Preheat your smoker to 225 degrees Fahrenheit and add wood chips to the smoking tray.
3. Place the pork loin in the smoker and let it cook for 2-3 hours, or until the internal temperature of the meat reaches 145 degrees Fahrenheit.
4. 30 minutes before the pork loin is done cooking, mix together the apple juice and BBQ sauce.
5. Brush the apple juice mixture over the pork loin and continue cooking it until it is finished.
6. Remove the pork loin from the smoker and allow it to rest for 15-20 minutes before slicing into it. Serve with your favorite sides.
Smoked Pork Loin with Peach Glaze
Ingredients:
-1 pork loin (3-4 pounds)
-1/2 cup apple cider
-1/4 cup apple cider vinegar
-1/4 cup brown sugar
-1 tablespoon kosher salt
-1 teaspoon black pepper
-1/2 teaspoon cumin
-1/2 teaspoon smoked paprika
-1/4 teaspoon chili powder
For the glaze:
-1/2 cup peach preserves
-1 tablespoon apple cider vinegar
-1 teaspoon smoked paprika
Instructions:
1. Combine the apple cider, apple cider vinegar, brown sugar, kosher salt, black pepper, cumin, smoked paprika, and chili powder in a large resealable bag. Add the pork loin and massage the pork with the marinade until evenly coated. Seal the bag tightly and refrigerate for at least 4 hours or overnight.
2. Preheat your smoker to 225 degrees F.
3. Remove the pork from the bag. Place the pork in the smoker and smoke for about 2.5 hours, or until the internal temperature of the pork reaches 145 degrees F.
4. While the pork is smoking, make the glaze by combining the peach preserves, apple cider vinegar, and smoked paprika in a small saucepan over low heat. Cook, occasionally stirring, until the preserves are melted, and the glaze is smooth.
5. When the pork has reached 145 degrees F, brush the glaze all over the pork and continue smoking for about 30 minutes, or until the internal temperature of the pork reaches 160 degrees F.
6. Remove the pork from the smoker and let rest for 10-15 minutes before slicing and serving.
How to Smoke a Pork Loin Roast in an Electric Smoker FAQs
How long do you smoke pork loin at 250?
If you are smoking your pork loin at 250 degrees Fahrenheit, you will need to cook it for about 1.5-2 hours or until the internal temperature of the pork loin reaches 145 degrees Fahrenheit.
How long does it take to smoke a pork loin at 225 per pound?
It will take approximately 40 minutes to smoke a pork loin at 225°F per pound.
Do you wrap pork loin in foil when smoking?
It is not necessary to wrap pork loin in foil when smoking it. However, if you would like to, you can wrap it in foil for the last 30 minutes of smoking to help preserve the moisture in the meat.
Do you smoke pork loin fat side up or down?
It doesn’t really matter whether you smoke pork loin fat side up or down. However, some people prefer to smoke it fat side up so that the fat renders down and bastes the meat as it cooks.
Should you brine pork loin?
Yes, you should brine pork loin before smoking it. Brining the pork loin will help to keep it moist as it smokes.
Conclusion
So, there you have it! Now that you know how to smoke a pork loin roast in an electric smoker, get out there and start cooking. Experiment with different woods and flavors to find the perfect combination for your palate.
And most importantly, enjoy the process – smoking meat is a delicious way to spend a weekend afternoon.