This Pellet Grill Smoked Pork Loin Roast is super tender, juicy, and perfectly seasoned with a flavorful rub. With only 15 minutes of prep time and no marinating required, it's an easy recipe you'll want to make again and again.
If you love this recipe, be sure to try my Smoked Pulled Pork Loin next!
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Typically, pork dries out when cooked, and you end up with a dry, chewy piece of meat. However, something magical happens when you put a pork roast on the smoker. The meat is juicy, tender, and has amazing flavor. It's also good served with Homemade Canned Applesauce or this homemade Blueberry Balsamic Dressing.
Check out my Best Smoked Pork Belly Burnt Ends on Pellet Grill and Best Smoked Pork Butt Recipes for more easy smoked pork recipes!
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Why You'll Love This Recipe
- It's a simple recipe that is easy to make.
- The tender meat is juicy and delicious.
- Perfect for Sunday dinners or when you have company.
- It makes fantastic leftovers.
Recipe Ingredients
You only need a handful of simple ingredients to make this delicious smoked pork loin:
- Pork loin roast. I used a 4-5 pound boneless pork loin. Make sure it is completely thawed before smoking.
- Olive oil. This helps keep the meat moist and gives the spice rub something to stick to.
- Dry rub. I used my homemade Dry Rub For Smoked Pork, which contains paprika (or smoked paprika), black pepper, garlic powder, onion powder, brown sugar, salt (sea salt or kosher salt), chili powder, and dry mustard powder. Feel free to use your favorite rub or pork seasoning instead.
See the printable recipe card below for a full list of ingredients and measurements.
How to Make Smoked Pork Loin Roast on Pellet Grill
Step-by-Step Instructions
- Step 1: Preheat the smoker. Preheat your smoker to 225 degrees F. Make sure you have it topped up with wood pellets of your choice. I like the hickory, apple wood, or the Competition Blend. You can use any type of smoker. I used my Pit Boss 8-in-1 pellet grill. (I also have a Traeger grill and a Masterbuilt electric smoker).
- Step 2: Trim the pork. Very carefully, cut off the layer of fat on the roast. My roast had a very thick layer. Inspect the roast and remove any thick silver skin. Score the pork in a diagonal pattern about ¼ inch deep across the top (where you just cut the fat off). This helps get the seasoning down into the meat as it is quite thick.
- Step 3: Season. Mix the ingredients for the pork rub (paprika, garlic powder, onion powder, black pepper, brown sugar, sea salt, chili powder, and mustard powder) in a small bowl. Brush olive oil over the entire roast and rub it evenly with the seasoning to cover the top, bottom, and sides. Use your fingers to push the rub into the meat.
How long to smoke pork roast
- Step 4: Smoke. Place the pork roast directly on the grill grates of the preheated grill. Insert a thermometer probe in the thickest part of the roast. Close the lid and smoke until the internal temperature of the pork reaches 145 degrees F. This will take 2-3 hours.
- Step 5: Rest and slice. Remove the roast from the pellet grill and place it on a platter. Cover the roast with aluminum foil for 10-15 minutes so the meat will continue to cook without drying out too much. Slice the roast against the grain and serve. Enjoy!
What to Serve with Smoked Pork Loin Roast
My favorite side dishes to serve with this pork roast are Cucumber Salad With Mayo, Traeger Corn On The Cob, Miracle Whip Coleslaw, and Cucumber Greek Salad.
It also goes great with Smoked Baked Potatoes on Pellet Grill, Pellet Grill Mac and Cheese, Smoked Baked Beans, Panera Tomato Basil Cucumber Salad, and Slow Cooker Red Cabbage.
Jeri's Top Tips
- Let the roast sit at room temperature for 30 minutes before cooking.
- Make sure you cut off the fat cap.
- Use a meat thermometer so you don't have to keep opening up the lid of the pellet smoker to check on the meat.
- Do not cook the meat higher than 145 degrees F or it may dry out.
- If you like, brush your favorite BBQ sauce on the roast during the last few minutes of cooking time.
Storage Tips
Refrigerator: Store leftover smoked pork loin in an airtight container for up to 3 days.
Freezer: If you have quite a few leftovers, slice up the roast, wrap individual slices in plastic wrap, and place them in a freezer bag for meal prep. Store for up to 2 months.
Recipe FAQs
It takes about a ½ hour per pound to cook a pork loin roast to a temperature of 145 degrees F. So, a 5-pound roast takes about 2-½ hours to cook on the smoker. Keep in mind that all smokers cook differently, so use a meat probe to cook properly.
Nope, they are 2 very different cuts of meat. Pork tenderloin is a boneless cut of long and narrow meat and comes from the muscle that runs along the backbone. A pork loin is wider and flatter and is cut from the animal's back.
I would not advise it. Pork tenderloin should be cooked at a high heat rather quickly, and pork loin should be cooked at a low heat to be tender. Both are excellent cooked in a smoker, though.
Preheat your oven to 325 degrees F. Place the roast in a baking dish with 1 cup of chicken broth. Lightly brush the pork loin with olive oil, cover it with foil, and heat it for 25 minutes or until heated through.
I use the Competition Blend, a mixture of maple, hickory, and cherry woods. I also like hickory, applewood, and pecan wood. Cherry and hickory are probably the most popular wood pellets for smoking pork.
Yes, as long as the internal temperature of the meat is 145 degrees F. The pink on the outside is called a smoke ring. A smoke ring is a region of pink-colored meat in the outermost 8-10 millimeters of smoked meat.
If You Like This Recipe...
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Printable Recipe
Pellet Grill Smoked Pork Loin Roast
Ingredients
- 4-5 pound pork loin roast
- 1 tablespoon olive oil
- 3 teaspoons homemade spice rub below (or your favorite rub)
Homemade Spice Rub
- 1 teaspoon brown sugar
- ½ teaspoon paprika (or smoked paprika)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon mustard powder
Instructions
- Preheat your smoker to 225℉ and top up the wood pellets.
- Very carefully, with a sharp knife, cut off the layer of fat on the roast. Score the pork in a diagonal pattern about ¼-inch deep all across the top where you just cut the fat off.
- Combine brown sugar, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and mustard powder in a small bowl.
- Brush olive oil all over the entire outside of the pork roast. Sprinkle the spice rub all over, covering the top, bottom, and sides. Use your fingers to push the rub into the meat.
- Place the pork roast directly on the preheated grill and insert a thermometer probe into the thickest part of the meat. Close the lid and smoke until the internal temperature of the roast reaches 145℉. (This will take approximately 2-3 hours.)
- Remove the smoked pork loin roast from the grill, cover with aluminum foil, and let it rest for 10-15 minutes. Slice the roast against the grain and serve with your favorite side dishes. Enjoy!
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Notes
- Make sure you cut off the fat cap.
- Use a temperature probe so you don't have to keep opening up the lid of the pellet smoker to check on the meat.
- Do not cook the meat higher than 145 degrees F or it may dry out.
- Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Alicia Lipscomb says
Outstanding recipe. I added a bit of heat with cayenne to the rub. great idea to do the cuts into the loin it really adds to the smoke. served with wilted bacon and swiss chard out of the garden and corn on the bbq.
Jeri says
Hi Barb, I'm sorry to hear that you had a negative experience with this pork loin roast recipe. When I smoke a pork loin roast, it is always boneless and fully cooked in under 3 hours. Perhaps it was a different cut? I would suggest getting a boneless pork loin roast next time, and then you shouldn't have any problems. Thanks for trying out this recipe and providing your review! 🙂
Beth says
This recipe turned out great and fantastic! Everyone enjoyed this recipe! I’ll be making this again for dinner!
Jeri says
That's fantastic! I'm so glad you enjoyed it!
Brianna says
THis is so flavorful and so much quicker than cooking a pork butt. This recipe was super easy to follow too!
Jeri says
Thank you so much, Brianna! I'm so glad you liked it!
Erin says
In the summer we give our smoker a run for its money and pork is one of my favorite things to make on it. This recipe comes out perfect every time!
Jeri says
I'm so glad you like it, Erin! Aren't smokers the best?
Gavin Sutherland says
Love me some smoked pork - the spice rub was AMAZING and it turned out perfectly!
Jeri says
That's awesome! I'm so glad you liked it!
Biana says
This pork looks amazing! What a great way of cooking pork in the summer.
Jeri says
Thanks, Biana! We love cooking on our smoker!