Juicy Smoked Pork Loin Roast – Tender Recipe

The perfect cooking time for smoked pork loin roast for a tender and smoky flavor. Get the best results using pellet or an electric smoker, with this delicious recipe and my mouthwatering dry rub!

Learn the secrets of low and slow smoking pork loin! Whether you’re an experienced pitmaster or a novice, this is the best way to smoke a pork loin roast, for tender, juicy results every time.

Smoked Pork Loin Roast

The pork loin roast is great for smoking. Unlike pork chops, which are cut from the loin and can be prone to drying out during smoking, a pork loin roast contains more connective tissue. This connective tissue, including collagen, breaks down slowly during the smoking process, for a tender and succulent texture.

The slow cooking at a low temperature allows the connective tissue to convert into gelatin, adding richness and depth to the meat. Additionally, the larger size of a pork loin roast makes it ideal for long smoking sessions, allowing the flavors to penetrate deeply into the meat.

Choosing the Perfect Pork Loin Roast

Before we dive into the cooking process, start by selecting the star of our show—the pork loin roast. Head to your local grocery store or butcher shop and look for a well-marbled, boneless pork loin roast weighing around 4 pounds.

Make sure your roast has a thin layer of fat on one side, the fat cap adds flavor and moisture to the meat during the smoking process.

Preparing Pork Loin Roast

Trim the Excess Fat: Begin by trimming any excessive fat from the pork loin roast, leaving a thin layer intact for flavor. Use a sharp knife to remove the silver skin—a thin, translucent membrane—on the surface of the meat, because it can stop the roast from absorbing flavors from the rub.

Seasoning Rub: The dry rub is the secret to infusing the pork loin roast with the best flavor. In a bowl, combine 2 tablespoons of brown sugar, 1 tablespoon of kosher salt, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, and 1 tablespoon of paprika.

Generously coat the entire surface of the pork loin roast with the dry rub, getting every nook and cranny well-seasoned. *Optional, For even more flavor, wrap the seasoned roast tightly in plastic wrap and refrigerate it overnight, allowing the flavors to soak into the meat!

Prepping Your Smoker

Preheating the Pellet Smoker: To get the best results, preheat your pellet smoker to 225 degrees Fahrenheit. This low temperature cooks the pork loin roast slowly, tenderizing the connective tissues and infusing the meat with smoke flavor.

Choosing the Right Wood: Selecting the right wood can add so much taste to your smoked pork loin roast…. Apple wood is excellent, it lends a subtle fruity sweetness that goes well with pork’s natural flavors. Fill the hopper with apple wood pellets, and let the smoker work its magic.

Smoking Pork Loin Roast

Once the smoker has reached temperature and the wood chips are smoking, place the pork loin roast on the grates with the fat side up.

Insert a meat thermometer into the thickest part of the pork loin roast. Close the lid and let the magic happen. Remember to monitor the internal temperature throughout the smoking process, aiming for an internal temperature of 145-165 degrees F. for perfectly cooked and safe-to-eat pork loin roast.

To keep the meat moist and add a hint of sweetness, mist the pork loin roast with apple juice in a spray bottle every 30 – 60 minutes… This creates a beautiful caramelized crust and keeps your pork loin tender.

The smoke ring is a coveted hallmark of great smoked meat… It’s a pinkish layer just under the surface of the meat, formed by a chemical reaction between the smoke and the “myoglobin” in the muscle. It’s really just aesthetic, but it adds an extra touch of authenticity to your meat!

How Long To Smoke Pork Loin Roast

As a general guideline, when smoking a pork loin roast at 225 degrees Fahrenheit, you estimated cooking time is 20 – 30 minutes per pound. But the thickness of the meat, the temperature outside and the accuracy of your smoker can all effect that time.

When smoking a 7-pound pork loin roast at 225 degrees Fahrenheit, you can generally expect it to take about 4 hours.

Resting & Serving Smoked Pork Loin Roast

Resting the Meat: Once the internal temperature of the pork loin roast reaches 145 degrees Fahrenheit, carefully remove it from the smoker and loosely tent it with aluminum foil. Allow the meat to rest for at least 15 minutes… This lets the juices redistribute into the meat, so you get a succulent and tender roast, instead of the juices running out when you cut it. 😉

Slicing and Serving: After resting, use a sharp knife, and slice the smoked pork loin roast into thin, juicy pieces against the grain. I try to slice it 1/4 inch thick. Arrange sliced pork loin on a platter and serve with your favorite BBQ sauce on the side! The sweet and tangy flavors of BBQ sauce go great with the smoky goodness of this pork.

​Store leftovers in an airtight container in the fridge for up to 4 days.

You May Also Enjoy My Smoked Pork Shoulder Recipe Here!

Let me know what you think!

Leave questions in the comments below, and I’ll email you back! And, I’d really appreciate a review on the recipe card… Thank YOU so much!