
I was looking for something to grill or smoke this past weekend and found a Pork Loin in my meat freezer (yes I have a freezer just for my meat). I typically smoke Pork Tenderloins but wanted to mix things up this time.

Pork Loin vs Pork Tenderloin
A pork loin and pork tenderloin are not the same. A pork tenderloin is a long, narrow and boneless cut of meat with very little fat while a pork loin is wider and flatter, usually has a fat cap and comes either boneless or bone-in.

If you don’t have any seasoning on hand or don’t feel like using the seasoning I’m including with this recipe, I suggest at a minimum you apply a mixture of salt, ground black pepper and some Garlic Powder to the meat.

How to use Dry Rub
Before you apply your dry rub to your meat, make sure you pat your meat down with a paper towel to remove as much of the moisture you can. Next, you need a binder to help the dry rub stick to the meat. I prefer to use a little Olive Oil when cooking a Pork Loin.

I often get asked about the cool trays I use when grilling. They are from Cuisinart and come in a pack of two – one red and one black. The idea is to use the red one for the raw meat and the black one for when the meat is cooked. This prevents cross-contamination. Here’s a link to the Grill Trays I use.
Our Favorite Grilling Gadgets



Gather your Ingredients
You will need the following ingredients to make this Smoked Pork Loin recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Boneless Pork Loin – Make sure it’s a loin, not a tenderloin. There is a difference!
- Olive Oil – Can help the dry rub stick to the pork loin
- Chili Powder – adds a warm, smoky, and mildly spicy flavor
- Garlic Powder – adds a savory, mellow, and concentrated garlic flavor
- Onion Powder – adds a sweet, savory, and concentrated onion flavor
- Smoked Paprika – adds a mild, smoky, and slightly sweet flavor, along with vibrant colors
- Cayenne Pepper – Leave out if you are sensitive to spicy food
- Salt & Ground Black Pepper – to taste
How to Make a Smoked Pork Loin
- Preheat the smoker to 250°F.
- Score the fat cap of the loin in a cross-hatch pattern.
- Drizzle with olive oil making sure all sides are covered.
- In a small bowl, combine all the dry ingredients. Season the pork loin with the dry rub ensuring all sides are covered.
- Place the pork loin directly on the grates of your smoker. Smoke for 1 ½ to 2 hours or until the internal temperature reaches 145°F.
- Remove the pork loin from the grill and rest for 15 minutes before slicing.
More Recipe Ideas
Printable Recipe Card

Easy Smoked Pork Loin
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Ingredients
- 1 Boneless Pork Loin
- Olive Oil
Dry Rub
- 1 Tsp Chili Powder
- ½ Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Smoked Paprika
- ¼ Tsp Cayenne Pepper
- ½ Tsp Salt
- ½ Tsp Ground Black Pepper
Instructions
- Preheat the smoker to 250°F.
- Score the fat cap of the loin in a cross-hatch pattern.
- Drizzle with olive oil making sure all sides are covered.
- In a small bowl, combine all the dry ingredients. Season the pork loin with the dry rub ensuring all sides are covered.
- Place the pork loin directly on the grates of your smoker. Smoke for 1 ½ to 2 hours or until the internal temperature reaches 145°F.
- Remove the pork loin from the gill and rest for 15 minutes before slicing.
This smoked pork loin was delicious. Very flavourful.