Nothing beats a summer cookout like a slightly sweet, tender, and juicy smoked pork loin. This recipe uses an overnight brine so the meat stays moist and flavorful—no more dry, chewy pork at your BBQ.
This Traeger smoked pork loin roast is a regular at backyard gatherings. Brining the loin with herbs infuses it with flavor and helps retain moisture, while a maple-apple glaze caramelizes during smoking for a beautiful finish. The glaze pairs perfectly with a basic pork rub and gives the roast a sweet-and-savory balance that everyone will love.
You can certainly roast this in a home oven, but smoking on a pellet grill gives the meat a depth of flavor that’s hard to match. Smoking infuses the pork with gentle smoke and lets the glaze caramelize slowly for a rich, glossy crust. Serve with roasted potatoes, parmesan broccoli, or roasted butternut squash for a complete family meal.
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Why this smoked pork loin recipe works
- Set it and forget it: A pellet smoker keeps a steady low temperature so the loin cooks evenly.
- Balanced flavor: Maple syrup and dark brown sugar combine with Dijon and a touch of soy for a well-rounded glaze.
- Moist, tender meat: The brine plus slow smoking keeps the pork juicy and tender.
- Beginner-friendly: Brine, season, smoke, and glaze—simple steps with big results.
Ingredients for perfect smoked pork
Below are the ingredients you’ll need to make this Traeger smoked pork loin. Quantities and full steps are listed in the recipe card further down.
For the pork loin and glaze
- Pork loin: Choose a large, lean cut (about 4–5 pounds). Your butcher can help if you’re unsure.
- Olive oil: Extra-virgin is preferred for flavor and smoke tolerance.
- Pork seasoning rub: Use your favorite rub or a balanced pork rub that includes salt, pepper, garlic, and a touch of sweetness.
- Apple juice: Adds a fruity base to the glaze; orange or pineapple juice can be substituted.
- Maple syrup: Adds depth and a pleasant caramel flavor.
- Dark brown sugar: Adds color and molasses depth to the glaze.
- Dijon mustard and soy sauce: Provide acidity and umami for a balanced finish.
For the pork brine
- Water: Enough to fully submerge the loin.
- Kosher salt: Coarse flakes dissolve well and season the meat evenly.
- Dark brown sugar: Balances salt and adds complexity.
- Black peppercorns: Whole peppercorns add a gentle warmth without overwhelming the meat.
- Fresh rosemary: A few sprigs add fresh herbal aroma; parsley or basil also work.
- Dried bay leaves: Add a subtle savory layer to the brine.
How to smoke pork loin
Here’s a concise overview of the steps. See the printable recipe card below for exact measurements and full instructions.
Brine and prepare the pork loin
- Make a concentrated brine by boiling a small amount of water and dissolving the kosher salt and brown sugar with aromatics. Cool fully, then add cold water and ice to bring the brine down to refrigerator temperature. Submerge the trimmed pork loin and refrigerate 12–24 hours.
- The next day, remove the loin from the brine and pat dry. Preheat your smoker and prepare the glaze while the smoker heats.
Smoke the pork loin
- Preheat your smoker to 225°F (107°C). Lightly score any remaining fat and coat the loin in olive oil.
- Apply the dry rub evenly over the entire roast and place the loin on the grill grates.
- Simmer the glaze ingredients (apple juice, maple syrup, brown sugar, Dijon, and soy) until slightly thickened, finish with butter, then chill. Brush the loin with glaze 2–3 times during the smoke.
- Smoke until the internal temperature reads about 140–143°F (60–62°C), allowing the glaze to caramelize.
- Remove the pork from the smoker and tent loosely. Let it rest 10–20 minutes so carryover heat brings the interior to a safe temperature and juices redistribute.
- Slice and serve with an extra drizzle of glaze.
Substitutions and variations
- Swap the juice: Use orange or pineapple juice in the glaze for a different citrus note.
- Use honey: If you don’t have maple syrup, honey makes a fine substitute.
- Extra sauce: Serve with your favorite BBQ sauce alongside the glaze for guests who want more tang.
- Different rubs: Any pork rub will work—adjust spices to taste for heat or smokiness.
The secret to moist pork loin
- Brine overnight: This adds moisture and flavor deep into the meat.
- Cool brine quickly: Use ice to bring the brine down to fridge temperature before adding meat.
- Monitor temperature: Remove the loin at about 140°F and let it rest until it reaches 145°F for a few minutes; this gives a juicy result.
- Use a water pan: Adding moisture to the smoker can help prevent exterior drying.
- Fat cap orientation: If present, smoke fat-side up to baste the meat as it cooks.
Storage and reheating
Slice the leftover pork relatively thin and store in an airtight container in the refrigerator for up to five days. Reheat gently in the oven covered for about 15–20 minutes, or refresh slices quickly on the grill or in an air fryer for a few minutes until warmed through. A light brush of glaze before reheating restores shine and flavor.
Still have questions?
You don’t typically need to flip the pork loin. If your smoker has uneven heat, rotate the loin occasionally. Use a smoker thermometer to ensure consistent temperature and placement.
Avoid covering the pork while smoking if you want a smoky crust. Foil can block smoke and prevent the glaze from caramelizing. If you encounter a long stall, you can tent loosely, but it is usually unnecessary for a loin that cooks quickly.
Fruit woods like apple or cherry complement pork nicely. Hickory, pecan, or blended pellets add more pronounced smoke—choose based on how smoky you like your meat.
Plan roughly two hours at 225°F, but rely on internal temperature rather than time. Pull the roast when it reaches about 140–143°F and let it rest to finish to 145°F.
Pork loin vs pork tenderloin
What is pork loin
Pork loin is a larger cut from the pig’s back and can weigh several pounds. Because it comes from a muscle that gets use, it benefits from brining and careful cooking to avoid dryness. Smoking low and slow helps achieve consistent results for this larger cut.
Pork loin is typically 2–5 pounds and may be sold bone-in or boneless.
What is pork tenderloin
Pork tenderloin is a smaller, more tender muscle located near the spine. It usually weighs 1–2 pounds and cooks faster than a loin. It’s naturally tender but less forgiving if overcooked.
How to keep pork loin from drying out on the smoker
Keep the smoker temperature steady and low, baste with glaze during cooking, brine beforehand, and consider using a water pan for added humidity. Monitor internal temperature with a reliable thermometer and remove the roast to rest when it reaches the target temperature.
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Wrap up
Whether you want a centerpiece for a summer cookout or a comforting roast for colder months, this smoked pork loin delivers. Brining, low-and-slow smoking, and a maple-apple glaze combine for a tender, flavorful roast that’s sure to vanish from the table.
Tell me what you think!
Try the recipe and share your results—photos and feedback are always welcome. If you have questions about technique or substitutions, leave a comment and I’ll help where I can.
Smoked Pork Loin — Recipe Card
Ingredients
- 1 pork loin, 4–5 pounds
- 2 tbsp olive oil
- ¼ cup pork rub
Pork Loin Brine
- 12 cups water
- 1¼ cups kosher salt
- ¼ cup dark brown sugar
- 1 tsp black peppercorns, crushed
- 1 sprig fresh rosemary, chopped
- 2 dried bay leaves
Pork Loin Glaze
- 1 cup apple juice
- ½ cup maple syrup
- ½ cup dark brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 2 tbsp unsalted butter (added off heat)
Instructions
- Brine: Bring 2 cups water to a boil. Stir in salt and brown sugar until dissolved. Add bay leaves, rosemary, and peppercorns and steep 5 minutes. Transfer to a container, add remaining cold water and ice to cool, then submerge pork. Refrigerate 12–24 hours.
- Glaze: In a saucepan over medium heat, combine apple juice, maple syrup, brown sugar, Dijon, and soy sauce. Simmer 15–20 minutes until slightly thickened. Remove from heat, whisk in butter, and chill.
- Prepare and smoke: Preheat smoker to 225°F. Remove pork from brine, pat dry, coat with olive oil, and apply rub. Place on grates and smoke, brushing glaze 2–3 times while cooking. Smoke about 2 hours or until internal temp reaches 140–143°F and glaze is caramelized.
- Rest and serve: Remove roast, rest 10–20 minutes to allow temperature to rise to 145°F. Slice and serve with additional glaze.
Notes
- Brining overnight yields the most tender, juicy results.
- Cool the brine quickly with ice before adding the pork.
- Use a reliable thermometer; cook to at least 145°F final internal temperature per guidance, with resting to reach that temp.