This smoked pork loin roast is packed full of flavor thanks to fresh herbs and garlic rolled inside.
How to Pick a Pork Loin Roast
Buy a roast the right size for the meal that you are planning. Smoked pork loin is delicious, but it just does not reheat very well. It can be dry when reheated. I needed a 2.5 pound pork loin to make this recipe (to feed four people), but the smallest roast that I was able to find was 4.25 pounds. So, I cut it in half and used the other half to make Canadian Bacon.
Butterfly Open the Roast
Lay the roast on a cutting board with one end facing you and the fat on the top. Use a sharp butchers knife to make a cut starting on one side about 3/4″ to 1″ from the bottom.
Stop the cut 3/4″ from the other side. Flip the roast open and make another cut just like for first. Lay the roast out flat.
Make an Herb Mixture and Spread it on the Roast
Smoked pork loin is good, but can be a little boring. It needs the help from a mixture of fresh herbs inside the roast. Mince the herbs and mix it with a little olive oil to form a paste. A little olive oil goes a long way. Use just enough to form a paste. Any extra will just leak out once the roast is rolled back up.
Use a spatula to spread the herb mixture across the exposed part of the roast. This is where a lot of flavor comes from so do a good job spreading it evenly.
Roll Up the Roast and Tie It Tight
Turn the roast 90˚ so the fat side is away from you. Roll up the roast and tie it with butchers twine. When the seam is on the bottom, the fat side should be on top. That is important because when smoking pork loin the fat needs to be on top in the smoker.
Trim the excess string then rub the roast with a little olive oil and season with salt and pepper.
Pan Sear the Roast Then Smoke It
Pan sear the roast in hot vegetable oil to brown the outside all the way around. Using this method, the roast will first be seared, then smoked, then rested and finally cut and served. Alternatively, the roast could be smoked first, then rested, then reverse seared, cut and served. I have tried both and have not noticed much difference between the two approaches with a smoked pork loin. In either approach, the important part is to NOT overcook it. Pull the roast at 138˚ – 140˚F.
Cut and Serve
Tent the roast with some aluminum foil and let it rest for 15 minutes. Cut 1/4″ to 3/8″ slices and serve.
Some Other Great Pork Dishes
- Pork Belly Burnt Ends
- Smoked Pulled Pork
- Pork Tenderloin With Chili Honey Glaze
- Pork Belly Tacos
- Double Cut Pork Chops
- Homemade Canadian Bacon
- Grilled Garlic Bread
- Easy Pork Recipes
Smoked Pork Loin
- 1 Smoker
- 3 lb Boneless pork loin
- 1.5 tbs rosemary fresh minced
- 1.5 tbs thyme fresh minced
- 1.5 tbs parsley fresh minced
- 3 cloves garlic
- 1 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1/4 cup olive oil extra virgin
- Setup for indirect heat and preheat to 300˚F. Combine minced rosemary, thyme, parsley, garlic, 1/2 tsp salt, 1/2 tsp pepper and olive oil in a small bowl. Stir to combine.
- Place the roast fat side up on a cutting board with one end facing you. Starting at the right side about 1" from the bottom, use a sharp knife to cut horizontally through the roast, stopping about 3/4" from the left most edge. Open the roast up by flipping the top part of the roast to the left. Make a second cut similar to the first, again stopping 3/4" from the edge. Press the roast flat.
- Spread the herb mixture over the entire surface of the opened up roast. Turn the roast 90˚ with the fat side facing away. Roll the roast up tight and stop with the seam on the bottom. Use butcher twine to tie up the roast.
- Rub the tied up roast with olive oil and season with remaining salt and pepper. Heat vegetable oil in a fry pan over medium-high heat. Place the roast in the fry fat side down and sear until browned on all sides, about 8 minutes.
- Move the roast to the grill and cook over indirect heat until the roast reaches an internal temperature of 140˚F. Remove the roast, loosely cover with foil and let it rest 15 minutes. Cut into 1/4 – 1/2" slices and serve.