• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Austin Eats
  • Home
  • Recipes
  • Guides
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
Home » Recipes » Main Courses

Smoked Pork Loin

Yum

Leave a Comment

Jump to Recipe Jump to Video Print Recipe

Pork Loin Stuffed with Garlic and Herbs

This smoked pork loin roast is packed full of flavor thanks to fresh herbs and garlic rolled inside.

Smoked Pork Loin
Smoked Pork Loin

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.

Whole Pork Loin

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 ¾" to 1" from the bottom.

Pork Loin First Cut
Pork Loin First Cut

Stop the cut ¾" from the other side. Flip the roast open and make another cut just like for first. Lay the roast out flat.

Butterflied Pork Loin
Butterflied Pork Loin

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.

Herb Mixture for the Inside of the Pork Loin
Herb Mixture for the Inside of the Pork Loin

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.

Add the Herb Mixture
Add the Herb Mixture
Spread Out the Herb Mixture
Spread Out the Herb Mixture

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.

Roll It Up Starting With the End That Was Inside
Roll It Up Starting With the End That Was Inside

Trim the excess string then rub the roast with a little olive oil and season with salt and pepper.

Tie It Up and Season With Salt & Pepper
Tie It Up and Season With Salt & 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.

This Roast Was Reversed Seared After Smoking

Cut and Serve

Tent the roast with some aluminum foil and let it rest for 15 minutes. Cut ¼" to ⅜" slices and serve.

Smoked Pork Loin
Smoked Pork Loin

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
  • Baby Back Ribs
  • Easy Pork Recipes

Watch How to Make Smoked Pork Loin on YouTube

Smoked Pork Loin

Smoked Pork Loin

Smoked pork loin is very easy to make and full of flavor. It's actually quite easy and absolutely worth the effort.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Resting time 15 minutes mins
Total Time 2 hours hrs 5 minutes mins
Course Main Course
Cuisine American, BBQ
Servings 6 servings
Calories 386 kcal

Equipment

  • 1 Smoker

Ingredients
  

  • 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 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • ¼ cup olive oil extra virgin

Instructions
 

  • Setup for indirect heat and preheat to 300˚F. Combine minced rosemary, thyme, parsley, garlic, ½ teaspoon salt, ½ teaspoon 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 ¾" 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 ¾" 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 ¼ - ½" slices and serve.

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
Fireboard 2 Drive: https://www.fireboard.com/shop/firebo...
 
Fireboard 2: https://www.fireboard.com/shop/firebo...
 
Fireboard Pro: https://www.fireboard.com/shop/firebo...

Nutrition

Serving: 60zCalories: 386kcalCarbohydrates: 2gProtein: 51gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 143mgSodium: 500mgPotassium: 880mgFiber: 1gSugar: 0.03gVitamin A: 185IUVitamin C: 5mgCalcium: 31mgIron: 2mg
Keyword pork loin, reverse seared beef tenderloin, smoked pork loin
Tried this recipe?Let us know how it was!

More Main Courses

  • Peach-glazed pork chops.
    The Best Peach-Glazed Pork Chops - Sweet and Savory
  • Carnitas.
    Best Beer Braised Pork Carnitas Slow Cooked in a Dutch Oven
  • Crab cakes.
    Best Crab Cakes with Panko - Seared Then Baked
  • Brisket taquitos ready to eat.
    Crispy Taquitos Made With Leftover Beef Brisket

Join thousands of subscribers and get our new recipes each month!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Dave

I'm Dave, just a guy who likes to cook for family and friends and take pictures of what I make. I am not a chef. While some of my recipes might look complicated and intimidating, I assure you that they are all really quite easy. If you can cut an onion, you can make any recipe on this website. Have some fun and make something new.

  • Pizza Dough
    Overnight Pizza Dough for a Wood Fired Pizza Oven
  • Pulled pork
    Smoked Pulled Pork - Tender, Juicy and Easy to Make
  • Creamed Corn with Poblano Peppers
    Texas Style Creamed Corn with Poblano Peppers
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • YouTube

Footer

↑ back to top

About

  • Privacy Policy
  • GDPR Cookie Policy
  • About

Newsletter

  • Sign Up for recipe updates

Contact

  • Contact

Copyright © 2023 Austin Eats & Victor Udall Photography, LLC