Smoked Pork Loin

Rating: 4.00
By Dave
June 12, 2022

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 3/4″ to 1″ from the bottom.

Pork Loin First Cut
Pork Loin First Cut

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.

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 1/4″ to 3/8″ slices and serve.

Smoked Pork Loin
Smoked Pork Loin

Some Other Great Pork Dishes

Watch How to Make Smoked Pork Loin on YouTube

Smoked Pork Loin

Smoked Pork Loin

4 from 1 vote
Smoked pork loin is very easy to make and full of flavor. It's actually quite easy and absolutely worth the effort.
Servings 6 servings
Prep Time 20 mins
Cook Time 1 hr 30 mins
Resting time 15 mins
Total Time 2 hrs 5 mins


  • 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.
    Herb Mixture for the Inside of the Pork Loin
  • 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.
    Pork Loin First Cut
  • 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.
    Spread Out the Herb Mixture
  • 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.
    Tie It Up and Season With Salt & Pepper
  • 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.
    Pork Loin on the Smoker



BBQ Tools & Supplies


Serving: 60zCalories: 386kcalCarbohydrates: 2gProtein: 51gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 143mgSodium: 500mgPotassium: 880mgFiber: 1gSugar: 0.03gVitamin A: 185IUVitamin C: 5mgCalcium: 31mgIron: 2mg
Calories: 386kcal
Cost: $10
Course: Main Course
Cuisine: American, BBQ
Keyword: pork loin, reverse seared beef tenderloin, smoked pork loin

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