Smoked Pork Loin

A weekend favorite in our house is a smoked pork loin. It doesn’t take much effort but a little time investment results in a tender, flavorful meal usually with plenty of leftovers for lunch, too.

Start your smoker grill and set to 210 degrees. While it warms up, you can prepare the meat. This pork loin is 3.3 pounds. Start by trimming the fat off. Get as much as you can. Coat with your favorite pork rub, which often also goes well with chicken (the other, other white meat). Let the meat get to room temperature (about 30 minutes).

On a cast iron grill tray, put some olive oil and warm to medium high. Sear your pork loin on all sides, grilling a couple minutes on each side.

Move the loin to the grill and let it smoke for 2 hours, turning just a few times.

Once the meat is done, let it sit for ten minutes or more. This allows the muscle fibers to relax and redistribute the juices. You can tent the meat with aluminum foil if you prefer to eat your meat a little warmer.