Smoked pork loin is juicy, tender, and one of the easiest smoker recipes you can master.
We're adding a new twist to this smoked pork loin recipe by introducing a coffee maple glaze to brush on during the smoking process. So good!
Smoked Pork Loin Ingredients
For the pork
- 1 whole pork loin (2-3 pounds). I picked up a 2.84 pound pork loin from my local Stop & Shop at $4.99 per pound.
- 1 tbsp mayonnaise. We're going to add a binder to the pork to make sure our rub sticks to the pork. You can use mustard here instead.
- 2 tbsp pork rub. Use your favorite rub here, preferably a sweet rub. We have a great pork rub recipe you can try.
For the glaze
- 1/4 cup coffee or espresso. Use whatever you have here. I used Starbucks iced espresso from the container.
- 1/4 cup maple syrup. Use the good maple syrup if you have it on hand!
Smoked Pork Loin Recipe Instructions
1. Trim and remove any excess fat
Using a sharp knife, remove any excess fat from the pork loin. This fat won't render down well and wont taste great, so you really want to remove as much of it as you can ahead of time.
2. Score the top of the pork
Using the same knife, score the top of the pork in both directions, about 1/4 of an inch deep. This will allow the rub and glaze to penetrate into the pork.
3. Add the mayo
Add the mayo to the pork loin and rub in liberally. You can use any kind of binder here that you want, like mustard or Worcestershire sauce.
4. Add the pork rub
Add the BBQ rub all over the pork, making sure to cover all sides. I have a great smoked pork rub recipe for this.
5. Smoke the pork loin
Preheat your smoker to 250F using your favorite pellets and when it's ready, add your pork loin. Smoke the pork until it reaches an internal temperature of 145F, as measured by a digital meat thermometer. This should take 2 1/2 to 3 hours.
6. Prepare the glaze
Meanwhile, prepare the coffee maple glaze by mixing the coffee (or espresso) and maple syrup in a bowl and stirring until well combined.
7. Brush the pork with the glaze
After an hour on the smoker, brush the pork loin liberally with the coffee maple glaze. Do this every 30 minutes until the pork is finished cooking.
8. Rest & slice the pork loin
Once the pork loin has reached 145F internal, remove it from the smoker and allow it to rest for 10-15 minutes. Then slice into 1-inch thick pieces and enjoy.
Smoked Pork Loin Tips & Tricks
I've smoked my fair share of pork loin in my life. If you're a beginning making this recipe for the first time, here are some things to keep in mind:
Pork Loin and Pork Tenderloin Are Different
Thinking of using pork tenderloin for this recipe? Don't. They're not the same thing. (I have a smoked pork tenderloin recipe you can follow if you want).
Pork loin and pork tenderloin come from different parts of the pig, and are also different in other ways.
For one, pork loin is usually wide and thick, while pork tenderloin is a longer and narrower cut. Pork loin can also be boneless or bone-in, while pork tenderloin is always boneless. And pork loin has a more moderate fat content, while pork tenderloin is much leaner.
I've been on a big cherry pellet kick lately. I just think it's the best pellet for most—not all—cuts of meat. But it's especially great with all kinds of pork, from spare ribs to pulled pork to pork belly. It's a nice mild, sweet flavor that doesn't overpower the meat.
I prefer to smoke my pork loin in the 250F-275F range, unlike most other recipes that call for 225F. To me, this hits the sweet spot between not taking forever to finish cooking, while still delivering excellent, tender pork. This pork loin was done in under 3 hours and came out extremely juicy.
Best Smoked Pork Loin
For The Pork
- 1 whole pork loin 2-3 pounds
- 1 tbsp mayonnaise
- 2 tbsp pork rub
For The Coffee Maple Glaze
- 1/4 cup coffee
- 1/4c cup maple syrup
- Remove any excess fat from the pork loin.
- Score the top of the pork in cross-hatches.
- Add the mayo binder.
- Add the lamb rub seasoning.
- Add the pork loin to the smoker set at 250F.
- Make the coffee maple glaze.
- After 1 hour, brush the pork loin with the glaze every 30 minutes.
- Smoke the pork until it reaches 145F internal, about 2.5-3 hours.
- Let the pork rest for 10 minutes before serving.