Smoking a Boneless Pork Loin
Here's the easiest and best way of smoking a boneless pork loin and the recipe for the most amazing smoked pork tenderloin rub too! No need for sauce on this meat because the rub and smoker do all the work for you to create the most flavorful slices of pork you'll ever try.
Servings: 8
Equipment
- 1 smoker
- 1 thermometer
- 1 Bowl for dry rub
Ingredients
- 1 pork loin 2-3 lbs.
- 3 tbsp olive oil
Dry Rub
- 3/4 c brown sugar
- 1/2 c sugar
- 1 tbsp garlic powder
- 1/2 tbsp pepper
- 2 tbsp salt kosher salt is best
- 1 tbsp onion powder
Instructions
- Rub outside of boneless pork loin with olive oil.
- In a bowl mix all pork loin rub ingredients together until combined and generously rub it on the outside of your meat massaging it in.
- Place pork on middle rack of smoker (we have an electric smoker) and put probe in end of pork pushing in so it reaches middle and can accurately tell you the temp. ensuring that it cooks all the way thru.
- Fill wood chip drawer with wood chips. Set smoker to 200 degrees F. and smoke until thermometer comes to 160 degrees to ensure pork is done.
- For the pork loin we had it took about 4 hours and with our electric smoker the probe is attached to it so when it reaches the done temp for the meat it shuts off and lowers to 120 degrees to keep warm. If you don't have this check after 3 hrs or so to check how close to 160 it is.
- Allow to rest on a cutting board for at least 15 minutes before slicing. Serve!
Video
Nutrition
Serving: 4oz | Calories: 543kcal | Carbohydrates: 34g | Protein: 61g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 1885mg | Potassium: 1081mg | Sugar: 32g | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1.8mg