There’s nothing quite like a summer cookout featuring a slightly sweet, tender, and juicy smoked pork loin. This recipe uses an overnight brine so the meat stays moist and flavorful—no more dry, chewy pork.
This Traeger smoked pork loin is a regular in my BBQ rotation. Brined overnight with herbs, it soaks up moisture and flavor, pairing perfectly with a pork seasoning rub. The result is a tender roast finished with a maple-and-apple glaze that caramelizes beautifully on the smoker.
You can roast this in the oven, but I prefer the pellet grill for real smoky flavor. The smoker does most of the work and cleanup is straightforward. The low-and-slow smoke infuses the pork with a depth you won’t get from other methods. Serve it alongside parsley baby potatoes, parmesan broccoli, or roasted butternut squash for a satisfying family meal.
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❤️ Why This Smoked Pork Loin Recipe Works
- Let the smoker do the work. Set your pellet grill and relax while it cooks low and slow.
- Balanced sweet and savory flavors. The apple and maple in the glaze blend with savory elements for a well-rounded finish.
- Easy glaze. Maple syrup and dark brown sugar pair with Dijon and soy sauce for a balanced glaze that caramelizes nicely.
- Moist and tender results. The brine, rub, and smoking method deliver juicy slices that melt in your mouth.
- Beginner-friendly. Brine, rub, smoke, and glaze—simple steps that yield impressive results.
🗒️ Ingredients for Perfect Smoked Pork
Below are the main components you’ll need to make this Traeger smoked pork loin. For step-by-step instructions, see the recipe card at the bottom.
For the pork loin and glaze
- Pork loin — choose a large, lean cut (sirloin, blade, or center). A local butcher can help you pick the right piece.
- Olive oil — extra-virgin works well to help the rub adhere and add flavor.
- Pork seasoning rub — use your favorite or a pork-specific rub.
- Apple juice — provides fruity sweetness for the glaze (orange or pineapple juice can substitute).
- Maple syrup — adds a warm, sweet note that pairs perfectly with pork.
- Dark brown sugar — brings depth and helps the glaze caramelize.
- Dijon mustard — adds a touch of acidity and tang.
- Soy sauce — lends savory umami and balances the sweetness.
For the pork brine
- Water.
- Kosher salt — large flakes dissolve well and season evenly.
- Dark brown sugar — balances the brine and adds complexity.
- Black peppercorns — whole peppercorns impart gentle spice.
- Fresh rosemary — a sprig or two adds brightness; parsley or basil can be used instead.
- Dried bay leaves — add a subtle savory background note.
👨🍳 How to Smoke Pork Loin
This overview covers the essentials. See the printable recipe card for full details and timings.
Brine and prepare the pork loin
- Bring a small portion of water to a boil and dissolve the kosher salt and brown sugar with the aromatics. Cool the brine quickly with ice or cold water, then add the pork loin and refrigerate for 12–24 hours.
- Remove the pork from the brine, pat dry, and get your smoker and glaze ready.
Smoke the pork loin
- Preheat your pellet smoker to 225°F. Score any fat cap and rub the loin with olive oil.
- Coat evenly with your dry rub and place the pork on the grill grates.
- Make the glaze by simmering the apple juice, maple syrup, brown sugar, Dijon, and soy sauce until reduced and thickened. Remove from heat and whisk in the butter, then chill.
- Brush the glaze on the pork several times during the cook. Smoke until the internal temperature reaches about 140–143°F; the glaze should be caramelized.
- Remove the roast and let it rest 10–20 minutes; the internal temperature should reach 145°F while resting.
- Slice and serve with an extra drizzle of glaze.
🤔 Substitutions and Variations
- Swap the juice: Apple juice can be substituted with orange or pineapple juice for a different fruity note.
- Serve with sauce: Offer BBQ sauce alongside the glazed pork for guests who like an extra boost.
- Use honey: If you don’t have maple syrup, honey is a great substitute in the glaze.
- Try different rubs: Any pork rub will work—adjust spices for heat or sweetness to suit your taste.
😉 The Secret to Moist Pork Loin
- Brine overnight. This adds moisture and flavor so the loin stays tender during the smoke.
- Cool the brine quickly. Add ice to the brine after boiling so you don’t submerge the meat in hot liquid.
- Target internal temp. USDA recommends 145°F; many pitmasters pull at about 140°F and let the meat rest to reach 145°F.
- Use a reliable thermometer. An accurate probe gives confidence and ensures perfect doneness.
- Keep humidity up. A water pan in the smoker helps maintain moisture in the cooking chamber.
- Watch smoker consistency. Avoid big temperature swings and reposition the loin if needed for even cooking.
- Mind the fat cap. If present, smoke fat-side up to baste the meat as it renders.
⏱️ Storage and Reheating
Slice the pork relatively thin and store leftovers in an airtight container in the refrigerator for up to five days.
To reheat, return slices to the grill or air fryer for a few minutes, or warm in a covered dish in the oven for about 20 minutes. Add a little extra glaze while reheating to refresh the flavor and moisture.
❓ Still Have Questions?
No—flipping isn’t necessary if your smoker maintains even heat. If your smoker has hotspots, you can rotate or reposition the loin during the cook. Use a thermometer to ensure consistent temperature.
I don’t recommend foil while smoking, since it blocks smoke contact. Because this recipe pulls the pork around 140–145°F, you typically won’t need foil to get through a stall.
Fruit woods like apple and cherry pair wonderfully with pork. Hickory or pecan add a stronger smoke character—choose based on how smoky you want the final flavor.
Plan on about two hours, but rely on internal temperature rather than time. Pull when the center reaches 140–145°F for best results.
🐖 Pork Loin vs Pork Tenderloin
What is Pork Loin
Pork loin is a larger, lean cut from the back of the pig that runs from the midsection toward the rear. Because it’s a working muscle, it can become tough if overcooked—brining and careful temperature control help keep it tender. Pork loin roasts typically weigh 2–5 pounds and are available boneless or bone-in.
What is Pork Tenderloin
Pork tenderloin is a smaller, very tender muscle near the spine. It typically weighs 1–2 pounds and cooks quickly compared to pork loin.
How do you keep pork loin from drying out on the smoker?
Keep the smoker temperature low and cook slowly, baste with the glaze during cooking, and brine the loin beforehand. A water pan and steady smoker temperature will help retain moisture, too.
🔥 More Pork Recipes
Main Dish
Traeger Bacon-Wrapped Pork Tenderloin
Traeger
Traeger Smoked Stuffed Pork Tenderloin
Traeger
Smoked Pork Butt (Smoked Pork Shoulder)
🎁 Wrap Up
Whether you want a show-stopping BBQ main in summer or a comforting roast for a cold-weather meal, this smoked pork loin delivers juicy, flavorful results. Add it to your grilling rotation and expect plenty of compliments.
💬 Tell Me What You Think!
If you try this recipe, leave a comment and share a photo. Tag @alicensetogrill so I can see how it turned out!
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Smoked Pork Loin
An overnight brine ensures moist, flavorful slices, while the apple-maple glaze caramelizes on the smoker for a sweet-savory finish.
Equipment
- Traeger Timberline or similar pellet grill
- Reliable digital thermometer
- Saucepan for glaze
Ingredients
- 1 pork loin (4–5 pounds)
- 2 tablespoons olive oil
- ¼ cup pork seasoning rub
Pork Loin Brine
- 12 cups water
- 1¼ cups kosher salt
- ¼ cup dark brown sugar
- 1 teaspoon black peppercorns, crushed
- 1 sprig fresh rosemary, chopped
- 2 dried bay leaves
Pork Loin Glaze
- 1 cup apple juice
- ½ cup maple syrup
- ½ cup dark brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 2 tablespoons unsalted butter
Instructions
Brine the Pork Loin
- Boil 2 cups water, stir in kosher salt and brown sugar until dissolved. Add bay leaf, rosemary, and peppercorns; steep 5 minutes.
- Transfer to a container, add remaining cold water and ice to cool the brine. When cool, add the pork loin and refrigerate 12–24 hours.
Make the Glaze
- Combine apple juice, maple syrup, brown sugar, Dijon, and soy sauce in a saucepan over medium heat. Bring to a simmer.
- Simmer 15–20 minutes until thickened. Remove from heat and whisk in butter. Chill until ready to use.
Prepare and Smoke
- Preheat smoker to 225°F. Remove pork from brine and pat dry.
- Coat with olive oil and rub, place on grates, and smoke at 225°F.
- Brush glaze 2–3 times during the cook. Smoke about 2 hours or until internal temp reaches 140–143°F and the glaze caramelizes.
- Remove and rest 10–20 minutes; ensure the meat reaches 145°F for a few minutes while resting. Slice and serve with extra glaze.
Notes
- Brine overnight for best juiciness and flavor infusion.
- Cool brine quickly with ice to avoid placing meat in hot liquid.
- USDA recommends 145°F; many pitmasters pull at 140°F and rest to reach 145°F—monitor with a thermometer.
Nutrition
Nutrition is an estimate and should be used as a guideline.