Tender Pellet Grilled Pork Loin

The Secret to a Perfectly Pellet-Grilled Pork Loin

So your pellet smoker will do most of the work. Pellet grills excel at indirect heat cooking. Simply place the pork loin on the grates away from the direct heat source. The gentle heat evenly cooks the meat and delivers smoky goodness.

Inserting the thermometer probe into the thickest part of the meat is simple, without touching the bone. The roast is ready when cooked to 145°F (63°C) internal temperature for medium done. Once the pork reaches 145°F/763℃, take it off the grill and let it rest.

Don’t skip the resting if you want a juicy pork loin! So to recap: Use indirect heat, monitor the internal temperature, and let it rest for a perfectly smoked pork loin. 🙌

Recipe Ingredients

• Pork Loin Roast – Choose a fresh cut of meat for optimal flavor. I used a roughly 2½ pound pork loin for this recipe.
• Marinade – Olive oil, Dijon mustard, soy sauce, thyme, garlic, parsley, S&P, and fresh lemon juice make an awesome marinade. 😋

How to Make Pellet Grilled Pork Loin

Marinate the Pork Loin

1. Prep Pork – Trim excess fat and season the pork loin with salt and pepper. Then place it in a large bowl or ziplock bag. (Photo 1)
2. Marinade – Mix olive oil, Dijon mustard, soy sauce, thyme, garlic, parsley, and lemon juice in a bowl to make the marinade. (Photos 2-3)
3. Marinate – Pour it over the pork loin, making sure you cover every inch of the roast. Let it marinate for at least an hour (up to 24 hours) in the fridge for optimal flavor. (Photo 4)

Smoke the Pork Loin

4. Drain – When ready to cook, remove the pork loin from the marinade, shaking off any excess particles. Discard the remaining marinade. 
5. Preheat the pellet grill to 225℉/107°C. 
6. Smoke – Place your pork loin in the smoker and close the lid. Smoke for 2-3 hours or until your instant-read meat thermometer inserted into the thickest part says 145°F/63℃. (Photos 5-6)

Optional: Reverse Sear the Pork Loin

1. Smoke – Nothing beats reverse searing the pork loin for a nice crusty exterior. Smoke it in the preheated pellet grill until it reaches 10-15 degrees below your desired internal temperature. Preferences vary, but recommendations are around 130°F (54°C). 
2. Take it out of the grill, set aside, and turn up the heat to medium-high. Once the grill has reached the desired temperature, put the pork loin back on.
3. Sear each side for about 1-2 minutes or until nicely browned and caramelized. After searing, the internal temperature should read 145°F/63℃. 
4. Rest – Remove the pork loin from the grill and let it rest for at least 10 minutes before slicing. 
5. Serve – You can garnish it with additional fresh herbs if desired. Serve with desired sauce or as is, and enjoy!

Recipe Variations

• Cajun Pork Rub: Try a Cajun dry rub on your smoked pork loin recipe. Mix paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper. Then generously coat the pork loin and let it sit for an hour to absorb the flavors. Smoke until it cooks to an internal temperature of 145°F (63°C) for a spicy, aromatic pork loin.
• Apple Cider Brine: Brine your pork loin in apple cider, salt, sugar, and spices for at least 4 hours, preferably overnight. Pat the pork loin dry and smoke until an instant-read meat thermometer registers 145°F (63°C). The brine adds moisture and infuses the meat with subtle sweetness, complementing the smoky flavors.
• Teriyaki Pork: Marinate your pork loin in teriyaki sauce, ginger, garlic, sesame oil, and honey for at least 2 hours. Smoke it until it the internal temperature reaches 145°F (63°C). Slice the smoked pork loin and serve with steamed rice and stir-fried vegetables.
• Pellet Grill Pork Tenderloin: You can make a tenderloin almost the same way. I marinate it for a couple of hours and smoke it for a couple of hours. Easy peasy!

Tips and Tricks

• Select the right wood pellets. Choose wood pellets that complement pork flavors like apple, cherry, or hickory. These impart a delicious smokiness that enhances the taste of the meat. 
• Preheat the pellet grill for 10-15 minutes before placing the pork loin on the grates. That ensures the grill reaches the desired temperature for a consistent cooking environment.
• After the pork loin reaches the desired temperature, remove it from the grill. Then let it rest for 10 to 15 minutes before slicing. That’s so the juices can redistribute within the meat, resulting in a moist and flavorful final product.
• When ready to serve, slice the pellet-grilled pork loin into thin, juicy pieces. Arrange them on a platter and garnish with fresh herbs, if desired, to add a touch of vibrancy and visual appeal. 🤩

Make-Ahead Instructions

Reduce stress and make it ahead. Cook and cool it per the recipe instructions. Store it in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months. (You can slice it before storing it if you’d like.)

When you’re ready to serve, gently reheat the smoked pork loin. Heat it in the oven on low (around 275°F/135°C) until it reaches the desired warmth. Or warm individual slices in a skillet over medium-low. If using frozen pork loin, thaw it overnight in the refrigerator before reheating.

Serving and Storage Instructions

Serve pellet grilled pork loin hot off the grill (after resting, of course) and sliced into individual-sized portions. Garnish with fresh herbs if you’d like and any sauces you enjoy.

Store leftover smoked pork loin in an airtight container in the fridge for 3-4 days. Reheat as instructed in the previous section.

FAQs

What Goes With Pellet Grilled Pork Loin

Pork loin is super versatile when it comes to sides. Try making your whole meal on the smoker by serving smoked asparagus and smoked baked potatoes as sides. It also goes wonderfully with smoked pineapple for dessert. 

You may also want to serve some sauces for your guests to drizzle over their sliced pork loin. I like chimichurri or a good old homemade BBQ sauce, like my Alabama white BBQ sauce. 🤤

More Smoking Good Recipes to Try

• Grilled Pork Belly
• Smoked Flank Steak
• Avocado Burger
• Juicy Beef Brisket Burgers
• Chicken Wing Flats

Conclusion

Go ahead and heat your grill because this is one of those recipes that let you work smarter, not harder. How do you prep a pork loin for the smoker? I’d love to hear your ideas in the comment section below! 😉