Traeger Smoked Pork Loin


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The versatile smoky flavor of pork loin is a great base for many types of appetizers, main dishes, and side items. A simple marinade or rub can add incredible depth to the tender cut. This versatility makes it easy to create a delicious Traeger Smoked Pork Loin in no time at all. Here are just a few of our favorite recipes to get you started.

For the perfect appetizer, try Traeger Smoked Pork Loin Bites. Tender and juicy pork loin is smoked to perfection, then cut into bite-sized pieces and served with your favorite dipping sauce. These little bites are sure to be a hit at your next party.

Traeger Smoked Pork Loin with Sweet Potato Mash

This Traeger Smoked Pork Loin with Sweet Potato Mash is the perfect comfort food for a cold winter day! The pork loin is rubbed with a blend of spices, smoked until tender, and then served with a creamy sweet potato mash. This dish is sure to please the whole family!

Did you know that you can smoke foods in your Traeger Pellet Grill? Well, I didn’t. But then a few weeks back I made some smoked pork loin with my husband and now it’s all we want to eat! It was absolutely delish! And so simple too. We did ours on the Traeger Junior, but you could easily do this on any size Traeger.

To make the smoked pork loin, we first rubbed it down with a mixture of olive oil, garlic powder, salt, and pepper. Then we placed it on the preheated grill set to 225° Fahrenheit and let it smoke for about 3 hours.

The time to smoke Pork Loins for Pulled Pork.

The pork was prepared the same as traditional Traeger pulled pork. To achieve the 160°F internal temperature, we used a lower temperature.

Traditional pulled pork should then be wrapped in fat and smoked until it reaches at least 205°F. This allows collagen and connective tissues to melt and the pork will remain tender and moist.

Traeger’s smoked pork loin is wrapped with a braising liquid made of equal parts barbecue sauce and apple juice. The pork loin then gets smoked for another 90 minutes at 300°F, until it reaches a temperature of 205°F.

I mentioned in the recipe card that you could use apple juice to reduce carbs. The liquid should be able to cover 1/4 of the smoked loin.

bacon wrapped pork with apples picture - The Tasty Hub

After it has rested for about 30 minutes, the pork loin can be pulled from the Traeger. This will allow the juices and proteins to settle and relax, making it easier to pull the pulled pork.

Sauce or not to Sauce

The pan’s remaining liquid will be thinner. The liquid can be used to cook the pork loin roast poultry rub or you can add corn starch to thicken the sauce.

You will have some leftover fat and lots of flavor so make sure you don’t waste any!

How to Serve Smoked Pulled Pork Loin

BBQ pulled pork rub and chicken are popular protein options. There are many great ways to make it. Sandwiches with Healthy Coleslaw make a great accompaniment to healthier side dishes such as low-fat potato salad, instant pot baked beans, or macaroni & cheese salad.

These ideas will make life more exciting. This smoked pulled pork can be made with any type of chicken or brisket.

Would love to see how you make Traeger pulled pork. Let me know what you think in the comments, or in a review. If there’s something you don’t cover, please leave a question.

BBQ Spice Rub

Our Instant-Pot BBQ pulled chicken recipe used our homemade seasoning mix, but any other BBQ rub will do. It is sweetened with smoky salt, pepper, and other spices.

Seasoning the pork loin is the first step in the recipe. Next, heat the smoker. This allows the rub to “melt” into pork. If you wish, you can season the pork ahead of time and allow it to rest overnight.

Rub The Mixture All Over The Pork Loin

Make sure to get the mixture into every little nook and cranny.

Rub the pork with an even coating of salt, pepper, onion powder, garlic powder, and dried thyme. Set aside a few minutes while you prepare your smoker.

When the smoker is hot enough that water droplets sizzle on contact, place the pork in a roaster pan on the bottom rack. Place a few wood chips soaked in water in a pan of water on the top rack to create smoke, and close the door.

Cook for about 2 hours, depending on the size of your roast. During this time you will need to add more wood chips as well as brush the roast with the pan juices to keep the rub moist.

Check your pork after 2 hours. If a digital thermometer reads about 150°F, you are ready for step 5. You may have to cook longer and if this is the case then let it sit in your smoker until it reaches an internal temperature of at least 150°F.

spanish meat tapas picture - The Tasty Hub

Remove the pork from the smoker and let it sit for about 10 minutes. Reduce the pan drippings to make a glaze for your roast. Preheat your broiler, then spread on each side with a brush or use a spoon to coat evenly. Cook as close to the heat as possible until all sides are browned, watching carefully so it doesn’t burn.

Remove from the heat and let rest for 5 minutes before slicing and serving with the pan juices as a gravy.

What Is The Smoking Time For Pork At 225°F?

Smoking pork at 225°F takes about 45 minutes per pound. It’s important to remember that things can change depending on the temperature outside, how cut the pork is, and how many items are in the smoker.

An instant-read thermometer is a must-have. The Traeger’s thermometer probes are also available, although they don’t seem as reliable. You can also use an external wireless thermometer such as the Meater (I just bought one). It will let you know when your meat is done by checking it!

How To Smoke Pork Tenderloins On A Traeger

Pork tenderloins are a great cut of meat to cook on a Traeger. They are lean and full of flavor, and they cook up quickly and evenly. Here’s how to smoke pork tenderloins on your Traeger grill:

1. Preheat your grill to 225 degrees Fahrenheit.

2. Season the pork tenderloins with your choice of spices and seasonings. Some people brush their tenderloins with a little bit of olive oil, while others leave them dry. It’s up to you!

3. Place the seasoned pork tenderloin on the grill grate and smoke it for one hour per pound. This will give you tender, juicy, and flavorful pork tenderloins every time.

4. If you need to, tent the finished pork tenderloin with aluminum foil to keep it warm while you smoke additional tenderloins or until you are ready to slice and serve them.

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