Few things beat a summer cookout featuring a slightly sweet, tender, and juicy smoked pork loin. This Traeger smoked pork loin stays moist thanks to an overnight herb brine, and a maple-apple glaze adds a caramelized sweet-and-savory finish. No more dry pork—just slices packed with flavor.
While you can roast this in an oven, smoking it on a pellet grill gives it an unmatched depth of smoky flavor. The smoker does most of the work, cleanup is simple, and the result is a beautifully glazed pork loin that’s perfect for gatherings. Serve with roasted potatoes, parmesan broccoli, or butternut squash for a complete meal.
❤️ Why This Smoked Pork Loin Recipe Works
- Let the pellet smoker do the work. Low-and-slow smoking produces consistent, even results.
- Balanced sweet and savory flavors. Maple syrup, dark brown sugar, Dijon, and soy sauce combine for a well-rounded glaze.
- Brining ensures moist meat. An overnight brine infuses flavor and keeps the pork juicy during the smoke.
- Beginner friendly. The brine, rub, and glaze are straightforward—smoke the loin and enjoy the results.
🗒️ Ingredients for Perfect Smoked Pork
Below are the main components for this Traeger smoked pork loin: the pork and glaze ingredients, plus the brine. Scroll down to the recipe card for exact amounts and step-by-step instructions.
For the pork loin and glaze
- Pork loin. Choose a large, lean cut—sirloin, blade, or center loin works well. Ask your butcher if unsure.
- Olive oil. Use a good extra-virgin olive oil to help the rub adhere and add flavor.
- Pork seasoning rub. Any pork rub will do; a pork butt rub or your favorite blend works great.
- Apple juice. Adds fruity sweetness to the glaze—orange or pineapple juice can be substituted.
- Maple syrup. Brings a classic sweet note and helps caramelize the glaze.
- Dark brown sugar. Adds depth and a rich color to the glaze.
- Dijon mustard. Provides a touch of acidity and spice.
- Soy sauce. Balances the glaze with savory, salty umami.
For the pork brine
- Water. The base of the brine.
- Kosher salt. Dissolves well and seasons the meat evenly.
- Dark brown sugar. Balances salt and adds richness.
- Black peppercorns. Whole peppercorns add gentle spice as they steep in the brine.
- Fresh rosemary. A few sprigs add a bright herbal note; parsley or basil are optional.
- Dried bay leaves. Add a subtle savory layer to the brine.
👨🍳 How to Smoke Pork Loin
Here’s a concise overview—see the printable recipe card below for detailed steps and exact measurements.
Brine and prepare the pork loin
- Heat a small portion of water, dissolve the salt and brown sugar, add the aromatics, then cool the brine with cold water or ice.
- Trim excess fat, submerge the pork loin in the cooled brine, and refrigerate 12–24 hours.
- When ready, remove, pat dry, and prepare the smoker and glaze.
Smoke the pork loin
- Preheat the smoker to 225°F. Score the fat cap if present and rub the loin with olive oil.
- Apply the dry rub evenly on all sides and place the pork on the grill grates.
- Simmer the glaze ingredients (except butter) until thickened, remove from heat, whisk in butter, then chill.
- Brush glaze on the loin several times during the smoke. Smoke until the internal temperature reaches roughly 140–145°F.
- Remove the pork, let it rest 10–20 minutes (carryover will reach the recommended temperature), then slice and serve with extra glaze.
🤔 Substitutions and Variations
- Swap the juice. Use orange or pineapple instead of apple for a different fruity note.
- Use honey. If you don’t have maple syrup, honey works well in the glaze.
- Add BBQ sauce. Serve extra sauce alongside the glazed slices for dipping.
- Try different rubs. Use your preferred pork rub and adjust spice levels to taste.
😉 The Secret to Moist Pork Loin
- Brine overnight. This is the most important step to keep the loin juicy and flavorful.
- Cool the brine quickly. Use ice or cold water to avoid placing meat into warm brine.
- Target internal temp. Pull the loin at about 140°F, then let it rest until it reaches 145°F to meet USDA guidance.
- Use an accurate thermometer. Temp the meat to ensure doneness and consistency.
- Optional water pan. A water tray in the smoker helps maintain humidity and prevents drying.
- Mind the fat cap. Smoke fat-side up to baste the meat as the fat renders.
⏱️ Storage and Reheating
Slice the leftover pork thinly and store in an airtight container in the fridge for up to 5 days. Reheat briefly in an air fryer, on the grill, or covered in the oven for about 20 minutes until warmed through. Reheat gently to preserve moisture.
❓ Still Have Questions?
Flipping is usually unnecessary. If your smoker has uneven heat, rotate or move the loin as needed. Use a thermometer to check consistency.
Avoid covering with foil while smoking; it blocks smoke contact. Pull the loin when it reaches the target temperature rather than relying on foil to push through a stall.
Fruit woods like apple or cherry pair well with pork. Hickory, pecan, or blends also work depending on how smoky you want the flavor.
Plan roughly 2 hours at 225°F, but always cook to internal temperature (140–145°F) rather than relying solely on time, as smokers vary.
🐖 Pork Loin vs Pork Tenderloin
What is Pork Loin
Pork loin is a larger cut from the back of the pig, usually 2–5 pounds. Because it’s a working muscle, it benefits from brining and careful cooking to avoid dryness. Low-and-slow smoking helps achieve even doneness across the entire roast.
What is Pork Tenderloin
Pork tenderloin is a smaller, more tender muscle located near the spine. It’s typically 1–2 pounds and cooks faster than a loin, with a naturally tender texture that doesn’t require brining.
How do you keep pork loin from drying out on the smoker?
Keep the temperature low and smoke slowly, baste with the glaze during cooking, brine the loin beforehand, and consider a water pan to increase humidity in the smoker. Monitor internal temperature closely for best results.
🔥 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 it’s for a summer BBQ or a cozy dinner, this smoked pork loin delivers juicy slices with a sweet-smoky glaze. Follow the brine, monitor temperature, and enjoy the applause when you serve it.
💬 Tell Me What You Think!
If you try this recipe, leave a comment and share a photo. Tag @alicensetogrill to let us know how it turned out.
CONNECT WITH A LICENSE TO GRILL!
Follow us on social media for more recipes and tips.
Did you make this recipe? Tell us about it in the comments below!
Smoked Pork Loin
Equipment
- Pellet grill or smoker
- Instant-read thermometer
- Saucepan
- Large container for brining
Ingredients
- 1 pork loin (4–5 pounds)
- 2 tablespoons olive oil
- ¼ cup pork 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
- In a small pot, bring 2 cups of water to a boil, turn off the heat, and dissolve the salt and brown sugar. Add bay leaf, rosemary, and peppercorns and steep 5 minutes.
- Transfer to a larger container, add the remaining cold water and ice to cool the brine, then submerge the pork loin. Refrigerate 12–24 hours.
Make the Pork Glaze
- Combine apple juice, maple syrup, brown sugar, Dijon, and soy sauce in a saucepan over medium heat. Simmer 15–20 minutes until thickened.
- Remove from heat and whisk in butter. Chill the glaze while the pork cooks.
Prepare and Smoke
- Preheat the smoker to 225°F. Remove pork from brine and pat dry.
- Coat with olive oil and rub, then place on the grill grates. Smoke at 225°F, brushing glaze 2–3 times during cooking.
- Smoke for about 2 hours or until the internal temperature reaches 140–143°F and the glaze caramelizes. Remove and rest 10–20 minutes, ensuring the pork reaches 145°F during rest.
- Slice thinly and serve with extra glaze.
Notes
- Brine overnight for best moisture and flavor penetration.
- Use ice to cool the brine quickly before adding meat.
- USDA recommends 145°F; pulling at 140°F and resting to 145°F gives a juicy result—monitor with a thermometer.
Nutrition
Carbohydrates: 39 g • Protein: 62 g • Fat: 18 g
Nutrition information is approximate.