Traeger Pork Loin – Recipe and Cooking Guide
Hey Smokers, and welcome to my post where we will run through my recipe and cooking guide for Traeger Pork Loin. As you may or may not know, this site is all about cooking on my Traeger Pro Series 22 Pellet Smoker and seeing where we can take things – and today, my attention turns to a cut of meat that I don’t know that well – pork loin.
You see, I was given this by a friend of mine who said “I have no idea what to do with it so you might as well smoke it”. And smoke it I did. Let’s see how I went…
Traeger Pork Loin: What You’ll Need
Ok, so below is what I used to cook me some smoked pork loin on the Traeger pellet smoker:
Ingredients
- 2 to 3 pounds pork loin
- 2 tablespoons olive oil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional for heat)
- Your choice of wood pellets (hickory, apple, or cherry are great options)
The above spices are included if you would like to make your own rub. I usually make one with the above and some raw sugar but in this case, I was out of time so I used a base store bought all purpose BBQ rub.
Equipment
- Pellet smoker
- Meat thermometer
- Aluminum foil (if resting the meat)
- Basting brush
The Cooking Process
This is what I did and when…
1. Preparation:
- Remove the pork loin from the refrigerator about 30 minutes before smoking to let it come to room temperature. This helps in cooking the pork evenly.
- Preheat your pellet smoker to 225 degrees Fahrenheit (107 degrees Celsius).
2. Season the Pork:
- Pat the pork loin dry with paper towels.
- Rub the pork loin all over with olive oil. This helps the seasoning stick to the meat and also aids in crisping the fat.
- Combine the garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a bowl. Mix well.
- Generously season the pork loin with the spice mix, ensuring all sides are covered.
As I was not used to this cut, I was in two minds as to whether to cut the fat cap off or not. I chose to leave it on with the plan to make it into a nice crackling layer.
3. Smoke the Pork:
- Place the pork loin in the smoker on the grate.
- Close the lid and let it smoke, maintaining a temperature of around 225 degrees Fahrenheit.
- Smoke the pork loin until it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). This usually takes about 2 to 3 hours, depending on the size of the pork loin.
- Optional: Baste the pork loin with a glaze or additional olive oil halfway through to keep it moist.
So, for my cook, I was really worried about the meat drying out so I used a water tray in the smoker and removed it the second it hit the 145F/63C mark.
4. Harden the Skin
- If you wish, remove the meat from the smoker and place under the grill until the skin goes nice and crisp.
You can also bake it at high temp for around 30 mins to do the same as well. In my case, I was so worried about drying out the meat that the skin was not quite hard enough when I removed it and it also softened again at the rest. I did actually return it later on and let it go for another half hour or so and it really worked well. The skin protects the moisture of the meat too.
5. Rest the Meat:
- Once the pork loin reaches the desired internal temperature – and depending on whether you are going for the cackling or not – wrap it in aluminum foil and let it rest for about 10 to 15 minutes.
6. Slice and Serve:
- After resting, slice the pork loin into thin or thick slices as preferred.
- Serve with your choice of sides, such as roasted vegetables, a salad, or mashed potatoes.
My Results
OMG! At the end of this cook, I was really left wondering why I hadn’t been using this cut all along. The final result was a juicy, smokey and delicious! I mean if you haven’t already, you need to try this one as soon as possible.
And from the look of the cut, there looks to be sooooo many ways that this can be cooked as well – so watch this space as I will definitely be working with this one again.
Tips:
- Wood Pellets: Different types of wood pellets can impart different flavors. Hickory gives a strong, smoky flavor, while apple and cherry offer a sweeter, milder taste.
- Monitoring Temperature: It’s crucial to use a meat thermometer to avoid overcooking the pork. Pork loin can become dry if overcooked.
- Flavor Variations: Feel free to experiment with different spices or add a BBQ sauce during the last hour of smoking for a different taste profile.
Conclusion
So there you have it, my recipe and cooking guide for some Traeger smoked pork loin. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.
Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.
Until next time
Have fun and get smoking!
Paul
