16 Delicious Smoked Pork Loin Recipes for Every Occasion

Nothing brings people together quite like the rich, smoky flavor of pork loin, and we’ve got 16 mouthwatering recipes that’ll make any occasion special. Whether you’re planning a cozy family dinner, a festive gathering, or just craving some comfort food, these smoked pork loin dishes are sure to impress. Get ready to fire up your smoker and dive into flavors that’ll keep everyone coming back for more!

Honey Glazed Smoked Pork Loin

Whip up this Honey Glazed Smoked Pork Loin for a show-stopping centerpiece that’s juicy, smoky, and sweet. Perfect for weekend feasts or impressing your in-laws—no sweat.

Ingredients

• For the pork loin: 3 lbs pork loin, 2 tbsp olive oil, 1 tbsp salt, 1 tbsp black pepper
• For the glaze: 1/2 cup honey, 1/4 cup apple cider vinegar, 2 tbsp Dijon mustard, 1 tsp garlic powder

Instructions

1. Preheat your smoker to 225°F. Tip: Use fruitwood like apple or cherry for a milder smoke flavor.
2. Rub the pork loin with olive oil, then season evenly with salt and black pepper.
3. Place the pork loin in the smoker. Smoke for 3 hours, or until the internal temperature reaches 145°F. Tip: Insert a meat thermometer into the thickest part for accuracy.
4. While the pork smokes, whisk together honey, apple cider vinegar, Dijon mustard, and garlic powder in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened. Tip: Stir constantly to prevent burning.
5. Brush the glaze over the pork loin during the last 30 minutes of smoking, applying multiple layers for a sticky, caramelized finish.
6. Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This ensures the juices redistribute.

Devour slices of this pork loin with the glaze dripping off—each bite is a perfect balance of smoky and sweet. Serve it over a bed of creamy polenta or alongside a crisp apple slaw for contrasting textures.

Garlic and Herb Smoked Pork Loin

Get ready to elevate your dinner game with this Garlic and Herb Smoked Pork Loin—juicy, flavorful, and downright irresistible.

Ingredients

• For the brine:
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 4 cups water
• For the rub:
  • 2 tbsp garlic powder
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1 tbsp black pepper
• For smoking:
  • 1 (3-4 lb) pork loin
  • 2 cups hickory wood chips

Instructions

1. In a large bowl, whisk together kosher salt, brown sugar, and water until dissolved to create the brine.
2. Submerge the pork loin in the brine, cover, and refrigerate for at least 4 hours, or overnight for best results.
3. Remove the pork loin from the brine and pat dry with paper towels.
4. In a small bowl, mix garlic powder, rosemary, thyme, and black pepper to create the rub.
5. Generously coat the pork loin with the rub, ensuring all sides are covered.
6. Preheat your smoker to 225°F and add hickory wood chips to the coals.
7. Place the pork loin in the smoker and smoke for 3 hours, or until the internal temperature reaches 145°F.
8. Let the pork loin rest for 10 minutes before slicing to allow juices to redistribute.

Amazingly tender with a smoky, herby crust, this pork loin pairs perfectly with a crisp apple slaw or roasted veggies for a meal that’s anything but ordinary.

Applewood Smoked Pork Loin with Maple Syrup

Bold flavors meet in this Applewood Smoked Pork Loin with Maple Syrup—juicy, smoky, and just sweet enough to steal the show at any dinner table.

Ingredients

• For the brine:
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
• For the pork loin:
  • 1 (3-4 lb) pork loin
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
• For the glaze:
  • 1/2 cup maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar

Instructions

1. In a large bowl, mix water, kosher salt, brown sugar, and apple cider vinegar until dissolved to make the brine.
2. Submerge the pork loin in the brine, cover, and refrigerate for at least 4 hours or overnight for best results.
3. Preheat your smoker to 225°F using applewood chips for that signature smoky flavor.
4. Remove the pork loin from the brine, pat dry, and rub evenly with olive oil, smoked paprika, garlic powder, and onion powder.
5. Place the pork loin in the smoker and smoke for about 3 hours, or until the internal temperature reaches 145°F.
6. While the pork smokes, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
7. During the last 30 minutes of smoking, brush the pork loin generously with the maple glaze every 10 minutes.
8. Remove the pork loin from the smoker, let it rest for 10 minutes before slicing to keep it juicy.

Zesty slices of this pork loin boast a perfect balance of smoky and sweet, with a melt-in-your-mouth texture. Serve it over a bed of creamy polenta or alongside roasted autumn veggies for a cozy, flavor-packed meal.

Spicy Cajun Smoked Pork Loin

Just when you thought pork couldn’t get any better, here comes a Spicy Cajun Smoked Pork Loin to prove you wrong. Fire up your smoker and let’s dive into a flavor-packed journey that’s bold, smoky, and irresistibly spicy.

Ingredients

• For the rub:
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp black pepper
• For the pork:
  • 1 (3-4 lb) pork loin
  • 2 tbsp olive oil
• For smoking:
  • 2 cups hickory wood chips, soaked

Instructions

1. Prep the pork loin by patting it dry with paper towels to ensure the rub sticks well.
2. Mix the rub by combining smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper in a small bowl.
3. Coat the pork loin with olive oil, then evenly apply the rub all over the meat, pressing gently to adhere.
4. Preheat your smoker to 225°F and add the soaked hickory wood chips for that deep smoky flavor.
5. Smoke the pork loin for about 3 hours, or until the internal temperature reaches 145°F, using a meat thermometer for accuracy.
6. Rest the meat for 10 minutes before slicing to allow the juices to redistribute, ensuring a moist and tender bite.

Unleash this Spicy Cajun Smoked Pork Loin at your next BBQ and watch it disappear. The crust is packed with heat and sweetness, while the inside stays juicy and tender. Slice it thin for sandwiches or serve thick cuts alongside creamy coleslaw for a killer meal.

Smoked Pork Loin with Pineapple Salsa

Let’s dive into a flavor-packed smoked pork loin paired with a zesty pineapple salsa that’ll steal the spotlight at any BBQ.

Ingredients

• For the pork loin:
  • 1 (3-pound) pork loin
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp black pepper
• For the pineapple salsa:
  • 2 cups diced fresh pineapple
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeño, seeded and minced
  • 2 tbsp lime juice
  • 1 tbsp honey
  • Salt to taste

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for 30 minutes if using.
2. Rub the pork loin with olive oil. Mix smoked paprika, garlic powder, brown sugar, salt, and pepper in a bowl. Coat the pork evenly with the spice mix.
3. Place the pork loin in the smoker. Insert a meat thermometer into the thickest part. Smoke until the internal temperature reaches 145°F, about 3 hours. Tip: Keep the smoker’s lid closed as much as possible to maintain temperature.
4. While the pork smokes, combine diced pineapple, red onion, cilantro, jalapeño, lime juice, honey, and salt in a bowl. Mix well and refrigerate. Tip: Let the salsa sit for at least 30 minutes to meld flavors.
5. Once the pork reaches temperature, remove it from the smoker. Let it rest for 10 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring a moist slice.
6. Serve the smoked pork loin sliced with a generous spoonful of pineapple salsa on top.

Perfectly smoky pork meets sweet and spicy salsa for a bite that’s juicy, tender, and bursting with flavor. Try it on tacos or alongside grilled veggies for a summer feast.

Brown Sugar and Mustard Smoked Pork Loin

Just when you thought pork loin couldn’t get any better, we’re hitting you with a brown sugar and mustard smoked version that’s downright addictive. This recipe is a game-changer for your next BBQ or weeknight dinner.

Ingredients

• For the rub:
  • 1/4 cup brown sugar
  • 2 tbsp mustard powder
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pork loin:
  • 2 lbs pork loin
  • 2 tbsp olive oil

Instructions

1. Preheat your smoker to 225°F. Tip: Use hickory or applewood chips for a deeper flavor.
2. In a bowl, mix all the rub ingredients until well combined.
3. Rub the pork loin with olive oil, then evenly coat it with the rub mixture. Tip: Let it sit for 10 minutes to allow the flavors to meld.
4. Place the pork loin in the smoker. Smoke for 3 hours, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
5. Remove the pork loin from the smoker and let it rest for 10 minutes before slicing.

Delight in the perfect balance of sweet and smoky flavors with every bite. Serve it sliced over a bed of greens or alongside roasted veggies for a meal that’s anything but ordinary.

Smoked Pork Loin with Rosemary and Thyme

Let’s dive into a smoky, herb-infused masterpiece that’ll have your taste buds dancing. This smoked pork loin is a game-changer, packed with rosemary and thyme for that unbeatable flavor punch.

Ingredients

• For the brine:
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
• For the rub:
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
• For smoking:
  • 1 (3-4 lb) pork loin
  • 2 cups wood chips (hickory or apple)

Instructions

1. In a large bowl, mix water, kosher salt, and brown sugar until dissolved to create the brine.
2. Submerge the pork loin in the brine, cover, and refrigerate for at least 4 hours, preferably overnight.
3. Preheat your smoker to 225°F and soak wood chips in water for 30 minutes.
4. Remove the pork loin from the brine, pat dry with paper towels, and let it sit at room temperature for 30 minutes.
5. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, onion powder, and black pepper to make the rub.
6. Generously coat the pork loin with the rub, ensuring even coverage.
7. Place the pork loin in the smoker and add a handful of soaked wood chips to the coals.
8. Smoke the pork loin for 3-4 hours, or until the internal temperature reaches 145°F, adding more wood chips as needed.
9. Remove the pork loin from the smoker, let it rest for 10 minutes before slicing.

Crave the perfect slice? This pork loin comes out juicy with a smoky crust, herby notes shining through. Serve it atop a rustic bread slice or alongside a crisp apple slaw for a textural contrast.

BBQ Smoked Pork Loin with Bourbon Sauce

Elevate your BBQ game with this smoky, succulent pork loin drenched in a rich bourbon sauce. Perfect for those who crave bold flavors and Instagram-worthy meals.

Ingredients

• For the pork loin:
  • 1 (3-4 lb) pork loin
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
• For the bourbon sauce:
  • 1 cup ketchup
  • 1/2 cup bourbon
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for 30 minutes.
2. Rub the pork loin with olive oil, then evenly coat with salt, black pepper, garlic powder, onion powder, and smoked paprika.
3. Place the pork loin in the smoker. Add the soaked wood chips to the coals. Smoke for 3 hours or until the internal temperature reaches 145°F.
4. While the pork smokes, combine ketchup, bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, and liquid smoke in a saucepan over medium heat. Simmer for 15 minutes, stirring occasionally.
5. Remove the pork loin from the smoker and let it rest for 10 minutes. Slice and serve with the bourbon sauce.

Bold flavors meet tender texture in this dish. Serve it sliced over a bed of creamy mashed potatoes or pile it high on a toasted bun for a smoky sandwich sensation.

Smoked Pork Loin Stuffed with Apples and Onions

Perfect for those who love a sweet and savory combo, this smoked pork loin stuffed with apples and onions is a game-changer. Smoke it low and slow for a melt-in-your-mouth experience that’ll have everyone asking for seconds.

Ingredients

• For the stuffing:
  • 2 cups diced apples
  • 1 cup diced onions
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pork loin:
  • 1 (3-4 lb) pork loin
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder

Instructions

1. Preheat your smoker to 225°F.
2. In a skillet over medium heat, melt butter and sauté apples and onions until soft, about 5 minutes. Season with salt and pepper. Tip: Let the mixture cool slightly before stuffing to prevent the pork from cooking unevenly.
3. Make a lengthwise cut in the pork loin to create a pocket for the stuffing, being careful not to cut all the way through.
4. Stuff the pork loin with the apple and onion mixture, then secure with kitchen twine.
5. Rub the pork loin with olive oil, then season with salt, pepper, and garlic powder. Tip: For extra flavor, let the seasoned pork sit at room temperature for 30 minutes before smoking.
6. Place the pork loin in the smoker and cook until the internal temperature reaches 145°F, about 3-4 hours. Tip: Use a meat thermometer to ensure perfect doneness without overcooking.
7. Remove from the smoker and let rest for 10 minutes before slicing.

Smoky, juicy, and packed with a sweet and savory stuffing, this pork loin is a showstopper. Serve it sliced over a bed of creamy mashed potatoes or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Chipotle Smoked Pork Loin with Mango Chutney

Here’s how to nail a Chipotle Smoked Pork Loin with Mango Chutney that’ll steal the spotlight at any BBQ. Hit the smoke, and let’s dive in.

Ingredients

• For the Pork Loin:
  • 1 (3-4 lb) pork loin
  • 2 tbsp chipotle powder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp black pepper
• For the Mango Chutney:
  • 2 ripe mangoes, diced
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp grated ginger
  • 1 tsp red pepper flakes

Instructions

1. Preheat your smoker to 225°F. Tip: Use hickory or applewood chips for a sweet, smoky flavor.
2. In a bowl, mix chipotle powder, smoked paprika, garlic powder, brown sugar, salt, and black pepper. Rub this mixture all over the pork loin. Tip: Let the pork sit at room temperature for 30 minutes to absorb the flavors.
3. Place the pork loin in the smoker. Smoke for 3 hours, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer to ensure perfect doneness.
4. While the pork smokes, combine mangoes, apple cider vinegar, brown sugar, ginger, and red pepper flakes in a saucepan. Simmer over medium heat for 20 minutes, stirring occasionally, until thickened.
5. Remove the pork from the smoker and let it rest for 10 minutes before slicing.
6. Serve the sliced pork with mango chutney on top.

Rich in smoky flavors with a sweet and spicy kick from the chutney, this dish pairs amazingly with a crisp coleslaw or atop a toasted brioche bun for a next-level sandwich.

Smoked Pork Loin with a Coffee Rub

Wake up your taste buds with this smoky, coffee-rubbed pork loin that’s all about bold flavors and juicy tenderness.

Ingredients

• For the rub:
  • 2 tbsp finely ground coffee
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pork loin:
  • 1 (3-4 lb) pork loin
  • 2 tbsp olive oil

Instructions

1. Preheat your smoker to 225°F. Use hickory or apple wood chips for the best flavor.
2. In a small bowl, mix together the ground coffee, brown sugar, smoked paprika, garlic powder, salt, and black pepper to create the rub.
3. Pat the pork loin dry with paper towels. This helps the rub stick better.
4. Rub the olive oil all over the pork loin, then evenly coat it with the coffee rub mixture.
5. Place the pork loin in the smoker. Insert a meat thermometer into the thickest part.
6. Smoke until the internal temperature reaches 145°F, about 2.5 to 3 hours. Don’t peek too often to keep the heat consistent.
7. Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This keeps the juices inside.

Get ready for a pork loin that’s crusty on the outside, tender on the inside, with a deep coffee flavor that’s not overpowering. Serve it sliced over a bed of creamy polenta or in sandwiches with a spicy slaw for an extra kick.

Smoked Pork Loin with Cherry Glaze

Transform your dinner game with this smoky, sweet masterpiece. Smoked Pork Loin with Cherry Glaze is your next weekend showstopper.

Ingredients

• For the pork loin:
  • 1 (3-4 lb) pork loin
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
• For the cherry glaze:
  • 1 cup cherry preserves
  • 1/4 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp red pepper flakes

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for best flavor.
2. Rub the pork loin with olive oil, then evenly coat with salt, black pepper, and garlic powder.
3. Place the pork loin in the smoker. Smoke for 3 hours, or until the internal temperature reaches 145°F.
4. While the pork smokes, combine cherry preserves, apple cider vinegar, Dijon mustard, and red pepper flakes in a small saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until thickened.
5. During the last 30 minutes of smoking, brush the pork loin generously with the cherry glaze every 10 minutes.
6. Remove the pork loin from the smoker and let it rest for 10 minutes before slicing.

Now, the pork loin is juicy inside with a sticky, spicy-sweet crust. Serve it sliced over a bed of creamy polenta for a contrast that’ll wow any crowd.

Herbed Smoked Pork Loin with Garlic Butter

Bold flavors meet in this herbed smoked pork loin, slathered in garlic butter for a juicy, aromatic masterpiece. Smoke it low and slow, then finish with a butter bath for that irresistible crust.

Ingredients

• For the pork loin:
  • 1 (3-4 lb) pork loin
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
• For the garlic butter:
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat your smoker to 225°F. Use hickory or apple wood chips for best flavor.
2. Rub the pork loin with olive oil, then evenly coat with salt, pepper, smoked paprika, thyme, and rosemary.
3. Place the pork loin in the smoker. Smoke for 3 hours, or until the internal temperature reaches 145°F.
4. While the pork smokes, mix the softened butter, minced garlic, and parsley in a bowl. Set aside.
5. Remove the pork loin from the smoker. Let it rest for 10 minutes.
6. Slather the garlic butter over the pork loin, allowing it to melt into the meat.
7. Slice and serve immediately. Tip: For an extra kick, add a pinch of red pepper flakes to the garlic butter.

Must-try for its smoky, herby crust and tender, butter-infused interior. Serve atop a crisp salad or with roasted veggies for a full meal.

Smoked Pork Loin with a Honey Mustard Crust

Viral flavors alert! This smoked pork loin with a honey mustard crust is your next weekend showstopper. Bold, juicy, and packed with a sweet-tangy kick—it’s begging for your smoker.

Ingredients

• For the pork loin:
  • 1 (3-4 lb) pork loin
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
• For the honey mustard crust:
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp smoked paprika

Instructions

1. Preheat your smoker to 225°F. Use hickory or apple wood for best flavor.
2. Rub the pork loin with olive oil, then season evenly with salt and pepper.
3. Place the pork loin in the smoker. Smoke for 3 hours, or until the internal temperature reaches 145°F.
4. While the pork smokes, whisk together Dijon mustard, honey, apple cider vinegar, and smoked paprika in a small bowl.
5. After 3 hours, brush the honey mustard mixture over the pork loin, coating it evenly.
6. Increase the smoker temperature to 250°F. Smoke for another 30 minutes to set the crust.
7. Remove the pork loin from the smoker. Let it rest for 10 minutes before slicing.

Now, the pork loin is tender with a sticky, caramelized crust. Serve it sliced over a bed of arugula with extra drizzle of honey mustard for a fresh twist.

Smoked Pork Loin with a Spicy Peach Glaze

Smoke your way to flavor town with this smoked pork loin, slathered in a spicy peach glaze that’s equal parts sweet and heat. Perfect for summer BBQs or when you’re craving something bold.

Ingredients

• For the pork loin:
  • 1 (3-4 lb) pork loin
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
• For the spicy peach glaze:
  • 1 cup peach preserves
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp red pepper flakes
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your smoker to 225°F. Use hickory or apple wood chips for best flavor.
2. Rub the pork loin with olive oil, then season evenly with salt, black pepper, and garlic powder.
3. Place the pork loin in the smoker. Smoke for 3 hours, or until the internal temperature reaches 145°F.
4. While the pork smokes, combine peach preserves, apple cider vinegar, soy sauce, red pepper flakes, and smoked paprika in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally, to thicken the glaze.
5. During the last 30 minutes of smoking, brush the pork loin generously with the spicy peach glaze every 10 minutes.
6. Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This ensures juicy, tender meat.

Carve into thick slices to showcase the smoky crust and glossy glaze. The pork is succulent with a kick, perfect alongside grilled peaches or a crisp slaw.

Smoked Pork Loin with a Balsamic Reduction

Kick off your culinary adventure with this Smoked Pork Loin drizzled in a rich balsamic reduction—bold flavors, minimal fuss, and maximum wow factor.

Ingredients

• For the pork loin:
  • 1 (3-4 lb) pork loin
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
• For the balsamic reduction:
  • 1 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tbsp butter

Instructions

1. Preheat your smoker to 225°F. Tip: Use fruitwood like apple or cherry for a subtle sweetness.
2. Rub the pork loin with olive oil, then evenly coat with salt, pepper, and garlic powder.
3. Place the pork loin in the smoker. Smoke for 3 hours or until the internal temperature reaches 145°F. Tip: Insert a meat thermometer into the thickest part for accuracy.
4. While the pork smokes, combine balsamic vinegar and honey in a saucepan over medium heat. Simmer for 15-20 minutes until reduced by half. Tip: Stir occasionally to prevent burning.
5. Remove the saucepan from heat and whisk in butter until smooth.
6. Once the pork loin reaches temperature, let it rest for 10 minutes before slicing.
7. Drizzle the balsamic reduction over the sliced pork loin.

Serve this smoky, tender pork loin with the glossy balsamic reduction for a contrast of sweet and tangy. Pair with roasted veggies or a crisp salad for a complete meal that’s as insta-worthy as it is delicious.

Conclusion

Looking for the perfect smoked pork loin recipe? Our roundup of 16 delicious options has something for every occasion, from cozy family dinners to festive gatherings. We hope these recipes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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