Smoked & Seared Pork Loin
Pork loin with Meat Church The Gospel or Texas Sugar, smoked at 225°F to 140°F and seared in a 550°F oven for two minutes. Juicy every time.
Pork loin gets a bad reputation for being dry, but it doesn't have to be. My family and I love it. It's healthy, easy and cheap to throw on the smoker a few hours before dinner.
I rubbed one with Meat Church The Gospel and one with Texas Sugar, side by side. My family preferred The Gospel, and I agree. It smoked at 225°F for about 3 hours to 140°F, then got a 2-minute sear in a 550°F oven. That's a trick I picked up from prime rib. A few hours isn't enough time to build a strong bark, so the sear at the end makes a huge difference. Watch the temperature closely. Mine have climbed faster than I expected more than once, and I overshot.
Smoke it ahead
One of the loins in my videos was smoked two months earlier and vacuum sealed. I brought it back with a sous vide bath and a quick trip under the broiler, and it tasted freshly cooked. I usually serve it with mashed potatoes and green beans, corn or asparagus.
Watch the cook
Pork
Smoked & Seared Pork Loin
Pork loin with Meat Church The Gospel or Texas Sugar, smoked at 225°F to 140°F and seared in a 550°F oven for two minutes. Juicy every time.
Print- Prep
- 10 minutes
- Cook
- 3 hours
- Total
- About 3¼ hours
- Yield
- 8–10 servings
- Method
- Smoked, seared
- Wood
- Your choice
Ingredients
Instructions
- Set your smoker to 225°F.
- Trim any silverskin and coat the loin with a thin layer of mustard.
- Season all over with The Gospel or Texas Sugar. If you're cooking two, try one of each.
- Smoke until the center reaches 140°F, about 3 hours. Start checking early, because it can climb fast.
- Sear in a 550°F oven for about 2 minutes to crisp the crust.
- Rest for 10 minutes. Carryover heat takes it to the USDA-safe 145°F. Slice and serve.
Pitmaster Notes
- Make ahead: vacuum seal the cooled loin and freeze. Reheat in a sous vide bath, then broil to crisp.
- Leftovers: cube it over mashed potatoes with veggies, cheddar and sour cream for a quick lunch bowl.
Product links are things I actually used. Some are affiliate links, and as an Amazon Associate I earn from qualifying purchases.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
