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smoked tenderloin

Smoked Pork Loin

Prep Time 5 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 50 mins
Course Main Course


  • 1 Whole pork loin boneless
  • 3 tbsp Coarse kosher salt

Citrus Herb Marinade

  • 2-3 Garlic cloves minced
  • 1 tbsp Smoked Spanish paprika
  • 1 tbsp Fresh rosemary chopped
  • 2 tsp Black pepper
  • 2 tsp Onion powder
  • 1 tsp Lemon zest
  • ¼ cup Extra virgin olive oil

Garlic Butter for Basting

  • 8 oz Unsalted butter melted
  • 1 ½ tbsp Your favorite rub! Mine is here -----> https://amzn.to/3vLFIx9


  • Trim your pork loin and make sure all the silver skin is gone and any extra hard fat, leave the fat cap on. Pat dry and then place on a wire rack.
  • Score the fat cap in a cross-hatch technique pattern, and then season generously (all sides) with kosher salt. Combine all of your marinade ingredients into a mixing bowl with the olive oil and mix. Now place your pork loin into a large 1 gallon zip lock bag. Pour your marinade mixture in and mix until your pork loin is completely covered. Place in the fridge for 4-12 hours and let it marinade.
  • Set up your grill for direct grilling, you are going to sear off the fat cap, bottom and back of the loin. Typically 1-2 mins per side but it all depends on your grill and how hot your charcoal is rolling. 
  • Now set your vents and add your heat deflector so your smoker is rolling at 275 degrees, I like to use lump charcoal and applewood chunks for this smoke show. Set your pork loin on and let it smoke. 
  • Have your melted garlic butter basting goodness ready and baste your pork loin every 15-20 mins, you can even do 30 mins if that’s what you prefer. This is going to add tremendous flavor to your loin and keep it moist for serving.
  • Let it roll until an internal temp of 145 and remove from the smoker. Now let it rest 8-10 mins and slice n serve. 
Keyword charcoal, pig, smoked, tenderloin