Our Traeger Smoked Pork Loin recipe the ever-popular Old Fashioned rub from Whiskey Bent BBQ, and gets smoked low-and-slow on the Traeger. Tender slices are great served next to all sorts of sides, but we went with some classic green beans and garlic mashed potatoes this time!

Traeger Smoked Pork Loin

Pork loin is one of the most cost-effective meats you can cook, and also one of the easiest! When you treat it right, it can be one of the tenderest cuts of pork and it works really well in a number of different dishes and next to lots of different sides.

Pork loin and pork tenderloin are much different cuts of meat, from different parts of the animal, so make sure you are using the appropriate method for the cut of meat that you have.

Check out all of my Traeger Recipes!

Smoked Pork Loin shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

oil

pork loin

Whiskey Bent BBQ Old Fashioned Rub

Get all of our PORK RECIPES here!

How to make Traeger Smoked Pork Loin

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Preheat your pellet grill

You want to get it to 225°F for this recipe. Give it plenty of time to get there!

Trim and rub

Trim your pork loin of any excess fat or silver skin, rub it lightly with oil and then coat with the Old Fashioned Rub.

Smoke

Put the pork loin on the grill and cook for several hours, until the internal temperature reaches 145°F internally. Your best bet will be a wifi thermometer. Our favorite is the Meater probe.

Buy your own Meater+ here!

Rest

Tent the pork loin under foil and let rest for at least 10 minutes to let the juices redistribute before slicing.

Slice and enjoy

Slice the loin into 1 – 1 1/2 inch thick slices and serve with your favorite sides. We liked steamed buttered green beans and garlic mashed potatoes.

Serve with this delicious Hoppin John recipe!

More pork recipes to love

We cook a lot of pork around here. My daughter is allergic to poultry, so pork is basically one of the only white meat options we have if I don’t want to whip up separate meals or indulge in her canned beef ravioli obsession. Not that I’m complaining. Pork is delicious.

We tend to use more tenderloins than pork loins here, but no matter what cut or type of pork you are cooking we probably have a recipe for it! Here are some of my favorites below.

Traeger Smoked Gochujang Pork Tenderloin
Blackstone Smoked Pulled Pork Tacos
Double Smoked Ham with Brown Sugar Glaze
Smoked Garlic Pig Shots
Smoked Country-Style Pork Ribs
Spicy BBQ Pork Rice Bowl
Smoked Breakfast Fatty
Hibachi-Style Griddle Pork Fried Rice
Pork Belly Burnt Ends
Traeger Smoked Pork Chops

Try our Grilled Rack of Pork!

One-Pot Creamy Noodles — **Garlic Mashed Potatoes**

Best sides to serve with Smoked Pork Loin

This recipe pretty much goes with anything.

You could slather it with your favorite tangy homemade barbecue sauce and make a slider out of it.

You could cut it up into bite-sized pieces and serve it with this easy spicy yaki udon recipe too.

How about alongside a big pile of wild rice pilaf?

This would be great next to a big pile of Greek Salad.

Yield: 6 servings

Traeger Smoked Pork Loin

A whole pork loin gets rubbed with one of our favorite bbq rubs before hitting the Traeger for a low-and-slow smoke. So simple, and so perfect next to whatever sides you want to throw next to it!

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

1 whole pork loin
2 tablespoons oil (avocado or olive, preferably)
3 tablespoons Whiskey Bent BBQ Old Fashioned Rub

Instructions

Preheat your Traeger to 225°F according to factory directions.
Remove the loin from the packaging, pat dry with paper towels, and trim off any excess skin, silver skin (if present), or fat.
Brush with oil and sprinkle the rub over all sides of the pork loin.
Place onto the pre-heated grill and let cook, turning every 30-45 minutes, until the internal temperature reaches 145°F. ALWAYS cook to temp and never to time, but if you are looking for a ballpark you can figure 2.5 - 3.5 hours, depending on many different factors.
Remove from the grill and tent with foil. Let rest for at least 10 minutes before slicing.