Smoked Pork Loin Brine Recipe

5 from 1 vote

Step up your outdoor cooking game with this masterfully crafted Smoked Pork Loin Brine Recipe, designed to infuse your meat with an irresistible blend of sweet, savory, and aromatic flavors. Starting with a rich, homemade brine featuring maple syrup, fresh herbs, and a hint of garlic, this recipe ensures each slice of pork loin emerges tender, juicy, and packed with flavor.

The meat is then rubbed with our special dry rub, smoked to perfection, and finished with a high-heat sear for that ideal crust. This smoked pork loin promises to be the highlight of any gathering!

Prep Time15

Cook Time2

Brine Time1

Total Time2 15

Course: Grilling

Cuisine: American

Keyword: grilled pork loin brine, pork brine, smoked pork, smoked pork loin brine recipe, tenderloin brine

Servings: Servings

Author: Joshua Boquist

Equipment

Ingredients

1 pork loin 4-5 pounds
2 teaspoons olive oil
¼ cup pork dry rub

For the Brine

¼ cup Kosher salt or 3 tablespoons table salt
¼ cup maple syrup or brown sugar
1 cup hot water
3 cups cold water
3 garlic cloves minced
1 teaspoon black peppercorn crushed
1 teaspoon fresh rosemary chopped (about 1 sprig)
1 teaspoon fresh thyme chopped (about 3 sprigs)

Instructions

Brine the Pork

Get a container that is large enough to hold the pork loin and the brine. Add the salt to the container, and if you are using brown sugar in place of maple syrup, add the brown sugar as well. Dump in the hot water and mix until the salt is dissolved.
Add in the rest of the ingredients for the brine
Place the pork loin in the container with the brine.
Top the container with the cold water. Make sure the pork loin is completely submerged. Cover and refrigerate overnight.

Smoke the Pork

Preheat the smoker to 225°F.
Remove the pork loin from the brine and pat it dry.
Drizzle the oil over the pork loin and rub it around all sides. Sprinkle the pork loin rub all over the meat and press it in to form a good coating.
Place the pork loin on the smoker grates and smoke at 225°F for 2 hours, or until the internal temperature reaches 130°F.
Crank the smoker up to 450°F or 500°F. Sear the pork loin for 3-4 minutes on each side.
Remove the pork loin from the smoker and let it rest for 10-20 minutes. Ensure the internal temperature of the pork reaches 145°F.
Slice the pork loin and serve.

Notes

The USDA recommends cooking pork loin to an internal temperature of 145°F. I like to pull the pork loin from the smoker when it reaches 140°F and then cover it with foil or butcher paper. The carryover cooking will make the pork loin hit the 145°F mark.
Let it rest for 10-20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
Invest in a good-quality instant-read thermometer to check the internal temperature of your pork loin. This tool is invaluable for achieving perfectly cooked meats every time and avoiding the pitfalls of under or overcooking.
The final sear at high heat not only adds a delightful crust but also seals in the juices. If your smoker doesn't reach the high temperatures needed for searing, you can finish the pork loin on a hot grill or a cast-iron skillet for similar results.

Nutrition