Ninja Foodi Grill Pork Loin Recipe: Applewood Smoked Succulence

This Ninja Foodi method delivers applewood smoked pork loin with minimal effort and maximum flavor. The grill function creates that perfect smoky crust while keeping the inside juicy and tender.

I’ve perfected this technique through years of competition cooking. The key is a simple dry rub and precise temperature control, ensuring restaurant-quality results every time.

Ingredients for Ninja Foodi Grill Pork Loin

Eleven ingredients deliver restaurant-quality applewood-smoked pork loin with minimal effort and maximum flavor.

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The pork loin quality is paramount for optimal results. Select a well-marbled, boneless cut from a reputable butcher or Whole Foods market section. The smoking chips must be 100% applewood—avoid blends with stronger woods like mesquite that can overpower the pork. For competition-grade results, Diamond Crystal kosher salt provides the ideal texture and mineral content for proper adhesion to the meat surface.

Substitutions require careful consideration. Maple syrup at half the quantity can replace brown sugar (reducing overall sweetness). If applewood chips are unavailable, cherry or hickory chips offer similar mild sweetness. The vinegar may be omitted, but add 1 tsp lemon juice to maintain acidity balance. Fresh rosemary and thyme may be used at double the dried quantity, finely chopped for even distribution.

Store pork loin in its original packaging in the coldest part of the refrigerator for up to 5 days or freeze for 6-12 months. The dry rub can be prepared and stored in an airtight container for up to 3 months. Always soak smoking chips immediately before use to prevent excessive smoke production.

Step-by-Step Instructions for Ninja Foodi Grill Pork Loin

Master the technique for perfectly smoked pork loin with this precise, tested method.

Step 1: Prepare the Dry Rub and Pork Loin

In a small bowl, combine the 1 tbsp Kosher Salt, 1 tbsp Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Paprika, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary. Rub the dried thyme and dried rosemary between your fingers to release their oils before incorporating.

Pat the 2.5 lb Pork Loin dry with paper towels to ensure the rub adheres properly. Drizzle the pork loin with the 2 tbsp Olive Oil and 1 tbsp Apple Cider Vinegar, then massage the mixture all over the surface. This creates the ideal base for the dry rub to stick.

Generously coat the pork loin with the prepared dry rub, pressing it into the meat so it forms an even crust. Let it sit at room temperature for 30 minutes while you prepare the smoker.

Step 2: Set Up the Ninja Foodi Grill for Smoking

Soak the 0.5 cup Applewood Smoking Chips in water for 30 minutes to ensure they produce clean, flavorful smoke. Drain them just before use. Fill the Ninja Foodi Grill’s smoke box with the soaked chips.

Preheat the Ninja Foodi Grill to 225°F using the smoke setting. This lower temperature allows the pork loin to absorb the applewood flavor without cooking too quickly. Once preheated, the grill is ready for the pork loin.

Place the pork loin directly on the grill grates, fat-side up. Close the lid and maintain the temperature at 225°F for the duration of the smoking process.

Step 3: Smoke the Pork Loin to Perfection

Smoke the pork loin undisturbed for 2 to 2.5 hours, or until the internal temperature reaches 145°F. Use a meat thermometer to check the temperature in the thickest part of the loin. Avoid opening the lid unnecessarily, as this can cause temperature fluctuations and extend the cooking time.

During the last 30 minutes of smoking, sprinkle the 0.25 cup Brown Sugar over the pork loin to create a sweet, caramelized crust. This adds a subtle sweetness that balances the smoky flavor.

Step 4: Rest and Slice the Pork Loin

Once the pork loin reaches 145°F, remove it from the Ninja Foodi Grill and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 10 to 15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and tender result.

After resting, slice the pork loin against the grain into ½-inch thick slices. This technique shortens the muscle fibers, making each bite more tender. Serve immediately while still warm, with any accumulated juices spooned over the top.

Essential Equipment for Great ninja foodi grill pork loin

Ninja Foodi Grill

The Ninja Foodi Grill is non-negotiable here—its smoke and grill functions deliver that perfect applewood flavor. I’ve tested others, but none match its temperature precision for this dish. The smoke box fits ½ cup wood chips perfectly. 🔥

Meat Thermometer

A quality instant-read thermometer is your best friend. I swear by my ThermoWorks MK4—it’s accurate to ±0.7°F and gives readings in 2-3 seconds. No more guessing when your pork hits 145°F.

Wood Chip Soaker

Soaking chips properly is key to clean smoke. Use a large glass bowl or stainless steel container—avoid plastic, which can absorb odors. I soak mine for 30 minutes minimum, then drain just before use.

Mixing Bowls

A small stainless steel bowl for the rub keeps everything organized. I use 1-quart size from my Winco set—it’s durable and nests for storage. The wide rim makes mixing spices effortless.

Grill Tools

Long-handled tongs (12-inch) and a grill brush are must-haves. I prefer OXO’s locking tongs for grip and Grillaholics brush for cleaning. Keep them by the grill for easy access.

Resting Board

A large wooden cutting board with a juice groove is ideal. I use a maple board from my local butcher—it’s gentle on knives and catches all those precious pork juices. Let the meat rest 10-15 minutes before slicing. 💡

Frequently Asked Questions