Pork Loin Traeger Grill Recipe: Smoky Char With Juicy Slices

There’s nothing like the aroma of hickory smoke wrapping around a perfectly cooked pork loin on the Traeger. This method delivers juicy slices with a smoky char every time.

I’ve spent years refining this approach, blending classic technique with wood-fired flavor. The result is tender, flavorful pork that’s simple to achieve with precise heat control.

Ingredients for Pork Loin Traeger Grill

Quality pork plus a handful of pantry spices deliver that signature wood-fired flavor everyone loves.

[recipe_ingredient_scaler]

The pork loin is paramount here. Opt for bone-in if available—it stays juicier (the intro promised that, remember). Whole Foods or Costco have excellent options. Look for even marbling and a rosy color. Hickory pellets are non-negotiable for that classic Traeger smoke profile—Alder or Cherry work too but hickory is the gold standard.

No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Fresh rosemary and thyme can substitute for dried at triple the amount. Brown sugar can be swapped for honey (though that changes the flavor slightly). The vinegar balances the richness—white vinegar in a pinch, but cider vinegar’s fruitiness complements pork best.

Store the trimmed pork in its original packaging for 3-4 days before cooking, or freeze for up to 6 months. The spice rub keeps indefinitely in a cool, dark place. Leftovers? They reheat beautifully—shred for sandwiches or slice thin for salads.

Step-by-Step Instructions for Pork Loin on Traeger Grill

This method ensures tender, juicy meat with a perfectly smoky crust every time.

Step 1: Prepare the Pork Loin and Seasoning Rub

Pat the 2 lb Pork Loin dry with paper towels, ensuring all moisture is removed to help the rub adhere and create a better bark. Trim any visible fat, leaving just a thin layer for flavor.

In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Smoked Paprika, 0.5 tsp Dried Thyme, and 0.5 tsp Dried Rosemary. Crush the thyme and rosemary between your fingers to release their aromatic oils before mixing.

Rub the 2 tbsp Olive Oil evenly over the pork loin, then apply the spice mixture, pressing it into the meat so it forms a flavorful crust. Add the 1 tbsp Brown Sugar and 1 tbsp Yellow Mustard, spreading the mustard thinly over the surface to help form a caramelized exterior. Drizzle the 1 tbsp Apple Cider Vinegar for a subtle tang that balances the richness.

Step 2: Set Up the Traeger Grill for Optimal Smoke

Load the 2 cups Hickory Wood Pellets into your Traeger grill’s hopper. Preheat the grill to 225°F using the smoke setting. This lower temperature allows the pork loin to absorb maximum smoke flavor without drying out.

Once the grill reaches temperature, place the seasoned 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 cook. Avoid opening the lid unnecessarily to prevent heat and smoke loss.

Step 3: Smoke Until Internal Temperature Reaches Perfection

Smoke the pork loin undisturbed for approximately 2 to 2.5 hours, or until the internal temperature reaches 145°F in the thickest part of the meat. Use a reliable meat thermometer to monitor the temperature accurately.

The pork loin is done when it reaches 145°F and the exterior has developed a deep, mahogany bark. If the bark begins to darken too quickly, tent the pork loosely with aluminum foil to prevent burning while allowing the smoke to continue penetrating.

Step 4: Rest and Slice for Maximum Juiciness

Remove the pork loin from the 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 every slice is moist and flavorful.

Slice the pork loin against the grain into ½-inch thick pieces. The grain runs lengthwise through the loin, so cut perpendicular to those lines. Serve immediately while still warm, with any accumulated juices spooned over the top for added moisture and flavor.

Storing and Reheating This Recipe

Refrigerator Storage

Once cooled, wrap your pork loin tightly in aluminum foil or place in an airtight container. It’ll keep in the fridge at 40°F or below for 3-4 days. I always store mine with a paper towel to absorb any excess moisture. 💡

Freezer Storage

For longer storage, slice the pork loin before freezing. Lay slices on a tray to freeze individually, then transfer to a freezer bag with parchment between layers. This method prevents sticking and lets you grab just what you need. It’ll stay fresh for up to 3 months.

Oven Reheating

Preheat your oven to 325°F. Place sliced pork in a baking dish, add 2 tbsp apple cider vinegar or broth, cover with foil, and reheat for 10-15 minutes. This keeps the meat moist and revives that smoky flavor. 🔥

Skillet Reheating

Heat a cast iron skillet over medium-low heat, add 1 tbsp olive oil, and warm slices for 2-3 minutes per side. This method gives a slight crisp to the edges, just like fresh off the Traeger.

Cold Serving

Thinly sliced pork loin makes a fantastic addition to sandwiches or salads straight from the fridge. Pair with a tangy mustard or pickles to balance the richness. I love it in a ciabatta roll with arugula and a drizzle of balsamic.

Frequently Asked Questions