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Herb Rubbed Smoked Pork Loin

I created this recipe especially for Mother’s day but it would also be good on any other special occasion or perhaps on an ordinary day when it’s just a family dinner get together. Whatever the reason, this recipe will fit the bill.
Course Entree
Cuisine Hot Smoking
Prep Time 10 hours 30 minutes
Cook Time 4 hours
Servings 6 -8
Author Jeff Phillips


  • 1 whole Pork loin (Buy the whole loin and cut it in half or just buy a half if it’s available. If you need more meat, cook both halves and double the recipe on the herb rub) Very little shrinkage so about ½ lb per person Olive oil (extra virgin is best) Jeff’s rub recipe Herb rub (recipe below) Cooking twine
  • 2 TBSP Olive Oil extra virgin
  • 2 TBSP Jeff's original rub
  • Herb rub recipe below
  • Cooking twine For tying up the pork loin


Make the Herb Rub

  • Add the following ingredients to a food processor and mix until well combined: About a cup of fresh thyme sprigs, 1-½ sprigs of fresh rosemary, 4 cloves of garlic, 2 heaping tablespoons of Jeff's original rub, ½ cup of olive oil.

Prepare the Meat

  • Trim off all exterior fat.
  • Make diagonal cuts into the meat about ¼ inch deep and about 1 inch apart all over the meat.
  • Add a good sprinkling of Jeff's rub all over the meat and work it in good.
  • Add half of the herb rub to the top of the pork loin and work it into the top and sides of the meat.
  • Flip the meat over and apply the other half of the herb rub.
  • Place the loin in a lidded container and place in the fridge overnight.
  • About 30 minutes before ready to smoke, remove meat from fridge and tie it up using kitchen twine to make it nice and round instead of oblong.

Smoke the Pork Loin

  • Preheat smoker to 225°F.
  • Place the pork loin directly on the grate and let it cook for 3-4 hours or until it reaches 145°F n the center of the roast.
  • Remove from the smoker and carve into ½ inch slices.
  • Serve immediately.