15 pork loin traeger recipes for summer

Zesty summer evenings call for something special on the grill, and pork loin on your Traeger delivers that perfect smoky flavor without fuss. Whether you’re hosting a backyard bash or craving a quick weeknight dinner, these 15 recipes turn a simple cut into the star of the season. Get ready to fire up your pellet smoker and impress everyone at the table!

Smoked Pork Loin with Peach Glaze

Beneath a canopy of fragrant smoke, a perfectly seasoned pork loin emerges, glistening with a glossy peach glaze that balances sweet and tangy notes. This showstopper of summer cooking transforms a humble cut into a centerpiece worthy of any backyard gathering.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

For the Brine

1/2 cup kosher salt
1/2 cup brown sugar
4 cups water
2 cups ice

For the Dry Rub

2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper

For the Pork

1 (3-4 pound) boneless pork loin

For the Peach Glaze

1 cup peach preserves
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce

For the Smoker

Apple wood chips (for smoking)

Instructions

In a large bowl, dissolve kosher salt and brown sugar in 4 cups water. Add 2 cups ice to cool the brine. Submerge the pork loin in the brine, cover, and refrigerate for 4 to 6 hours.
While the pork brines, combine smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl to make the dry rub.
After brining, remove the pork loin and pat it thoroughly dry with paper towels. Discard the brine. Generously coat all sides of the pork with the dry rub, pressing gently to adhere. Let the rubbed pork rest at room temperature for 30 minutes.

Meanwhile, prepare your smoker for indirect heat at 225°F. Soak apple wood chips in water for at least 30 minutes, then add a handful to the coals or smoker box. Place a water pan inside the smoker to maintain moisture.
Place the seasoned pork loin directly on the smoker grate. Smoke for about 2 hours, or until the internal temperature reaches 140°F when measured with a probe thermometer inserted into the thickest part. Tip: Resist opening the smoker frequently; each peek lets heat escape and extends cooking time.
While the pork smokes, make the peach glaze: In a small saucepan over medium heat, combine peach preserves, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.

During the last 30 minutes of smoking, brush the pork loin generously with the peach glaze every 10 minutes, building a glossy, caramelized coating. Tip: Let each layer set before applying the next for deeper flavor.
Once the pork reaches an internal temperature of 145°F (the safe minimum for pork), transfer it to a cutting board. Tent loosely with foil and let rest for 10 minutes. Tip: Resting allows juices to redistribute; slicing too soon will dry out the meat.
Slice the smoked pork loin against the grain into 1/2-inch thick medallions. Serve with any remaining peach glaze warmed alongside.

Glistening with its lacquered peach finish, each slice offers a tender, juicy bite punctuated by smoky whispers and fruity brightness. Pair it with grilled corn salad or creamy coleslaw for a quintessential summer feast that lingers in memory.

Traeger Pork Loin Roast with Garlic Herb Crust

Succulent, herb-crusted pork loin roasted low and slow on a Traeger grill yields impossibly juicy meat with a fragrant garlic-rosemary crust that crisps to perfection. This elegant yet approachable dish elevates weeknight dinners or holiday feasts alike.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 75 minutes

Ingredients

For the Pork and Rub

1 (3-4 lb) boneless pork loin roast
2 tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper

For the Herb Crust

4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
1 tsp lemon zest
1 tbsp Dijon mustard

Instructions

Pat the pork loin dry with paper towels. Rub with olive oil, then season evenly with kosher salt and black pepper.
In a small bowl, combine minced garlic, rosemary, thyme, lemon zest, and Dijon mustard to form a paste.
Spread the herb paste over all sides of the pork loin, pressing gently to adhere. Let sit at room temperature for 30 minutes to allow flavors to meld.

Preheat your Traeger grill to 225°F using apple or cherry wood pellets for a mild smoke flavor.
Place the seasoned pork loin directly on the grill grates. Insert a probe thermometer into the thickest part of the meat.
Smoke for 60–75 minutes, until the internal temperature reaches 135°F for medium (adjust for desired doneness). *Tip: Avoid opening the lid frequently to maintain steady temperature and smoke.*

Increase the Traeger temperature to 450°F. Continue cooking for 5–10 minutes, until the crust is golden and internal temperature hits 140°F (for carryover cooking). *Tip: Monitor closely at high heat to prevent burning.*
Remove the roast from the grill and tent loosely with foil. Rest for 10–15 minutes before slicing. *Tip: Resting is crucial to redistribute juices; the temperature will rise about 5°F during this time.*
Slice into ½-inch-thick medallions and serve with any accumulated juices.

Expect a tender, rosy center with a deeply savory, aromatic crust that crackles with each bite. Pair with roasted root vegetables or a simple arugula salad for a complete, company-worthy meal.

Grilled Pork Loin Steaks with Chimichurri

During the warm months, few things rival the sizzle of pork on a hot grill. These grilled pork loin steaks, kissed with smoke and crowned with a vibrant chimichurri, bring bold Argentine flavors to your backyard table.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Chimichurri

1 cup fresh flat-leaf parsley, finely chopped
3 cloves garlic, minced
2 tablespoons fresh oregano, finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For the Pork Steaks

4 boneless pork loin steaks (about 6 ounces each, 1 inch thick)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Make the chimichurri: In a small bowl, combine the chopped parsley, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir well and set aside at room temperature to let the flavors meld while you prepare the pork.
About 30 minutes before grilling, remove the pork steaks from the refrigerator and let them come to room temperature. Pat dry with paper towels.

Brush both sides of each steak with olive oil and season evenly with salt and pepper. Ensure the seasoning adheres well.
Preheat a gas grill to medium-high heat (about 450°F). Clean and oil the grates to prevent sticking.
Grill the pork steaks over direct heat for 4 minutes per side, without moving them, to achieve distinct grill marks. After flipping, cook for another 4 minutes. (Tip: For extra juiciness, avoid pressing down on the steaks with a spatula.)

Check for doneness using an instant-read thermometer inserted into the side of a steak: the internal temperature should reach 145°F. If not, continue grilling for 1-2 minutes per side until the target is met.
Transfer the pork steaks to a cutting board and loosely tent with foil. Let rest for 5 minutes to allow juices to redistribute—this ensures each bite is tender and moist.
Spoon a generous amount of chimichurri over the steaks just before serving, reserving extra sauce on the side.

Just a single bite delivers the punch of garlic and herbs balanced by the charred, juicy pork. Serve these steaks alongside grilled asparagus or a simple arugula salad for a meal that feels both rustic and refined.

Hickory Smoked Pork Loin with Maple Bourbon Glaze

The allure of a perfectly smoked pork loin lies in its balance of tenderness and robust flavor, and this recipe achieves just that with a luxurious maple bourbon glaze. The hickory smoke imparts a deep, woodsy aroma that complements the sweet and tangy glaze, creating a centerpiece worthy of any special gathering.

Serving: 8 | Prep Time: 20 minutes minutes | Cooking Time: 2 hours 30 minutes minutes

Ingredients

For the Pork Loin

1 (3-4 lb) boneless pork loin roast
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika

For the Maple Bourbon Glaze

1/2 cup maple syrup
1/4 cup bourbon
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon red pepper flakes (optional)

Instructions

Pat the pork loin dry with paper towels. Rub evenly with olive oil. In a small bowl, combine salt, pepper, garlic powder, and smoked paprika; sprinkle the mixture over all sides of the pork and rub in. Let rest at room temperature for 30 minutes.
In a small saucepan over medium heat, combine maple syrup, bourbon, apple cider vinegar, Dijon mustard, and red pepper flakes if using. Bring to a simmer, then reduce heat to low and cook for 8–10 minutes, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon. Remove from heat; set aside.
Prepare your smoker for indirect heat with hickory wood chips (soaked in water for 30 minutes if using a charcoal smoker). Maintain a temperature of 225°F.

Place the seasoned pork loin directly on the smoker grate. Insert a probe thermometer into the thickest part. Smoke for 2 to 2.5 hours, until the internal temperature reaches 130°F. During the last 30 minutes of smoking, brush the maple bourbon glaze over the pork every 10 minutes, allowing each layer to set.
Once the pork reaches 140°F (for medium) to 145°F (medium-well), remove from smoker. Tent loosely with foil and let rest for 10 minutes. The temperature will rise about 5°F during resting.
Slice the pork loin against the grain into 1/2-inch thick slices. Drizzle any remaining glaze over the top before serving.

Luscious and tender, each slice offers a smoky-sweet bite with a glossy finish from the bourbon glaze. Serve alongside roasted vegetables or a crisp apple slaw for a complete meal that feels both elegant and comforting.

Spicy Chipotle Pork Loin Tacos

Spicy chipotle pork loin tacos bring a smoky, fiery twist to taco night, with juicy grilled pork, charred corn salsa, and creamy avocado crema layered into warm tortillas.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Chipotle Pork

1 lb pork loin, sliced into 1/2-inch thick medallions
2 chipotle peppers in adobo sauce, minced
1 tbsp adobo sauce
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper

For the Charred Corn Salsa

1 cup frozen corn kernels, thawed and patted dry
1/2 cup cherry tomatoes, quartered
2 tbsp red onion, finely diced
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
1/4 tsp salt

For the Avocado Crema

1 ripe avocado
1/4 cup sour cream
2 tbsp lime juice
1/4 tsp salt
2 tbsp water

For Serving

8 small corn or flour tortillas (6-inch)
1/2 cup crumbled queso fresco
Lime wedges

Instructions

In a medium bowl, combine minced chipotle peppers, adobo sauce, olive oil, cumin, smoked paprika, salt, and black pepper. Add pork medallions and toss to coat evenly. Let marinate at room temperature for 15 minutes.
Meanwhile, heat a cast-iron skillet over medium-high heat until smoking. Add corn kernels in a single layer and cook without stirring for 2 minutes, until charred. Stir and cook another minute. Transfer to a bowl and let cool slightly. Stir in cherry tomatoes, red onion, cilantro, lime juice, and salt.
In a blender, combine avocado, sour cream, lime juice, salt, and water. Blend until smooth, scraping sides as needed. Transfer to a serving bowl.

Grill pork medallions on a lightly oiled grill pan or outdoor grill over medium-high heat (about 400°F) for 3-4 minutes per side, until internal temperature reaches 145°F. Let rest for 5 minutes, then slice against the grain into thin strips.
Warm tortillas on a dry skillet over medium heat for 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 minutes.
Assemble tacos: Place sliced pork on tortillas, top with charred corn salsa, a drizzle of avocado crema, and crumbled queso fresco. Serve immediately with lime wedges.

Zesty and satisfying, these tacos balance heat with creamy and fresh elements. For a creative twist, swap pork for grilled shrimp or portobello mushrooms, or add pickled red onions for extra tang.

Traeger Pork Loin with Apple Cider Brine

Perfectly smoked pork loin emerges from the Traeger with a rosy blush and a whisper of apple blossom. The secret lies in a sweet-tart apple cider brine that tenderizes the meat while infusing it with subtle fruity notes. This effortless showstopper brings autumn warmth to any table.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

For the Brine

2 cups apple cider
1/4 cup kosher salt
2 tablespoons brown sugar
1 tablespoon black peppercorns
3 cloves garlic, smashed
2 sprigs fresh rosemary
2 cups cold water

For the Pork Loin

1 (2.5 lb) boneless pork loin roast
2 tablespoons olive oil
1 teaspoon black pepper
1 teaspoon garlic powder

Instructions

Combine apple cider, kosher salt, brown sugar, peppercorns, garlic, and rosemary in a medium saucepan. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve. Remove from heat and stir in cold water. Let cool completely to room temperature.
Place pork loin in a large resealable bag or container. Pour the cooled brine over the pork, seal, and refrigerate for 4 to 6 hours—no longer, or the meat may become too salty.
Remove pork from brine, rinse under cold water, and pat dry with paper towels. Discard the brine. Rub the loin all over with olive oil, then season evenly with black pepper and garlic powder.

Preheat your Traeger grill to 225°F using apple or cherry wood pellets for the best smoke flavor. If using a pellet grill, set it to 'Smoke' setting with the lid open for 5 minutes, then close and set to 225°F.
Insert a leave-in probe thermometer into the thickest part of the pork loin. Place the pork directly on the grill grates. Smoke until the internal temperature reaches 130°F for medium-rare, about 1.5 to 2 hours. For medium, cook to 140°F—use the probe to avoid overcooking.
Once the target temperature is reached, remove the pork from the Traeger and tent loosely with foil. Let rest for 10 minutes. The carryover cooking will raise the internal temperature about 5°F more.

Slice the pork loin against the grain into 1/2-inch thick medallions. For extra moisture, spoon any accumulated juices from the foil over the slices before serving.

With its juicy, tender crumb and a subtle kiss of smoke, this pork loin pairs beautifully with roasted apples or a crisp autumn salad. The apple cider brine ensures every bite is moist and flavorful, making it a standout centerpiece for any fall gathering. Serve warm and watch it disappear.

Pork Loin Stuffed with Spinach and Feta

Zesty and sophisticated, this Pork Loin Stuffed with Spinach and Feta captures the essence of Mediterranean grilling. The tender, golden-brown exterior gives way to a creamy, herb-flecked filling, making every slice a study in contrast.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the Pork

1 (2- to 2½-lb) boneless pork loin roast, butterflied
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper

For the Stuffing

1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5 oz baby spinach
4 oz crumbled feta cheese
¼ cup sun-dried tomatoes (oil-packed), drained and chopped
1 tsp dried oregano
¼ tsp red pepper flakes

For the Herb Rub

1 tbsp fresh rosemary, minced
1 tbsp fresh thyme leaves
1 clove garlic, minced
1 tbsp olive oil

Instructions

Preheat grill to medium-high heat (about 400°F). If using a charcoal grill, prepare for indirect grilling.
To butterfly the pork loin: Place the roast on a cutting board with the fat side down. Holding a sharp knife parallel to the board, cut through the center lengthwise, stopping ½ inch from the opposite edge so the meat opens like a book. Flatten to an even ½-inch thickness using a meat mallet between two sheets of plastic wrap.

Make the stuffing: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent—about 4 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.
Add the baby spinach in handfuls, stirring until wilted—about 2 minutes. Remove from heat. Let cool for 5 minutes, then transfer to a bowl. Stir in crumbled feta, sun-dried tomatoes, oregano, and red pepper flakes. Season with a pinch of salt and pepper.
Assemble the stuffed loin: Lay the butterflied pork flat on the work surface. Season the inside with ½ teaspoon salt and ¼ teaspoon pepper. Spread the spinach-feta mixture evenly over the pork, leaving a 1-inch border on the long sides.

Starting from one long side, roll the pork tightly into a log. Tie the roast with kitchen twine at 1½-inch intervals to secure. Trim any excess twine.
Prepare the herb rub: In a small bowl, combine minced rosemary, thyme, 1 minced garlic clove, and 1 tablespoon olive oil. Rub the mixture all over the outside of the rolled pork loin. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
Tip: Let the rubbed pork sit at room temperature for 15 minutes to allow flavors to meld and ensure even cooking.

Grill the stuffed pork: Place the roast on the preheated grill, seam side down. Sear for 3–4 minutes per side, turning carefully to brown all sides—about 15 minutes total. Move to indirect heat (if using a gas grill, turn off one burner and place roast over the unlit side). Cover and grill until an instant-read thermometer inserted into the thickest part registers 135°F for medium (about 20–25 minutes). Tip: Always verify temperature in at least two spots to avoid undercooked pockets.
Remove the roast to a cutting board, tent loosely with foil, and let rest for 10 minutes. The internal temperature will rise to 145°F during resting. Tip: Resting is crucial to allow juices to redistribute; slicing too early will cause the stuffing to ooze out. Remove the twine before slicing into 1-inch-thick medallions.

A fork-tender slice reveals a vibrant green and white core, with salty feta and sweet sun-dried tomatoes mingling in every bite. Serve alongside a crisp Greek salad or herbed couscous, and drizzle with a squeeze of lemon for a bright finish that sings of summer evenings.

Smoked Pork Loin with Coffee Rub

Glistening with a mahogany crust from a bold coffee rub, this smoked pork loin delivers an earthy, robust flavor that feels both refined and deeply comforting.

Serving: 8 | Prep Time: 20 minutes minutes | Cooking Time: 2 hours 30 minutes minutes

Ingredients

For the Coffee Rub

3 tablespoons finely ground dark roast coffee
2 tablespoons smoked paprika
1 tablespoon brown sugar
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

For the Pork Loin

1 (3-4 pound) boneless pork loin roast, trimmed
2 tablespoons olive oil
1 cup apple juice (for spritzing)

Instructions

In a small bowl, combine the ground coffee, smoked paprika, brown sugar, kosher salt, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well.

Pat the pork loin dry with paper towels. Rub the olive oil evenly over the entire surface of the meat.
Generously coat the pork loin with the coffee rub, pressing it into all sides. Let it rest at room temperature for 20 minutes while you prepare the smoker.
Preheat your smoker to 225°F using wood chips like hickory or applewood for a mild, sweet smoke.

Place the seasoned pork loin directly on the smoker grate. Insert a probe thermometer into the thickest part of the meat.
Smoke the pork loin for about 2 hours, spritzing with apple juice every 30 minutes to keep the surface moist and enhance the bark. Tip: Spritzing helps the rub adhere and creates a beautiful crust without burning.
Continue smoking until the internal temperature reaches 140°F for medium (or 145°F for medium-well). This typically takes 2 to 2.5 hours total. Tip: At 225°F, expect about 30-40 minutes per pound.

Remove the pork loin from the smoker and tent loosely with foil. Let it rest for 10-15 minutes. The temperature will rise about 5°F during resting. Tip: Resting allows the juices to redistribute, ensuring a moist and tender slice.

Heralding a perfect balance of smoky, spicy, and subtly sweet notes, each slice reveals a rosy pink center with a crisp, peppery bark. Serve it alongside creamy coleslaw or roasted root vegetables, or let it cool to star on sandwiches with tangy pickles and a smear of mustard.

Honey Garlic Glazed Pork Loin on Traeger

With the smoldering heat of a Traeger grill, this Honey Garlic Glazed Pork Loin achieves a perfect balance of sticky sweetness and savory depth. The fragrant wood smoke envelops the meat, while a glossy glaze caramelizes into a lacquered crust that shatters with each slice.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

For the Pork Loin

1 (2.5 lb) boneless pork loin roast
1 tbsp kosher salt
1 tsp black pepper
1 tbsp olive oil

For the Honey Garlic Glaze

1/3 cup honey
4 cloves garlic, minced
2 tbsp soy sauce
2 tbsp apple cider vinegar
1 tbsp sriracha (optional)

For the Smoke

Traeger pellets (apple or cherry wood recommended)

Instructions

Preheat your Traeger grill to 225°F using apple or cherry wood pellets for a subtle fruity smoke flavor.
Pat the pork loin dry with paper towels. Season evenly with kosher salt and black pepper, then rub with olive oil to help the seasoning adhere.

Place the pork loin directly on the grill grates. Insert a probe thermometer into the thickest part of the meat.
Smoke the pork loin at 225°F until the internal temperature reaches 130°F, about 45 minutes. Tip: Keep the lid closed to maintain consistent smoke; opening releases heat and smoke.
While the pork smokes, prepare the glaze: In a small saucepan over medium heat, combine honey, minced garlic, soy sauce, apple cider vinegar, and sriracha. Bring to a simmer, stirring frequently, until slightly thickened, about 3 minutes. Remove from heat.

Once the pork reaches 130°F, brush the glaze generously over all sides. Increase the Traeger temperature to 375°F to begin caramelization. Tip: Use a silicone brush for even application; avoid bristle shedding.
Continue cooking until the internal temperature reaches 145°F, about 10–15 minutes more. During this time, apply two more coats of glaze, brushing every 5 minutes for a deep, sticky finish. Tip: Let each layer set slightly before adding the next to build a thick crust.
Remove the pork loin from the grill and let it rest on a cutting board for 10 minutes. Resting allows juices to redistribute, ensuring moist slices.

Slice the pork loin against the grain into 1/2-inch-thick medallions. Serve with any remaining glaze drizzled on top.

Herbaceous notes from the wood smoke mingle with the sweet-tangy glaze, creating a pork loin that is succulent and deeply flavored. Pair it with roasted vegetables and a crisp white wine for an elevated weeknight dinner or a showstopping holiday centerpiece.

Pork Loin and Pineapple Skewers

Elegant and vibrant, these Pork Loin and Pineapple Skewers capture the essence of tropical grilling with a perfect balance of savory and sweet. Marinated in a tangy lime-soy glaze, the tender pork pairs beautifully with caramelized pineapple, making every bite a burst of summer flavor.

Serving: 4 | Prep Time: 20 minutes minutes | Cooking Time: 12 minutes minutes

Ingredients

For the Marinade

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons vegetable oil

For the Skewers

1.5 pounds pork loin, cut into 1-inch cubes
2 cups fresh pineapple, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
Salt and freshly ground black pepper to taste

Instructions

In a medium bowl, whisk together soy sauce, honey, lime juice, garlic, ginger, and vegetable oil until honey is dissolved.
Place pork cubes in a resealable plastic bag; pour half the marinade over the pork, reserving the remaining half for basting. Seal bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat grill to medium-high heat (about 400°F).
Remove pork from marinade and discard the used marinade. Thread pork, pineapple, red bell pepper, and onion alternately onto skewers, leaving a small space between pieces for even cooking.
Season skewers lightly with salt and pepper. Grill for 10–12 minutes, turning every 3–4 minutes, until pork is cooked through (internal temperature of 145°F) and pineapple has grill marks. During the last 4 minutes, brush skewers with reserved marinade, turning once. Tip: Avoid basting too early to prevent flare-ups from sugar in the marinade.

Transfer skewers to a platter and let rest for 3 minutes before serving. Tip: The pork will continue to cook slightly and reabsorb juices for a tender texture.

Yield tender, juicy bites with a caramelized crust and a pop of acidity from the pineapple. Serve over coconut rice or alongside a crisp green salad for a complete meal that feels both refreshing and indulgent.

Traeger Pork Loin with Bourbon Peppercorn Sauce

When the weather turns crisp and the scent of wood smoke fills the air, there's nothing quite like a perfectly smoked pork loin. This Traeger version, draped in a luscious bourbon peppercorn sauce, brings a touch of Southern elegance to your backyard dinner table.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the Pork Loin

2 lb pork loin, trimmed of silver skin
2 tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder

For the Sauce

2 tbsp unsalted butter
1 shallot, finely minced
2 cloves garlic, minced
1/3 cup bourbon
1 cup heavy cream
2 tbsp whole green peppercorns in brine, drained and crushed
1 tsp Dijon mustard
1/2 tsp salt

Instructions

Preheat your Traeger grill to 225°F using hickory or apple wood pellets for a mild smoke flavor. Ensure the grill is stable at temperature before placing the meat inside.

Pat the pork loin dry with paper towels. Rub it evenly with olive oil. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Coat the entire loin with the spice mixture.
Place the seasoned pork loin directly on the grill grates. Insert a probe thermometer into the thickest part of the loin. Close the lid and smoke until the internal temperature reaches 135°F, about 1 to 1.5 hours. This ensures a juicy, tender result.
While the pork smokes, prepare the sauce. In a medium skillet over medium heat, melt the butter. Add the minced shallot and cook until softened, about 2 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Tip: Avoid browning the garlic to keep it from turning bitter.

Remove the skillet from the heat and carefully add the bourbon. Return to medium heat and let the bourbon simmer until reduced by half, about 3 minutes. The sauce will become more concentrated.
Reduce the heat to low. Whisk in the heavy cream, crushed green peppercorns, Dijon mustard, and salt. Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Do not boil, or the cream may curdle.
Once the pork reaches 135°F, remove it from the grill and let it rest for 5 minutes. The carryover cooking will bring it to a safe 145°F. Slice into 1-inch thick medallions.

Spoon the bourbon peppercorn sauce over the sliced pork loin. For an elegant presentation, drizzle a little extra sauce on the plate and fan the slices over it.

Just a dollop of the velvety sauce on each bite, with its warm bourbon heat and bursts of peppercorn, elevates this humble cut into a showstopper. Serve alongside roasted asparagus or creamy mashed potatoes to soak up every last drop.

Asian Glazed Pork Loin with Sesame

Harmonious balance defines this Asian Glazed Pork Loin with Sesame, where the rich, caramelized soy-honey glaze meets the nutty crunch of toasted sesame seeds. Grilled to perfection, each slice offers a succulent interior with a lacquered, slightly charred exterior that sings of umami and sweetness.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Pork

2 lbs pork tenderloin (about 2 loins)
1 tbsp vegetable oil
1 tsp kosher salt
1/2 tsp black pepper

For the Glaze

1/3 cup soy sauce
1/4 cup honey
2 tbsp rice vinegar
2 tsp minced fresh ginger
2 clove garlic, minced
1 tbsp sesame oil

For the Garnish

2 tbsp toasted sesame seeds
2 green onions, thinly sliced

Instructions

Pat the pork tenderloins dry with paper towels, then rub all over with vegetable oil and season evenly with salt and pepper. Let rest at room temperature for 15 minutes—this ensures even cooking.
Meanwhile, prepare the glaze: In a small bowl, whisk together soy sauce, honey, rice vinegar, minced ginger, minced garlic, and sesame oil until smooth. Set aside.

Preheat a grill or grill pan to medium-high heat (about 400°F). Clean and lightly oil the grates to prevent sticking.
Grill the pork tenderloins for 4–5 minutes per side, rotating to create crosshatch marks, until a deep golden crust forms. An instant-read thermometer inserted into the thickest part should read 135°F for medium (the temperature will rise during resting).
During the last 3 minutes of grilling, begin basting: Using a brush or spoon, generously coat the pork with the glaze. Turn and baste the other side, letting the glaze caramelize but not burn. Reserve a few tablespoons of glaze for serving.

Transfer the grilled pork to a cutting board, tent loosely with foil, and let rest for 5 minutes. This allows juices to redistribute—a crucial step for juiciness.
Slice the pork tenderloin against the grain into 1/2-inch-thick medallions. Drizzle with the reserved glaze, then sprinkle with toasted sesame seeds and sliced green onions.

Here, the tender pork yields to a sticky-sweet glaze that clings to every bite, punctuated by the nutty pop of sesame. Serve over steamed jasmine rice with a side of garlicky bok choy or nestled in lettuce cups for a refreshing contrast.

Smoked Pork Loin with Mustard and Herb Crust

Yearning for a showstopping yet approachable centerpiece, this smoked pork loin with a mustard and herb crust delivers tangy, aromatic perfection in every slice. The gentle kiss of smoke melds with a vibrant herbal crust, transforming a humble cut into a masterpiece of savory elegance.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the Pork Loin

1 (3-4 lb) boneless pork loin roast
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

For the Mustard and Herb Crust

3 tbsp Dijon mustard
2 tbsp whole-grain mustard
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
3 cloves garlic, minced
1 tbsp honey

Instructions

Pat the pork loin dry with paper towels. Brush all over with olive oil, then season evenly with salt and pepper. Let rest at room temperature for 20 minutes.

In a small bowl, combine Dijon mustard, whole-grain mustard, rosemary, thyme, garlic, and honey. Stir until a thick paste forms.
Preheat your smoker to 225°F using apple or cherry wood chips for a mild, sweet smoke. (Tip: soak wood chips in water for 30 minutes before use to produce a steady smoke.)
Spread the mustard-herb paste evenly over the entire surface of the pork loin, pressing gently to adhere. (Tip: using a silicone brush keeps the crust intact.)

Place the pork loin directly on the smoker grate. Insert a probe thermometer into the thickest part of the meat. Smoke until the internal temperature reaches 135°F for medium (about 1.5 hours), or to your desired doneness. (Tip: avoid opening the smoker frequently to maintain heat and smoke consistency.)
Remove the pork loin from the smoker and tent loosely with foil. Let rest for 10 minutes; the temperature will rise to 145°F as it rests.
Slice the pork loin against the grain into 1/2-inch thick slices. Serve immediately.

Velvety slices of this smoked pork loin reveal a rosy, juicy interior beneath a fragrant, golden crust. The tangy mustard and herbal notes harmonize with the subtle smokiness, making it ideal alongside roasted vegetables or a crisp green salad with a lemon vinaigrette.

Pork Loin Pulled Pork Sandwiches

Keenly anticipated as the centerpiece of a casual gathering, this pulled pork sandwich turns the humble pork loin into a showstopper. By slow-smoking the lean cut with a robust spice rub and serving it on a soft bun with a tangy, creamy coleslaw, you get a sandwich that’s both refined and deeply satisfying.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 180 minutes

Ingredients

For the Pork

2 tablespoons smoked paprika
1 tablespoon dark brown sugar
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 (4-pound) boneless pork loin, trimmed of silver skin
1/4 cup yellow mustard

For the Coleslaw

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seed
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups shredded green cabbage (from about 1/2 medium head)
1 cup shredded carrots (about 2 medium carrots)

For Serving

8 soft hamburger buns, split and lightly toasted

Instructions

Prepare the spice rub: In a small bowl, combine smoked paprika, dark brown sugar, kosher salt, garlic powder, onion powder, black pepper, and cayenne pepper.
Pat the pork loin dry with paper towels. Brush the entire surface with yellow mustard, then sprinkle the spice rub evenly over the pork, pressing gently to adhere. Let the seasoned loin rest at room temperature for 20 minutes.

Preheat your smoker to 225°F, using hickory or apple wood chips for a mild smoky flavor. If using a charcoal grill, set it up for indirect heat at 225°F.
Place the pork loin directly on the smoker grate, close the lid, and smoke for 2.5 to 3 hours, or until the internal temperature reaches 145°F when measured with an instant-read thermometer. For extra tenderness, you can wrap the loin in foil after 1.5 hours, but this will soften the bark – your choice.
Transfer the smoked pork loin to a cutting board and let it rest for 10 minutes. Then, using two forks, shred the meat into fine pieces. You can also use a stand mixer with the paddle attachment on low speed for quick shredding – just be careful not to overwork the meat.

While the pork rests, make the coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, celery seed, kosher salt, and black pepper until smooth. Add shredded cabbage and carrots, tossing to coat evenly. Refrigerate until ready to serve.
To assemble the sandwiches, pile a generous portion of shredded pork onto the bottom half of each toasted bun. Top with a heaping spoonful of coleslaw, then cap with the top bun.

Rest assured, the lean loin emerges remarkably tender after its low-and-slow smoke, offering a clean, porky flavor that pairs beautifully with the creamy, tangy slaw. For a playful twist, serve the pulled pork on a brioche bun and add a few pickle chips – the acidity cuts through the richness perfectly.

Tropical Pork Loin with Mango Salsa

Crafted for summer gatherings, this tropical pork loin with mango salsa brings a burst of sunshine to the grill. The pork is seasoned with a warm spice rub, seared to perfection, then topped with a vibrant, fruity salsa that balances sweet, tangy, and spicy notes. It's a refined yet approachable dish that feels celebratory.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Pork Loin

2 lbs pork loin, trimmed
1 Tbsp brown sugar
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne pepper
1 Tbsp olive oil

For the Mango Salsa

2 ripe mangos, peeled and diced (about 2 cups)
1/2 medium red bell pepper, diced (about 1/2 cup)
1/4 cup finely chopped red onion
1 jalapeño, seeded and minced
2 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
1/4 tsp salt

Instructions

Pat the pork loin dry with paper towels. In a small bowl, mix brown sugar, smoked paprika, cumin, garlic powder, salt, and cayenne.

Rub the spice mixture all over the pork loin. Let it sit at room temperature for 15 minutes to absorb flavors.
Meanwhile, make the salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, lime juice, cilantro, and salt. Stir gently, cover, and refrigerate until serving.
Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates well to prevent sticking.
Brush the pork loin with olive oil. Grill for 12-15 minutes, turning every 4-5 minutes, until an instant-read thermometer inserted into the thickest part registers 140°F for medium (recommended). Tip: For juicier pork, pull it off at 140°F—it will carry over to 145°F while resting.
Transfer the pork to a cutting board and tent loosely with foil. Let it rest for 10 minutes. Tip: Resting allows juices to redistribute, preventing dry meat.
Slice the pork loin into 1/2-inch thick medallions. Arrange on a platter and spoon the mango salsa generously over the top. Tip: For extra elegance, fan the slices and garnish with extra cilantro sprigs.
Serve immediately, with extra lime wedges on the side if desired.

Crowned with the bright, chunky mango salsa, each bite of this pork offers a delightful contrast—spiced, smoky meat against cool, juicy fruit. The salsa's acidity cuts through the richness beautifully, making it ideal for a light summer dinner. Pair it with coconut rice or a crisp green salad to complete the tropical vibe.

Conclusion

Ready to fire up your Traeger? These 15 pork loin recipes are summer perfection—juicy, smoky, and oh-so-easy. Try one tonight, then drop your fave in the comments and share on Pinterest to inspire fellow grill masters!

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