Maple Smoked Pork Loin

Lynn Socko


This baby is so tender and moist, and packed full of wonderful smoked flavor, I will be doing this again and again.

★★★★★ 2 votes
24 Hr
4 Hr


6 Tbsp
**McCormick's smokehouse maple seasoning
2 Tbsp
**coarse sea salt
6-8 lb
**pork loin
**thick sliced bacon
**soaked maple wood chunks
**apple juice

How to Make Maple Smoked Pork Loin


  • 1Place pork loin in a 1 or 2 gallon ziploc bag. Sprinkle in McCormick's Smokehouse Maple Seasoning and coarse sea salt. Add enough water to completely cover pork loin. Let sit in fridge overnight.
  • 2The morning of smoking it, drain off water and rinse. Pat dry with paper towel. Mix together 3 tbsp of Smokehouse Maple seasoning and 3 tbsp of olive oil. Rub generously over loin, top, bottom and sides.
  • 3Lay out enough strips of bacon to cover loin from end to end, slightly overlapping slices.
  • 4Place loin, fat cap up on bacon. Begin to pull bacon up over loin from both sides and secure with a toothpick. Turn loin back over, sprinkle with more seasoning if desired. Using butchers string, tie loin up from end to end and across. Here is a video if you are not familiar with this process.
  • 5I used charcoal and soaked maple wood chunks to smoke with. I smoked to an internal temp of 160. I used a spray bottle and apple juice to spray the loin about once every 45 min or so, just to make sure it didn't dry out, I also had a water pan in my smoker.
  • 6Here is a helpful chart for smoking times and temps.

Printable Recipe Card

About Maple Smoked Pork Loin

Course/Dish: Pork
Other Tag: Healthy