Smoked Pork Loin Roast

When I want an elegant smoked pork dish that serves a crowd without the long cook time of a shoulder, this apple-glazed loin is my answer. The lean meat stays juicy thanks to the sweet glaze, and the smoke adds complexity that elevates this simple cut to something special. It slices beautifully for serving.

This roast is perfect for holiday dinners when you want something lighter than ham but still festive. It works wonderfully for Sunday family dinners, dinner parties, or any occasion where you want to impress without spending all day at the smoker. The apple glaze makes it feel autumnal and comforting.

I serve this with sides that complement the apple theme. Roasted root vegetables - carrots, parsnips, sweet potatoes - are perfect alongside. A wild rice pilaf or creamy polenta provides a good base. Sautéed green beans with almonds add color and crunch. For a real treat, serve with homemade applesauce.

The apple jelly glaze is delicious, but you can vary it many ways. Apricot preserves create a similar sweet coating with a different fruit note. A fig and balsamic glaze is wonderfully sophisticated. For fall, try a pumpkin butter glaze with warming spices.

Pork loin is lean, so monitoring the internal temperature is crucial. Pull it at 145°F and let it rest - the carryover cooking will bring it to perfect doneness. Tenting with foil during the rest keeps it warm while the juices redistribute. Slicing against the grain ensures every piece is tender.