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Smoked Pork Loin

Pork loin with vegetables on plate
Photo by Shari Pennington.

This pork loin takes on a beautiful flavor with a fruity barbeque sauce that makes it great for summer outings or tailgates. The recipe pairs well with a Cabernet Franc or Pinot Noir and appears in this full episode of “ Un-Wine'd,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “ Un-Wine’d," please click here.

What You’ll Need:


  • 3 lb pork loin
  • 1 c. brown sugar
  • 1 c kosher salt
  • 1 c. paprika
  • 1 c coarse ground pepper
  • 1 tbsp. cayenne
  • 1 tbsp. dried mustard
  • 1 tsp. garlic powder


  • 1 tsp. onion powder
  • 1 ½ c hickory BBQ
  • Small can of peaches in syrup or ¼ c honey or maple syrup
  • ½ c. apple cider vinegar
  • 2 tbsp. sriracha (or to taste)
  • ½ tsp. red pepper flakes
  • 2 tbsp. dijon mustard
  • Salt and pepper to taste
  • Saucepan


Step 1: Trim the loin of any fat and pat dry.

Step 2: Mix together the brown sugar, salt, paprika, pepper, cayenne, dried mustard, and garlic powder.  Scoop out about 1 cup of the rub for the pork loin and store the remaining rub in an airtight container. 

Step 3: Massage the rub all over the loin and place in a smoker set at 225 F. Smoke for 2 to 2 ½ hours or until the loin registers at least 185 F.  

If you do not have a smoker, this recipe can also be roasted in an oven set at 225 F. Place the pork in the oven on a roasting rack to keep the meat from touching the bottom of the pan. Roast for approximately 1 hour or until the pork reaches 155 F. Rest for at least 15 minutes before slicing.

Step 4: In a saucepan, place all the sauce ingredients except the salt and pepper. Bring to a simmer and taste for seasoning. 

Step 5: Season with salt and pepper then simmer for about 30 minutes to reduce slightly.

Step 6: Serve the loin on buns with the sauce for a great sandwich.

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