Triple-Apple Smoked Pork Loin

Spring weekends call for meals that bring people together, and Triple-Apple Smoked Pork Loin delivers a balance of smoke, sweetness, and steady heat that fits everything from Easter gatherings to relaxed afternoons outside. This recipe layers apple in three ways—juice, wood, and flavor-forward seasoning—so each slice carries a subtle sweetness backed by a clean, wood-fired finish.

Chef Johan Magnusson of Big Swede BBQ builds flavor step by step, starting with a well-seasoned pork loin and allowing time for it to absorb every layer. As the meat cooks, apple wood adds a gentle smoke that complements the natural richness without overpowering it. A light glaze toward the end brings everything together, creating a surface that caramelizes just enough while keeping the interior tender.

Fire up your TrueFlame grill and settle into a pace that lets the process work for you. Consistent heat helps the pork cook evenly, while indirect placement allows the smoke to build depth over time. This approach keeps the focus on timing and temperature rather than constant adjustments, giving you space to enjoy the day as the meal comes together.

Serve it sliced with simple sides like roasted vegetables or a crisp salad, and let the flavors carry the meal. Each bite reflects a balance of smoke, sweetness, and texture that feels right at home in the season.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and order his award-winning rubs and cookbook at BigSwedeBBQ.com.

Serves 4

Triple-Apple Smoked Pork Loin Ingredients

• Victory Lane BBQ's Sassy Apple BBQ Rub

• Triple 9 Swine's Apple and Cinnamon Glaze

• Applewood chunks

• Pork loin

Triple-Apple Smoked Pork Loin Directions

1. Start by trimming the pork loin. It has a fat cap with some silver skin that you want to remove. You will not have the pork in the smoker long enough to render the fat, so a simple solution: trim it off.

2. Sprinkle the rub over all sides of the pork loin. Let it sit until the loin starts sweating—see picture above. Sweating occurs when the salt in the rub extracts liquid from the loin. It also means that some of the rub flavors are getting pulled into the meat.

3. While the loin is sweating, set up the smoker to 250 degrees Fahrenheit and use applewood chunks. Let the dirty white smoke clear up, and start cooking the loin when you have a clear, blue smoke. After a couple of hours, check the internal temperature. I usually pull it when the internal temperature reaches 138. Some people get nervous when the loin is pink inside, but if you like that, you can pull it earlier, around 130 degrees. At 138, it will be cooked through, and the meat will be white but still very moist. The next step is to sear the outside. Set up the grill or smoker for a quick sizzle at around 500 degrees F.

4. While you wait for the grill to heat, generously glaze the loin with the Triple 9 Swine Apple glaze. 

5. Sear all sides of the loin quickly, leaving good grill marks, but make sure you don't overcook it. After grilling, let the pork loin rest for 10 minutes to keep it moist. Slice and serve. This pork loin is excellent with some apple sauce and a rich, creamy potato gratin. Enjoy!!!

FromBrand Ambassador, Johan Magnusson of BigSwedeBBQ.com