Pork Loin on a Pellet Grill at 300

Pork Loin vs. Pork Tenderloin (Know the Difference First)

Before you start, make sure you’ve actually got a pork loin. It’s the one mix-up that causes more overcooked, dry dinners than any technique error: pork loin is a wide, thick roast, typically 2-4 pounds and several inches across, cut from the back of the animal. Pork tenderloin is a completely different muscle — long, narrow, about a pound or so, and cooks in roughly half the time.

If your package says “tenderloin” or looks like a thin rope of meat rather than a wide roast, you want our smoked pork tenderloin guide instead — the times and temperatures below will overcook a tenderloin badly.

What You’ll Need

• Pork loin — a 2-4 lb boneless roast
• Binder — olive oil or mustard
• BBQ rub — your favorite pork or all-purpose rub
• Wood pellets — apple, cherry, hickory, or a fruitwood blend
• Meat thermometer

How to Smoke a Pork Loin on a Pellet Grill at 300°F

Trim and Season

Trim any thick silver skin or hard fat cap down to about a quarter inch — too much fat will keep the rub from making contact and won’t render fully at this temperature. Coat the loin with oil or mustard as a binder, then apply your rub generously on all sides.

Preheat and Smoke

Preheat the pellet grill to 300°F with the lid closed for about 15 minutes. Place the loin directly on the grate and insert a thermometer probe into the thickest part. Close the lid and cook until internal temperature hits 145°F, checking periodically rather than opening the lid often.

Check Temperature and Rest

Pull the loin at 145°F. Tent it loosely with foil and rest for 10-15 minutes — this is longer than tenderloin’s rest because the roast is thicker and holds more residual heat. Slice into medallions against the grain.

How Long Does It Take to Smoke a Pork Loin at 300°F?

At 300°F, expect roughly 20-25 minutes per pound, or about 1 to 1.5 hours total for a typical roast.

Treat these as a planning guide, not a stopping point — pull based on the 145°F internal reading every time, since loin shape and grill airflow both affect actual cook time.

225°F, 250°F, or 300°F: What’s the Best Pellet Grill Temp for Pork Loin?

All three work; the choice comes down to how much time you have and how much smoke flavor you want:

• 225°F — the slowest option, roughly 2.5-3 hours for a typical loin. Maximizes smoke absorption and is the most forgiving if you’re not watching the clock closely. See our bone-in pork loin on a Traeger guide, which uses this range.
• 250°F — a middle ground, around 2-2.5 hours, with a slightly firmer bark than 225°F.
• 300°F — the fastest of the three, about 1-1.5 hours, with a firmer, more developed crust and a bit less smoke penetration since the meat spends less time in the smoke zone.

If you’re short on time, 300°F is the better call and is what this article covers. If smoke flavor is the priority and you’re not in a hurry, drop to 225-250°F instead.

Tips for a Juicy Pork Loin

• Don’t trim all the fat. A thin fat cap helps baste the roast as it cooks; removing it entirely makes the loin more prone to drying out.
• Pull at 145°F, not higher. USDA’s minimum safe temperature for whole cuts of pork is 145°F with a rest — cooking loin to 160°F+ (old advice from decades ago) will dry it out.
• Rest before slicing. 10-15 minutes lets the juices settle back into the meat instead of spilling onto the cutting board.
• Slice against the grain. Pork loin has a visible grain direction; cutting across it makes each slice more tender to chew.

FAQ

Can I smoke a bone-in pork loin the same way? Mostly, but bone-in roasts need a bit more prep to protect the bone ends and can take a little longer near the bone. See our smoked bone-in pork loin on a Traeger guide for the bone-in-specific method.

What if my loin doesn’t hit 145°F within the expected time? Keep cooking — the time ranges above are estimates. Thermometer reading always overrides the clock.

Should I sear the loin after smoking? It’s optional. A quick 1-2 minute sear per side over high direct heat after smoking adds extra crust if you want it, but isn’t necessary at 300°F since the bark is already fairly developed.

How much pork loin do I need per person? Plan on about half a pound of raw, boneless pork loin per person for a main course.