Chef Johan Magnusson brings his signature touch of smoke and sophistication to this Triple-Apple Smoked Pork Loin—a dish that captures the comforting essence of autumn with a refined edge. Layers of apple wood, juice, and cider combine harmoniously, infusing the pork with a gentle sweetness that complements its rich, smoky depth. The result is a tender, golden roast that feels right at home on a crisp fall evening, paired with good company and the inviting warmth of the grill.

Prepared on a Summerset Grill equipped with the Stainless Steel Smoker Tray, this recipe showcases how thoughtful design meets true craftsmanship. The smoker tray allows for precise heat control and even smoke distribution, creating a balanced depth of flavor without overpowering the meat. It’s proof that a well-built grill can achieve the slow-smoked nuance of a traditional pit while maintaining the sleek functionality of modern outdoor cooking.

The apple-forward flavor profile offers a nostalgic and elevated taste—lightly sweet, deeply savory, and ideally suited for cooler-weather gatherings. The exterior caramelizes beautifully, locking in juices and aroma, while the smoke imparts a soft, lingering finish that invites another bite.

For more inspiration, follow Chef Johan Magnusson of Big Swede BBQ on social media, and explore his award-winning rubs and cookbook at BigSwedeBBQ.com—a celebration of craftsmanship, flavor, and the art of the grill.

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 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 at 250 degrees Fahrenheit and use apple wood 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 the smoker for a quick sizzle, around 500 degrees F.
  4. ​While you wait for the grill to be ready, richly glaze the loin with the Triple 9 Swine Apple glaze.
  5. Sear all the sides of the loin quickly, giving it good grill marks, but making sure you don’t overcook it. After the grilling, let the pork loin rest for 10 minutes so it stays moist. Slice and serve. This pork loin is excellent with some apple sauce and a rich, creamy potato gratin. Enjoy!!!

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com