Recipes in the world of Flavilo

Smoked BBQ pork loin with honey-mustard glaze served

Smoked BBQ Pork Loin with Honey-Mustard Glaze

Smoked BBQ Pork Loin with Honey-Mustard Glaze is a truly special dish that offers the perfect balance of sweet and smoky flavors. The honey-mustard coating caramelizes during smoking, making the meat even more flavorful and juicy. Pork loin is one of the most popular meats in the BBQ world because it remains tender and juicy when cooked properly. The smoke from oak or applewood particularly highlights the characteristic flavor of pork, while the mustard and honey together create a harmonious, slightly sweet but spicy flavor profile. This dish is the perfect choice for BBQ parties, family barbecues or a special weekend lunch. If you want a truly authentic BBQ experience, serve it with grilled vegetables and a portion of roasted potatoes!

Prep Time 30 min
Preparation 3 hr
Total 3 hr 30 min
750 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1500 g Pork Loin (bone-in or boneless)
⭕ 2 tsp Coarse Sea Salt
⭕ 1 tsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 1 tsp Smoked Paprika
⭕ 1 tsp Ground Cumin
⭕ 1 tbsp Brown Sugar
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Worcestershire Sauce
⭕ 3 tbsp Honey
⭕ 3 tbsp Dijon Mustard
⭕ 200 ml BBQ Sauce
⭕ 500 g Smoking Wood (oak, hickory, or applewood)

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    Preparation Steps

    1

    Pat the pork loin dry with paper towels, then let it rest at room temperature for at least 30 minutes.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Rub this mixture thoroughly over the entire pork loin.

    3

    Preheat your smoker or grill to 225-250°F (110-120°C), and prepare your chosen smoking wood for the desired aroma.

    4

    Place the pork loin on the smoker rack and smoke for 2-3 hours, or until the internal temperature reaches 140-150°F (60-65°C).

    5

    In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, and BBQ sauce.

    6

    Once the meat reaches an internal temperature of 140-150°F (60-65°C), generously brush it with the honey-mustard glaze. Continue smoking for another 30-40 minutes, or until the internal temperature reaches 160°F (70°C).

    7

    Remove the pork loin from the smoker and let it rest for at least 15 minutes to allow the juices to redistribute.

    8

    Slice thinly and serve with grilled vegetables or roasted potatoes.