It’s a well-known fact that I love a good pork loin.

They’re easy to cook, you can flavor them in many different ways and they’re cheap so if it doesn’t turn out the way you hoped, it’s not a huge disappointment like a ruined brisket or filet mignon may be.

This marinade creates a nice, flavorful bark in a short amount of time and will have your guests looking for seconds.

Day 1

This recipe is for a 2 pound pork loin and an overnight marinade so plan ahead and make sure you have the following ingredients for your marinade:

3 Tbsp Dijon Mustard

3 Tbsp Warmed Honey (warmed honey is easier to incorporate to the marinade)

1 Lemon (Juiced and Zested)

1 Sprig Fresh Rosemary (finely chopped)

½ tsp salt

½ tsp pepper

Whisk all ingredients together and place marinade and pork into a Ziploc bag. Remove as much air as possible place in a bowl and refrigerate overnight.

Day 2

Preheat your smoker to 225 degrees Fahrenheit

Remove your pork loin from the Ziploc and keep as much of the marinade on it as possible when placing it on your smoker.

Insert a probe thermometer about 2-3 inches into the center of the larger side of the pork loin.

This will ensure doneness throughout the entire piece of meat.

Smoke at 225 degrees Fahrenheit for 2-3 hours (depending on ambient temperature) or until your pork loin reaches an internal temperature of 145-150 F for medium rare, 150-155 F for medium or 155-160 F for medium-well.

Let your pork rest for 5-10 minutes to allow the juices to incorporate back into the meat before slicing and enjoying.

Ingredients

1 2 lb Pork Loin

3 Tbsp Dijon Mustard

3 Tbsp Warmed Honey (warmed honey is easier to incorporate to the marinade)

1 Lemon (Juiced and Zested)

1 Sprig Fresh Rosemary (finely chopped)

½ tsp salt

½ tsp pepper

 

Tools Used

Traeger Ranger Wood Pellet Grill

Thermoworks Smoke 2 Channel Alarm probe Thermometer