Brown Sugar & Mustard Glazed Smoked Pork Tenderloin
Lately, around my dinner table, we are all loving smoked pork tenderloin. Here is another recent recipe I shared (Rosemary Smoked Pork Tenderloin). Pork tenderloin can handle a wide range of flavors, is fairly lean and is much more grocery-budget friendly! In addition to all of those pros, it’s also so easy to prepare.
Don’t be afraid of the smoker, it really is a simple process AND my favorite part?? It keeps the mess out of my kitchen!
This recipe starts off with a 6 lb pork tenderloin roast.
Next, prepare the glaze. I consider this glaze more of a “wet rub” because it’s rubbed on, placed on the smoker and then left alone.
For this wet rub you’ll need ::
- yellow mustard
- brown sugar
- seasoned salt
- black pepper
- crushed red pepper
- garlic powder
- Italian-style seasoned salt
Combine the ingredients and slather it all over the pork loin.
This tenderloin had a few flappy pieces so I decided to truss it. I probably should have trussed it BEFORE I coated it with the brown sugar & mustard glaze ((mess–y!!)).
I wonder if Julia would approve of my trussing technique? I had her in mind as I wrapped this baby up! PS – notice the drips of mustard glaze on my pretty black & teal checked towel? Thanks to original Dawn and some very hot water, those spots came right out. Dawn is one of my favorite cleaning products. It also makes an awesome fruit fly trap – read about that HERE.
Okay back to the main attraction.
We smoked this baby on a charcoal smoker with a little mesquite over a medium heat for 4½ to 5 hours. If it’s really cold outside, the fire may need some attention, otherwise a charcoal smoker pretty much takes care of itself.
Once the tenderloin is done – it’s pretty much just slice and serve! This wet rub is the perfect combination of sweet, heat, salty & tang. The smoke helps to mellow out the yellow mustard just enough. Those red pepper flakes and brown sugar create a sticky bark with just the right about of kick.
- 6 lb pork tenderloin roast
- ½ c yellow mustard
- ½ c brown sugar
- 1-2 t seasoned salt
- 1 t black pepper
- ½ t crushed red pepper
- ½ t cumin
- ½ t garlic powder
- 1 t Italian-style seasoned salt
- Prepare smoker (we use a charcoal smoker and add a few chunks of water soaked mesquite to the fire). Place tenderloin on a rimmed baking sheet. If you have a loin with some loose flaps, simply truss before glazing.
- In a small mixing bowl, combine glaze ingredients. Coat all sides of the tenderloin generously with the glaze.
- Place the pork tenderloin on the smoker and cover. Depending on outside temps, the loin should be cooked through in 4½ - 5 hours*.
- Once cooking is complete, remove loin from smoker. Allow the meat to rest for 10 minutes before slicing.
- Serves 12
- *If it's extremely cold outside, your fire made need a little stoking to maintain proper temps.