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
  • cumin
  • 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. 

Brown Sug­ar & Mus­tard Glazed Smoked Pork Ten­der­loin
Serves 12
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Prep Time
10 min
Cook Time
5 hr
Prep Time
10 min
Cook Time
5 hr
  1. 6 lb pork ten­der­loin roast
  2. ½ c yel­low mus­tard
  3. ½ c brown sug­ar
  4. 1–2 t sea­soned salt
  5. 1 t black pep­per
  6. ½ t crushed red pep­per
  7. ½ t cumin
  8. ½ t gar­lic pow­der
  9. 1 t Ital­ian-style sea­soned salt
  1. 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.
  2. In a small mix­ing bowl, com­bine glaze ingre­di­ents. Coat all sides of the ten­der­loin gen­er­ous­ly with the glaze.
  3. Place the pork ten­der­loin on the smok­er and cov­er. Depend­ing on out­side temps, the loin should be cooked through in 4½ — 5 hours*.
  4. Once cook­ing is com­plete, remove loin from smok­er. Allow the meat to rest for 10 min­utes before slic­ing.
  5. Serves 12
  1. *If it’s extreme­ly cold out­side, your fire made need a lit­tle stok­ing to main­tain prop­er temps.
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1 Comment

  1. Steve says:

    This looks deli­cious, but just to be cor­rect, this is a pork “loin” you have pic­tured. Ten­der­lon is quite dif­fer­ent. Cheers!

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