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Smoked Honey Mustard Pork Loin

Course Main Course
Cuisine American
Keyword honey mustard, Loin, Pork, traeger


  • 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
  • 1 2 lb Pork Loin


  1. 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
  2. Preheat your smoker to 225 degrees Fahrenheit
  3. 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.

  4. 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.