Smoked Pork Loin with Honey & Wholegrain Mustard Glaze by BBQ Explorers

Happy Halloween from BBQ Explorers and ProWare! If you’d like to see the spooky reel BBQ explorers created for this recipe click here.

This smoked pork loin recipe combines a delicate balance of sweetness and smokiness, finished with a golden honey and wholegrain mustard glaze. Cooked low and slow on the BBQ, it’s a true showcase of precision and flavour, and the perfect way to put your ProWare cookware to work.

Smoked Pork Loin with Honey & Wholegrain Mustard Glaze by BBQ Explorers

Serves 4

Prep Time: 30 minutes

Cook Time: 6-10 hours

Ingredients

Pork:

• For the Pork:
• 1 pork loin joint (approx. 1.9kg)

For the rub:

• 1 tbsp sea salt crystals
• 1 tbsp coarse ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic granules

For the glaze:

• 1 tbsp runny honey
• 1 tbsp wholegrain mustard

To serve:

• Your favourite roasted or seasonal vegetables

Optional:

• A handful of apple woodchips for added smoky flavour
• Carrots (used under the joint to help airflow during cooking)

Equipment

• ProWare Kitchen Stainless Steel Tri-Ply Roasting Pan
• Cast Iron Mini Casserole Dish
• Large Oak Board

Cooking Method

1. Prepare your BBQ:
2. Set up your BBQ for indirect cooking and preheat to around 190°C.
3. Mix the rub and glaze:
4. Combine all rub ingredients in a small bowl. In another bowl, mix together the honey and mustard for your glaze.
5. Prep the pork: Remove the skin from the pork loin joint (save it for crackling if you like!) and trim away any excess fat.
6. Rub a little rapeseed oil over the joint to help the seasoning stick, then coat evenly with the spice rub.
7. Optional – Retie the joint: Use butcher’s string to retie the pork into a uniform shape. This helps it cook more evenly.
8. Smoke the pork: Place the joint on the indirect heat side of the BBQ. If using, add a handful of apple woodchips to the hot coals, then cover with the lid.
9. Glaze: When the internal temperature reaches 45°C, brush the joint generously with the honey-mustard glaze. Replace the lid and continue cooking.
10. Rest: Once the pork reaches 63°C, remove it from the BBQ and rest for at least 15 minutes before carving.