Rosemary Dijon Smoked Bone-In Pork Tenderloin
Rated 5.0 stars by 1 users
Servings
4-6 servings
Prep Time
20 minutes
Cook Time
240 minutes
Perfect for a dinner party, Chef Tony shares his recipe for a smoked bone-in pork loin that is super simple to season and then you just let it do its thing in the smoker. Never used our tangy and herby Rosemary Dijon blend? It's packed with mustard seed, fresh-ground rosemary, white vinegar powder, spices, garlic, onion, and more. Check out more of Chef Tony's recipes over on YouTube.
Author: Chef Tony Reed
Ingredients
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1 pork roin roast
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2-3 fl oz Dijon mustard
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2-3 fl oz Spiceology Black & Bleu Hot Sauce
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1/4 cup Spiceology Rosemary Dijon blend
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salt to coat roast
Directions
Set your smoker to 225° F.
- Rub roast with salt and let rest for 20 minutes. Then apply mustard and hot sauce as a binder for the Rosemary Dijon blend.
- Apply Rosemary Dijon entirely around the surface of the roast.
Roast for about 4 hours or until 140° F internally.
- Remove from smoker and loosely wrap the roast with tinfoil and rest for 15 minutes.
- Serve immediately.
