Rosemary Dijon Smoked Bone-In Pork Tenderloin

Chef Tony Reed
Servings

4-6 servings

Prep Time

20 minutes

Cook Time

240 minutes

Cuisine

Modern American

Category

Main

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. 

Rosemary Dijon Smoked Bone-In Pork Tenderloin

Ingredients

  • 1 pork roin roast

  • 1/4 cup Spiceology Rosemary Dijon blend

  • 2-3 fl oz Dijon mustard

  • 2-3 fl oz Spiceology Black & Bleu Hot Sauce (or hot sauce of your choice)

  • salt to coat roast

Directions

  1. Set your smoker to 225° F.

  2. Rub roast with salt and let rest for 20 minutes. Then apply mustard and hot sauce as a binder for the Rosemary Dijon blend.
  3. Apply Rosemary Dijon entirely around the surface of the roast.

  4. Roast for about 4 hours or until 140° F internally.

  5. Remove from smoker and loosely wrap the roast with tinfoil and rest for 15 minutes.
  6. Serve immediately.
Recipe Products
Blend

Rosemary Dijon Seasoning

Key Ingredients

Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder