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Pork loin honey habanero glaze sliced on board with spice jars

Cowboy Crust Pork Loin with Honey Habanero Pepper Glaze

  • Author: Victoria Loomis | The Gatherin' Girl
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 4 hours
  • Yield: 4-6 servings 1x


  • 1 2-3lb pork loin or pork tenderloin 

For the Brine

  • 3 tablespoons Kosher salt
  • 1 cup coffee
  • ¼ cup red wine vinegar
  • 3 tablespoons brown sugar
  • ½ cup ice

For the Rub

For the Honey Habanero Pepper Glaze

  • 810 peppers (used jalapeno and a few small red bell peppers)
  • 1 large green bell pepper, small dice
  • 1 ½ cup palm sugar
  • ½ cup white vinegar 
  • ¼ cup lemon juice (any citrus juice will work)
  • 2 tablespoons molasses
  • 2 tablespoons white vinegar 
  • 2 tablespoons Spiceology Honey Habanero Rub



  1. In a small pot heat, all brining ingredients on the stove until sugar and salt are dissolved.
  2. Remove from heat. Add ice. Place in refrigerator.
  3. When brine is completely cooled pour over pork.
  4. Allow pork to brine for 1-2 hours before cooking.

Pork Loin

  1. Heat grill to 225°F (used the Super Smoke setting on Traeger for extra smoke).
  2. Trim pork loin, removing any silver skin.
  3. Mix Cowboy Crust with Kosher salt and generously cover pork loin in seasoning. 
  4. Allow Pork to sit out for 15 minutes seasoned prior to cooking.
  5. Once the smoker is at temp, cook for 1 – 1 ½ hours (depending on size). Flip the pork loin halfway through the cooking process. 
  6. While pork is cooking, make the Honey Habanero Pepper glaze.
  7. Remove pork when the internal temperature reaches 145 degrees.

Honey Habanero Pepper Glaze

  1. Puree 8-10 peppers with 2 tablespoons of vinegar in the food processor.
  2. Small dice green bell pepper.
  3. Add all ingredients to the saucepot. Simmer on low to medium heat for 20 minutes.


  • After pork loin reaches an internal temp of 145°F, remove it from the smoker and let rest for 10-15 minutes.
  • Slice and serve with a drizzle of Honey Habanero Pepper Glaze.


I utilized the backstrap (aka loin) from a wild boar I harvested in late April. This recipe can easily be translated to domestic (aka store-bought) pork loin or tenderloin with a few minor adjustments.