Hint of Honey Mustard Smoked Pork
This Hint of Honey Mustard Smoked Pork is tender, juicy, and lightly sweet with just the right touch of tang. It’s perfect as a main dish or sliced thin for sandwiches, wraps, and salads—making it one of my favorite easy meal prep meats.
The simple marinade brings a delicate honey mustard flavor that enhances the natural richness of the pork without overpowering it. And while you can grill or roast it, nothing compares to the smoky flavor and deli-style texture you get when using a smoker.
This recipe is foolproof, flavorful, and ideal for cooking once and eating all week.
The Ingredients
To get that deli-style texture and flavor, marinate the pork tenderloin for at least 3 hours—overnight if you can.
The marinade is simple but full of flavor:
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Vinegar (I like white balsamic, but any mild vinegar works)
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Garlic
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Mustard powder (or yellow mustard if that’s what you have)
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Honey
Keeping it simple makes the pork versatile—you can use it in sandwiches, grain bowls, or alongside roasted veggies. If you want a stronger honey mustard kick, just bump up the mustard and honey a bit.
Pro tip: mix your marinade right in a zip-top bag for easy cleanup.
The Method
If you’ve got a Traeger, or any smoker, this recipe couldn’t be easier.
Just set it, baste it occasionally, and let the smoke do the work.
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Preheat the smoker to 225°F.
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Smoke for 3 hours, flipping halfway through, until the pork reaches 145°F internally.
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Baste with reserved marinade every hour for juicy, flavorful results.
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Rest at least 15 minutes before slicing thin.
The result? Tender, smoky pork with a subtle honey mustard flavor that’s perfect hot or cold.
Hint of Honey Mustard Smoked Pork
Equipment
- Smoker
- Meat thermometer
- Basting brush
- Resealable bag or shallow dish
Ingredients
- 2 ½ pounds pork tenderloin about 2 tenderloins (half pack from Costco)
- ½ cup white balsamic vinegar flavored works great, like peach
- 2 tablespoons honey
- 2 teaspoons ground dry mustard or 1 tablespoon regular mustard
- 2 cloves garlic minced (fresh or frozen)
- 2 teaspoons salt or to taste
Instructions
- Prepare marinade: Combine vinegar, honey, mustard, garlic, and salt in a dish or zip-top bag. Reserve about 2 oz of marinade for basting.
- Marinate: Add pork tenderloins and refrigerate for at least 3 hours or overnight.
- Preheat smoker: Set to 225°F and preheat for about 15 minutes.
- Smoke the pork: Add marinated pork to smoker. Cook for 3 hours, flipping halfway through, or until the internal temperature reaches 145°F.
- Baste: Brush with reserved marinade every hour to keep moist.
- Rest and slice: Let rest for 15 minutes before slicing thin. Serve warm or chilled.
Notes
- For a stronger honey mustard flavor, double the honey and mustard.
- Works beautifully sliced cold for sandwiches.
- If you don’t have a smoker, bake at 300°F for 1.5–2 hours or grill on indirect heat until cooked through.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
