Pork Loin is almost foolproof when grilled. All it takes is a little bit of time and a target temperature and you can end up with a juicy, tender Pork Loin that’s ready for a delicious Honey Mustard Glaze.
Rub Ingredients
1 TBSP Kosher Salt
1 TBSP Coarsely Ground Black pepper
1 tsp Smoked Paprika
1 tsp Granulated Garlic
Honey Mustard Glaze Ingredients
½ cup Honey
½ cup Whole Grain Mustard (or your favorite mustard)
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#cooking #grilling #porkloin
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What was the total time of cooking?
Thinking of doing this for the day after Thanksgiving 🦃…..
I thoroughly enjoy all your videos. Today I picked a 3.5# pork loin. I had planned to cut off a couple slices to grill-not sure what to do with the rest. I really like your rub & glaze recipes. I’d like to do this on my gas grill with my “tube” pellet smoker. As long as I follow the temps, would it work? Thanks.
The rub and the glaze were amazing! Thank you so much for sharing those recipes!!!
So you leave the meat probe int he pork the entire it's cooking with the lid closed until you reach a desired temp, huh? Where' the link for the probe, boss? 😁
How long does it take (approx).?
Ok, randomly searched for a pork loin video, came across several, yours was the one that looked the best, so I tried it tonight. OH MY GOODNESS!!! We will definitely be repeating this! Possibly the best tasting pork loin I’ve ever made! And that honey mustard glaze! Mm-mm! Thank you! 👏🏽
I don't understand then why do you have pork butt at 200 you think pork is pork
I did this and it was a real hit, I love your videos. So keep up the good work
Thank you
Man having a broken leg sucks. Can't wait to get back outside grilling with my daughter again. Your videos are keeping my mind from getting rusty 💪thanks man
How long did that take total time on the Weber to 145 deg
Hi there…I’m new to the kettle grill game. I’ve done the prep work on a loin using this video and will be cooking tomorrow.
I have a question….I’ve seen videos that say when you are cooking indirect on the Weber you should have the top vent opposite side of the heat source to pull the smoke across the meat. I’ve noticed you have your thermo stat on that side. Does it make a difference? Thank you in advance
Hi Ry, How are you doing? Is your recovery going well? Best of luck to you, Sir!
Its not that tender at 140F…the collagen doesnt start breaking down until around 180F…i bring mine up to 210 internal temp and it just falls apart.
Did this today Ry. Worked a treat. Got a juicealanche so many thanks from a novice in the UK. My Weber is capable of anything and look forward to exploring it's potential with your tutorials. keep 'em coming👌
Ry,
Thank you for this recipe! I did it tonight, that is one great combo. The different flavors really come together nice. I did add one ingredient to the rub. Uncle Steves Shake which i think worked nicely. I used Cherry and Pecan wood for smoke. I did on a Weber kettle with one charcoal basket. Nice recipe. Having my wife's family over next weekend. Will do this for them. Thank you. Love your videos!
Hi Ry, many thanks for this recipe, I cooked it yesterday on my Gas grill, it turned out great will definitely cook it again especially for our friends. Best wishes from Cyprus! Gary
Thank you Ry from Italy to show Celsius near Fahrenheith!Best regards from Roma
Made it. Turned out perfect. Another great cook by Master Ry. Thank you.
Love this Rye. Can I ask, about how long did the cook take to get to 145?
DAMN THAT LOOKS GOOD
Easy to cook but easy to mess up. Looks great 👍🏻
That looks amazing Ry!
Sorry if I missed this in the video, but about how long does it take at cook?
simple and easy. great job.
You obviously know what you're doing, but I like to butterfly or split in half length wise. I'm going to try this recipe though, looks good
Great video. I can’t wait to try it
What was the total cook time of your loin?
Pork loin is turning into the brisket of pork in price comparison. Locally it costs more than a pork butt. I better make the one I got for 99 cents a pound, months back last.
Thumbs up Chef!
I love this!! Looks so delicious! I normally add a bit of soy sauce, rosemary and thyme to the glaze but now I'm tempted to just it your way. This is already a family favorite but I think they'll love it your way too. Thank you and God bless.
Ry just wondering how you feel about the Oklahoma Joe’s Bronco barrel smoker. I’m
Thinking about buying one, your comments would be greatly appreciated.
Awesome cook, Ry👍
i will go out to my butcher this weekend and try this.
Simple and deliciously beautiful my friend. Have a great weekend!
Were did you buy the mustard you used in this vedoe
HEY RY IM NEW TO YOUR CHANNEL LOOKING TO BUILD A BBQ FAM VERY NICE PORK LOIN
😟 Usually I like your low key music but your loop today was the same guitar chord is over and over. 😬
Great cook Ry! Your homemade apple sauce would pair with this well. Cheers!
What a beauty!
First time I smoked a pork loin it was an absolute fail. Gonna try this next time, it looked amazing!
Ry – Your photography has really kicked up a notch of late. Well done!
That looks amazing! Headed out for a camping trip this weekend, and thanks to this video, pork loin will be on the menu! Thanks for helping make the decision.
i love it when i can get it bone in and i can cut it into thick chops after roasting/smoking it.
Great video! What was the total cook time?
Honey + mustard + pork equals something awesome. That looks really good. Cheers, Ry! ✌️
That's a fine looking pork loin! Great job, Ry!