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Recipe · Indirect · Easy

Pork loin with mustard-honey crust

A no-pretensions cook that nails it the first time. Dijon mustard, orange-blossom honey and a touch of rosemary: a golden crust that seals the juices without drying the loin.

Lomo de cerdo con costra de mostaza y miel
Prep
10 min
Cook
75 min
Servings
6 servings
Temperature
180 °C

Ingredients

  • boneless pork loin1.5 kg
  • Dijon mustard3 cda
  • orange-blossom honey2 cda
  • fresh rosemary2 ramas
  • garlic cloves3 dientes
  • flaky salt1 cda
  • ground black pepper1 cdita
  • extra-virgin olive oil2 cda

Method

  1. 01

    Glaze

    Combine mustard, honey, finely chopped garlic and stripped rosemary. Reserve half for the last third of the cook.

  2. 02

    Score the loin

    Score the fat cap in a shallow crosshatch (do not cut into the meat). Salt, pepper and brush with half the glaze.

  3. 03

    Stabilise at 180°C

    Set the kamado for indirect with the deflector in place. Climb to 180°C and let it settle 15 min.

  4. 04

    Cook

    Cook indirect for about 50 minutes. At the 40 min mark brush with the reserved glaze, and brush again 10 min before pulling.

  5. 05

    Pull at 63°C

    Pull when the core reads 63°C. It will carry over to 65-67°C — the sweet spot for pork.

  6. 06

    Rest

    Tent with foil and rest 12 minutes. Slice 1.5 cm thick across the grain.

About this recipe

Indirect cook at 180°C for about an hour and fifteen. The star is the glaze, applied twice during the last third of the bake.

Editor's tips

  • Without a probe thermometer this recipe is guesswork. Any Inkbird will do.
  • If the glaze starts to scorch early, drop to 160°C for the final 15 minutes.

Gear for this recipe

FAQ

  • What internal temperature is perfect?

    62-63°C in the centre of the loin. Above 65°C it dries out fast; below 60°C the centre is undercooked. A meat probe is non-negotiable here — loin is the least forgiving pork cut. Five degrees over or under changes dinner.

  • How long should it rest before slicing?

    10 minutes uncovered (covering with foil softens the crust). Juices redistribute and stay in the meat instead of pooling on the board. Slicing immediately costs you 30% of the juice on the first cut. Those 10 minutes of patience are the line between juicy and dry.

  • Is overnight marinating worth it?

    Yes. Mustard + honey + garlic marinade penetrates much better with 12 hours cold. Short on time, it stays as surface glaze — tasty but not deep. Honey caramelises with heat into a signature amber crust. That crust is the visual ID of this dish.

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