1-- Boneless pork loin
¼ cup chopped fresh herbs, such as rosemary and thyme
¼ cup coarse-ground German brown mustard
3 teaspoons salt (Kosher or Sea)
2 teaspoons pepper
Directions:
Rub the pork loin with the mustard and chopped herbs; season with salt and pepper.
Smoke in the Smoker until a thermometer inserted into the thickest part of the
Roast reads 140 to 145 degrees F.
Allow the roast to rest for 10 minutes before slicing.
¼ cup chopped fresh herbs, such as rosemary and thyme
¼ cup coarse-ground German brown mustard
3 teaspoons salt (Kosher or Sea)
2 teaspoons pepper
Directions:
Rub the pork loin with the mustard and chopped herbs; season with salt and pepper.
Smoke in the Smoker until a thermometer inserted into the thickest part of the
Roast reads 140 to 145 degrees F.
Allow the roast to rest for 10 minutes before slicing.
