Smoked Horseradish Pork Loin

Smoked Horseradish Pork Loin

*Update – I’ve gotten the hint after a few comments about people not being able to grill or smoke, so I have added alternative directions underneath the regular directions.

Hello all! It is well known that I am quite the grilling aficionado, and being that it is sunny and summer, I thought I would do a little post on this smoked horseradish pork loin I whipped up over the weekend. Now, to give you all a little background on why I chose to cook the loin this way, I had bought a pork loin from the store the other day because it was one of the cheaper cuts I could find in the store (I try to be thrifty). The loin was great for the size and the price, which was a little over two dollars a pound. I then made a low carb wrap with some horseradish mustard later in the week. I thought the flavors would go well together, and so here it is!

Setting up my grill for a smoke here using the “snake” with about 2-3 deep and 2-3 high. It only took about 2:30 to 3 hours for the pork to reach the recommended temp of 145 by the USDA. 


I got my pork loin out and slathered it with some deli horseradish mustard, pepper, garlic powder, and paprika.


I got my 3-4 coals lit up and put them at the end of my “snake.” I then used a rack to place on the grill grate to make it a little easier to transport the loin to and from the grate.


After letting the loin smoke for about 2 hours and 30 minutes, I took it out and it looked pretty awesome!


I think it’s important to note that with a pork loin such as this, it is very, VERY easy to overcook and make it dry out. I recommend using an instant read thermometer or even using a digital probe thermometer that stays in the meat while cooking to keep a very close eye on the temp. I would remove the meat at about 140-142 degrees, because it will continue to rise a few more degrees while it’s resting.


After tenting for about 15 minutes, I cut the entire loin up and threw some peppers and onions on the grill for a little side. I then whipped up a little horseradish mustard and bbq sauce (using my go to Walden’s Spicy BBQ) and ate it up!


Another thing that is great about this loin is that I can eat off of this single loin for the majority of the week. This would be great sliced into strips and put on a salad or in a wrap. You could even cut a few slices into small pieces and put it in a quesadilla (which I will probably post later this week!).

I noted in my previous post, Prevention Prevents Pounds, the importance of preparing meals. Cooking something like this would definitely be a prime contender for something that could be cooked all at once and portioned out for throughout the week. Plus, being that the loin was around 7-8 bucks, it’s definitely not a bad piece to make for a weeks worth of meals.


Smoked Horseradish Pork Loin


3-4 Lb Pork Loin

3/4 Cup Deli Style Horseradish Mustard

3 tbsp Smoked Paprika

3 tbsp Garlic Powder

2 tbsp Cracked Black Pepper


Apple Wood chunks


  1. Arrange coals in a semi circle around the back of the grill with about 2-3 deep and 2-3 tall.
  2. Place wood chunks at intervals on the coals.
  3. Rub horseradish mustard, paprika, garlic powder, and pepper generously all over the loin. (Wrap and refrigerate overnight if possible).
  4. Light 3-4 coals and place at one end of the “snake.”
  5. Place pork loin on a rack or straight on the grill grate.
  6. Cover and let smoke for about 2 1/2 to 3 hours at a temp of about 225. Make sure the smoke is thin and bluish, not thick or dark.
  7. Check the loin at around the 2 1/2 hour mark for the temp and remove when it reaches between 140-142 F.
  8. Take the loin off at the appropriate temperature and tent loosely with foil for 15-30 minutes.
  9. Slice, serve, and enjoy!

Alternative Oven Directions:

  1. Preheat oven to 225.
  2. Season and rub the loin exactly the same as above but add about 1/4 cup more mustard (for the crust).
  3. Put loin in oven and cook for about 2:15 (2 hours 15 minutes) and check to see the temp.
  4. When it is at about 135-140 remove the loin and preheat your broiler on its highest setting.
  5. Set the rack so the loin is at about 3 inches away from the heating element (probably around the middle).
  6. Broil the rack for a few minutes on each side until a crust begins to develop.
  7. Remove the rack and let rest for about 15-30 minutes loosely tented with foil.
  8. Slice, serve, and enjoy!

Nutrition for 10 oz of Pork (about 4-5 slices)


14 thoughts on “Smoked Horseradish Pork Loin

  1. That is some good looking pork loin.
    I have to try this later at home.

    Can this work with an oven? I don’t have a BBQ grill.
    It will certainly be different in taste. I love the smoke taste in meat, too.

    1. Thanks! The loin was delicious. You could absolutely do this in the oven as well. Just keep the temperature the same and cook it at a low temp. If you’re looking for the crust on the outside, I would recommend cooking until the meat is about 135-140 and then broiling in your oven at its highest temperature about 3″ from the heating element. Then flip it over after a couple minutes and do the same on the other side. Also, I would suggest adding a little thicker rub of the horseradish mustard rub mixture so that you can develop a nicer crust on the outside. Good luck!

  2. Hey Pete!

    You did a nice job making this! Unfortunately, I’m a Seventh Day Adventist, so pork’s a no go. Do you think chicken or beef would be a suitable alternative?

    1. Chicken would be a great substitution. I think any meat is great smoked, however, with chicken the temperature would need to reach 160-165 before taking off. I would also suggest getting the grill up to a higher temperature (probably around 250-275) and bringing the time down to around 1 hour. For beef it would be fine to keep the temp lower at 225 or so, but cook it for a longer time until it reaches somewhere around 180-185 (if you’re doing something like a brisket). If it’s a steak or some other cut like that, I don’t know that I would full out smoke the meat since those are better reverse seared (as I’ve outlined in a previous post).

  3. This makes me want to get the bbq out my mouth is actually watering looking at that pork, do you have any beef suggestions as thats my favourite

    1. I would suggest doing a brisket as I think the horseradish flavor would compliment a smoked brisket really well. Keeping the temp for the same, I would smoke it for a longer time (probably closer to 4 hours) until the temp gets up to 185 or so. Then slice thinly and enjoy with a horseradish cream sauce of some sort. I will probably make up a recipe and post it somewhere, so thanks for the idea!

  4. I have never actually had pork loin before (I know stop judging me). This looks quite good though I think I will give this a try. I don’t have a grill – This can be cooked on the stove too right?

    1. There is no judging being done here. I had never even started cooking until only a few years ago! I have updated the page so that there are instructions on how to make the pork loin in the oven as well. Enjoy!

  5. Awesome post, I am glad I ran into your site because I am looking into the low carb stuff for a while but never had a website show me I can do that while still eating good food. Will be coming back for more.

    1. Thanks! I definitely think being low carb can still be a tasty way to live as long as you can experiment and find new ways to enjoy foods. When I first started out it was tough to find good recipes online that could still be low carb. I think it’s gotten a lot better now, but I still like to contribute my own recipes here and there too.

  6. Hey there, even though I do not consume pork, but I would like to commend on your usage of images in this article, would really help out those that need visual aids


    1. Thanks! I have gotten a few comments about people not eating pork, and I think that chicken or beef would be great alternatives. I am a big beef eater personally, and I think the horseradish and beef would complement each other well. I’m glad the pictures are helpful. I’ll be sure to keep that in mind for future recipes as well.


  7. Hi Pete! What great ideas you have here! This site looks so good! It makes me very hungry! 🙂

    Thanks so much for sharing your great advice and recipes. A few years ago, I was also told by a heart doctor that pork loin is very good for you, so this is very helpful! I am going to save this and try it. Thanks so much for sharing! Looking forward to more recipes on your site!

    1. I’m glad you like how my site is! It’s definitely a work in progress. Pork loin is one of the leaner cuts of pork possible, so I can see why your heart doctor said it was good for you. I hope you do try it out and let me know how it works out!

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