Fat Man's Glazed Tenderloin

Lean, clean, and surprisingly tender when you do it right. This low and slow pork tenderloin gets dry brined, kissed with a smoky honey-mustard glaze, and finished with a sear that sings. Easy enough for a weeknight, showy enough for a crowd.

Servings: 4–6
Prep Time: 10 minutes (plus optional dry brine time)
Cook Time: 1.5–2 hours
Rest Time: 10-15 minutes

Ingredients

Pork

• 2 pork tenderloins (about 1.5 lbs each)
• 2 tablespoons olive oil
• 3 tablespoons Porker Rub
• 1 tablespoon brown sugar (optional - adds crust and sweetness)

Glaze

• ½ cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 tablespoon butter
• Pinch of cayenne (optional if you want a little extra kick)

Instructions

Dry Brine (Optional, but highly recommended)

1. Pat tenderloins dry.
2. Rub all over with olive oil.
3. Mix Porker and brown sugar (if using) and coat the tenderloins evenly.
4. Place uncovered on a wire rack set over a baking sheet.
5. Refrigerate 4-12 hours.

Smoke the Tenderloins

1. Preheat your smoker to 225°F with applewood or hickory.
2. Remove pork from the fridge while the smoker heats up.
3. Place the pork directly on the smoker grates.
4. Smoke 90–120 minutes until internal temp hits 140–145°F.

Make the Glaze

1. While pork is on the smoker, combine all glaze ingredients in a saucepan.
2. Simmer over medium heat until slightly thickened, about 5-7 minutes. Set aside.

Start Layering the Glaze

1. After 45 minutes in the smoker, give the tenderloins a light brushing of the glaze.
2. Let it ride for another 15-20 minutes, until that first glaze has tacked up and started to deepen in color, then hit it with a second coat.
3. Apply a third and final glaze another 15-20 minutes later, once the surface is glossy and richly caramelized.

Optional Sear Finish

1. For crust lovers: Sear pork in a hot cast iron with a dab of butter or bacon fat for 30-60 seconds per side.
2. Baste with remaining glaze while searing.

Rest and Slice

1. Rest pork 10-15 minutes, tented
2. Slice against the grain.
3. Drizzle with remaining glaze before serving.

✅ Fat Man Tip

You want lacquer, not syrup. Keep those glaze layers thin, and let the heat do the work. This method gets you a sweet-savory crust that clings like a barbecue candy shell.