Fork & Embers Recipe

Smoked Jalapeno Honey Glazed Pork Loin

December 3, 2025 Fork & Embers

The Story

BBQ doesn’t have to drain your wallet or your sanity. Some of the best cooks come from taking a simple cut of meat and treating it right, and a humble $10 pork loin is the perfect example. With a little seasoning, a good cook, and just the right amount of smoke, you can turn an everyday cut into something that tastes like it came straight off a championship pit.

This recipe is my go-to when I want big flavor without a big grocery bill. It’s easy, reliable, and works on whatever setup you’ve got—smoker, grill, or even the oven if that’s what you’re working with today. If you’re looking for real BBQ on a budget, this is the move. Let’s get into it.

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Smoked Jalapeno Honey Glazed Pork Loin

Fork & Embers

Rated 5.0 stars by 8 users

Cuisine

American

Author:

Fork & Embers

Servings

10-12

Prep Time

30 minutes

Cook Time

100 minutes

Calories

400

If you’re looking for a pork recipe that hits sweet, spicy, smoky, and budget-friendly all at once, this Smoked Jalapeño Honey Glazed Pork Loin is the move. Pork loin is one of the most underrated and affordable cuts you can throw on a smoker, and when you treat it right, it tastes like you paid steakhouse prices. I brine mine, hit it with a bold Southern rub, and finish it with a sticky jalapeño-honey glaze that caramelizes into pure magic.

This cook is perfect on a Weber Smokey Mountain, but it works just as well on any smoker, grill, or even the oven. The honey and lime bring brightness, the jalapeños add just enough heat, and the smoke ties everything together into a glossy, crowd-pleasing roast you can slice thick or thin. If you want a BBQ recipe that’s simple, reliable, and flat-out delicious, this pork loin delivers every single time.

Cook Mode

Ingredients

1 whole pork loin (about 4-5 lbs)

Brine

1 qt. Water
¼ c Salt

BBQ Rub

2 tbsp smoked paprika
1 tbsp kosher salt
2 tsp black pepper
1 tsp garlic powder
1 tsp ground coriander
½ tsp cumin

Jalapeno Glaze

1 cup honey
Juice and zest of 2 limes
2 jalapeños, halved (seeds in, don’t be soft)
2 tbsp apple cider vinegar
Pinch of salt
Optional: 1 tbsp butter (but really... do it)

Directions

In a large container, combine water and salt and stir until dissolved and place pork loin inside. Let brine for a few hours until overnight
In a small bowl, combine smoked paprika, kosher salt, cracked black pepper, garlic powder, ground coriander, and cumin. Set aside.
Remove the pork loin from the brine and pat it completely dry with paper towels. Coat all sides evenly with the rub, pressing it in so it adheres well.
Preheat your Weber Smokey Mountain (or any smoker) to 225°F. Add your preferred wood (post oak or cherry both work well).
Place the pork loin on the smoker and cook until the internal temperature reaches 110–120°F.
Once the pork hits 110–120°F, raise the smoker temperature to 350–400°F to prepare for glazing.
In a saucepan, combine honey, lime juice, lime zest, halved jalapeños, apple cider vinegar, and a pinch of salt. Bring to a simmer and cook until the mixture thickens slightly. Stir in butter at the end for extra sheen.
Brush the pork loin with the jalapeño honey glaze once the smoker is hot. Continue cooking, glazing periodically, until the pork reaches an internal temperature of 140°F.
Remove the pork loin from the smoker and let it rest for 10–15 minutes before slicing.

Recipe Video

Recipe Note

For extra flavor, save a little of the glaze and brush it on right before slicing. And don’t skip the resting time — it keeps the pork juicy and makes slicing way easier.

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5 comments

This is is no-nonsense recipe that give s a consistently excellent result. scaled up to serve 20 people easily - the loin cooks in a predictable time and has fabulous taste. this technique maximizes moistness of the meat. save some glaze as a sauce

Stan • March 26, 2026

Yer, absolute banger of a recipe. And fully vouch for the great leftovers the next day (hot or cold).
Must confess… did the smoke on a traeger pellet but then finished off to glaze on a proper Weber kettle. Took a bit over 2 hours for me.
Thanks Joe, continue to be loving your work and approach to all things life. X

Rob Stephens • March 5, 2026

I made this tonight on a Lousiana Grills Pellet smoker. Followed the steps above and the pork loin came out FANTASTIC!!
Perfectly cooked and very juicy.
Thanks Joe for this great site and all the youtube videos.

Chris R • January 26, 2026

video sounds like something to try. cant wait.

mike swanson • January 26, 2026

Made this tonight and my wife and kids liked it better than the prime rib we smoked for Christmas!

Alex • January 26, 2026

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Smoked Jalapeno Honey Glazed Pork Loin

Smoked Jalapeno Honey Glazed Pork Loin

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