Apple-Smoked Pork Loin
In this oregano-rubbed pork recipe, apple wood chips impart a subtle sweetness and a full-bodied smoky flavor.
Ingredients
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3 cups apple wood or orange wood chips or 6 to 8 apple wood or orange wood chunks
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1 2- to 2 1/2-pound boneless pork top loin roast (single loin)
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2 teaspoons dried oregano, crushed
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4 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon coarsely ground black pepper
Directions
1.
At least 1 hour before cooking, soak wood chips or chunks in enough water to cover.
2.
Meanwhile, trim fat from roast. Place roast in a shallow dish. In a small bowl, stir together dried oregano, garlic, salt, and pepper. Sprinkle evenly over all sides of roast; rub in with your fingers.
3.
Drain wood chips. Prepare grill for indirect grilling. Test for medium-low heat above drip pan. Sprinkle half of the drained wood chips over the coals.
4.
Place roast on grill rack directly over drip pan. Cover and grill for 1 to 1 1/2 hours or until internal temperature registers 155 degrees F on an instant-read thermometer. Add more coals and remaining wood chips as needed during grilling.
5.
Remove roast from grill. Cover with foil; let stand for 15 minutes. The temperature of the meat will rise 5 degrees F during standing. To serve, slice pork. Makes 8 (3-ounce cooked pork) servings.
Nutrition information
Calories 190, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 74 mg, Sodium 214 mg, Carbohydrate 1 g, Fiber 0 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Lean Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
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