Apple-Smoked Pork Loin

Apple-Smoked Pork Loin

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From: Diabetic Living Magazine

Apple wood chips impart a subtle sweetness and a full-bodied smoky flavor to the oregano-rubbed pork.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 cups apple wood or orange wood chips or 6 to 8 apple wood or orange wood chunks
  • 1 2- to 2½-pound boneless pork top loin roast (single loin)
  • 2 teaspoons dried oregano, crushed
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper

Preparation

  • Prep

  • Ready In

  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. Stir together oregano, garlic, salt and pepper in a small bowl. 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 1½ hours or until internal temperature registers 155°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°F during standing. To serve, slice pork.

Nutrition information

  • Serving size: 3 ounces cooked pork
  • Per serving: 190 calories; 9 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 24 g protein; 0 mcg folate; 74 mg cholesterol; 0 g sugars; 30 IU vitamin A; 1 mg vitamin C; 29 mg calcium; 1 mg iron; 214 mg sodium; 344 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3½ lean protein

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