Recipe Image

Apple-Smoked Pork Loin

  • 10 m
  • 2 h 25 m
Diabetic Living Magazine
“Apple wood chips impart a subtle sweetness and a full-bodied smoky flavor to the oregano-rubbed pork.”


    • 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


  • 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.
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