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Apple-Smoked Pork Loin
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
1At least 1 hour before cooking, soak wood chips (or chunks) in enough water to cover.
2Meanwhile, 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.
3Drain 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.
4Place 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.
5Remove 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.