Easy 1 min

Rosemary and Garlic Smoked Pork Roast

apple hickory wood chips boneless pork top loin roast single loin snipped fresh rosemary cloves garlic minced olive oil ½ ground black pepper ¼ salt sprigs fresh rosemary ½ lemon lime aluminum foil such as reynolds wrap soak wood chips in enough water to cover for at least 1 hour before grilling. drain wood chips. trim fat from pork roast. combine 2 tablespoons snipped rosemary, garlic, olive oil, black pepper, and salt; sprinkle evenly over roast and rub in. insert a meat thermometer into center of roast. for a charcoal grill: arrange medium coals around a drip pan; add 1 inch water to drip pan. test for medium-low heat above the pan. (hold your hand, palm side down, just above the place where the meat will cook for a count of five using a count of "one thousand one, one thousand two," etc. being able to keep your hand there for a count of five is equal to medium-low.) sprinkle half wood chips over coals; sprinkle 4 rosemary sprigs over chips. place roast on lightly oiled grill rack over drip pan. cover; grill until meat thermometer registers 155 degrees f (68 degrees c), 1 to 1 ¼ hours. add remaining wood chips halfway through grilling. for a gas grill: preheat an outdoor grill to medium-low indirect heat according to manufacturer's instructions and lightly oil the grate. (add wood chips and rosemary sprigs according to manufacturer's instructions.) place roast on a rack in a roasting pan. cover; grill until meat thermometer registers 155 degrees f (68 degrees c), 1 to 1 ¼ hours. remove pork roast from grill; squeeze lemon or lime juice over roast. cover with aluminum foil; let stand for 10 minutes before carving. rosemary and garlic smoked pork roast pork pork loin 4 cups apple or hickory wood chips 1 (2 boneless pork top loin roast (single loin) 2 tablespoons snipped fresh rosemary 4 cloves garlic, minced 1 tablespoon olive oil ½ teaspoon ground black pepper ¼ teaspoon salt 4 sprigs fresh rosemary ½ lemon or lime aluminum foil (such as reynolds wrap) soak wood chips in enough water to cover for at least 1 hour before grilling. drain wood chips. trim fat from pork roast. combine 2 tablespoons snipped rosemary, garlic, olive oil, black pepper, and salt; sprinkle evenly over roast and rub in. insert a meat thermometer into center of roast. for a charcoal grill: arrange medium coals around a drip pan; add 1 inch water to drip pan. test for medium-low heat above the pan. (hold your hand, palm side down, just above the place where the meat will cook for a count of five using a count of "one thousand one, one thousand two," etc. being able to keep your hand there for a count of five is equal to medium-low.) sprinkle half wood chips over coals; sprinkle 4 rosemary sprigs over chips. place roast on lightly oiled grill rack over drip pan. cover; grill until meat thermometer registers 155 degrees f (68 degrees c), 1 to 1 ¼ hours. add remaining wood chips halfway through grilling. for a gas grill: preheat an outdoor grill to medium-low indirect heat according to manufacturer's instructions and lightly oil the grate. (add wood chips and rosemary sprigs according to manufacturer's instructions.) place roast on a rack in a roasting pan. cover; grill until meat thermometer registers 155 degrees f (68 degrees c), 1 to 1 ¼ hours. remove pork roast from grill; squeeze lemon or lime juice over roast. cover with aluminum foil; let stand for 10 minutes before carving. ["apple hickory wood chips", "boneless pork top loin roast single loin", "snipped fresh rosemary", "cloves garlic minced", "olive oil", "½ ground black pepper", "¼ salt", "sprigs fresh rosemary", "½ lemon lime", "aluminum foil such as reynolds wrap"] For a gas grill: Preheat an outdoor grill to medium-low indirect heat according to manufacturer's instructions and lightly oil the grate. (Add wood chips and rosemary sprigs according to manufacturer's instructions.) Place roast on a rack in a roasting pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C)

Prep

1 min

Total

1 min

Ingredients (10)

4 cups apple or hickory wood chips g

1 (2 boneless pork top loin roast (single loin) g

2 tablespoons snipped fresh rosemary g

4 cloves garlic, minced g

1 tablespoon olive oil g

½ teaspoon ground black pepper g

¼ teaspoon salt g

4 sprigs fresh rosemary g

½ lemon or lime g

aluminum foil (such as Reynolds Wrap) g

Nutrition

kcal

fat

carbs

protein

Instructions

["Soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips.", "Trim fat from pork roast. Combine 2 tablespoons snipped rosemary, garlic, olive oil, black pepper, and salt; sprinkle evenly over roast and rub in. Insert a meat thermometer into center of roast.", "For a charcoal grill: Arrange medium coals around a drip pan; add 1 inch water to drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, just above the place where the meat will cook for a count of five using a count of \"one thousand one