Rosemary and Garlic Smoked Pork Roast

Ingredients

• apple or hickory wood chips (4 cups)
• boneless pork top loin roast (2.5 pounds)
• snipped fresh rosemary (2 tablespoons)
• garlic (4 cloves)
• olive oil (1 tablespoon)
• ground black pepper (0.5 teaspoon)
• salt (0.25 teaspoon)
• fresh rosemary (4 sprigs)
• lemon or lime (0.5 )
• aluminum foil (0 )

Instructions

1. Soak wood chips in enough water to cover, at least 1 hour before grilling. Drain wood chips after soaking.
2. 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.
3. 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. Sprinkle half wood chips over coals; sprinkle 4 rosemary sprigs over chips. Place roast on grill rack over drip pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 1/4 hours. Add remaining wood chips halfway through grilling.
4. For a gas grill: Preheat an outdoor grill to medium-low indirect heat according to manufacturer's instructions and lightly oil the grate. Place roast on a rack in a roasting pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 1/4 hours.
5. Remove pork roast from grill; squeeze lemon or lime juice over roast. Cover with aluminum foil; let stand for 10 minutes before carving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 221
• fat: 13 g
• sats: 5 g
• carbs: 2 g
• fibre: 1 g
• protein: 23 g
• salt: 0.114 g