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Rosemary and Garlic Smoked Pork Roast
Rosemary and Garlic Smoked Pork Roast
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Total Time:
Keep meat juicy by covering with foil after grilling. Also keeps rolls and side dishes warm until ready to serve.
Ingredients:
  • 4 cups apple or hickory wood chips
  • 1 (2 1/2 pound) boneless pork top loin roast (single loin)
  • 2 tablespoons snipped fresh rosemary
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 0.5 teaspoon pepper
  • 0.25 teaspoon salt
  • 4 sprigs fresh rosemary
  • 0.5 lemon or lime
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Soak wood chips in water, covering them completely, at least 1 hour before grilling. Drain wood chips thoroughly after soaking.
  • Prepare the meat by trimming off any excess fat. Create the rub by mixing together chopped rosemary, olive oil, minced garlic, black pepper, and salt. Gently sprinkle the rub all over the meat and massage it in using your fingers. Insert a meat thermometer into the center of the meat to check for doneness.
  • Prepare a charcoal grill by arranging medium coals around a drip pan and pouring 1 inch of water into the pan. Test for medium-low heat above the pan using the hand method. Sprinkle half of the wood chips over the coals and add rosemary sprigs. Place the meat on the grill rack over the drip pan, cover, and grill for 1 to 1-1/4 hours, or until the meat thermometer reads 155 degrees F. Add the remaining wood chips halfway through grilling.
  • Preheat gas grill to medium-low for indirect cooking following manufacturer's instructions. Place meat on a rack in a roasting pan and grill as directed.
  • Take the meat off the grill. Drizzle the fresh citrus juice over the meat. Cover with Reynolds Wrap® Aluminum Foil and allow it to rest for 10 minutes before slicing.

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