Rosemary Garlic Smoked Pork Roast Recipe

Name: Rosemary Garlic Smoked Pork Roast Recipe
Total time: 2 hrs 35 mins
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; 4 cloves garlic, minced; 1 tablespoon olive oil; 0.5 teaspoon pepper; 0.25 teaspoon salt; 4 sprigs fresh rosemary; 0.5 lemon or lime; Reynolds Wrap® Aluminum Foil

Covering the rosemary garlic smoked pork roast with foil after grilling helps retain moisture and prevent dryness. This technique allows the roast to rest properly, resulting in a juicier and more flavorful final product. Use this method to keep rolls or side dishes warm.

Total time2 hrs 35 mins
Prep time25 mins
Cook time1 hr
Yield8

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Servings

Instructions

Soak wood chips in water for at least 1 hour before grilling; then drain.
Trim excess fat. Combine rosemary, garlic, olive oil, pepper, and salt. Rub evenly over the pork roast. Insert a meat thermometer.
For charcoal grills: Arrange medium coals around a drip pan with water. Test for medium-low heat (hold your hand above the cooking area for 5 seconds). Add half the wood chips and rosemary sprigs to the coals. Place the roast on the oiled grill rack over the drip pan. Cover and grill to 155°F (68°C), about 1 to 1.25 hours. Add remaining wood chips halfway through.
For gas grills: Preheat the grill to medium-low indirect heat and lightly oil the grate. (Add wood chips and rosemary as instructed by the grill's manual). Place the roast on a rack in a roasting pan. Cover and grill to 155°F (68°C), about 1 to 1.25 hours.
Remove from the grill. Squeeze lemon or lime juice over it. Cover with foil and let stand for 10 minutes before carving.

Nutrition

Calories: 221 kcal
Fat Content: 13 g
Fiber Content: 1 g
Sodium Content: 114 mg
Protein Content: 23 g
Cholesterol Content: 67 mg
Carbohydrate Content: 2 g
Saturated Fat Content: 5 g
Unsaturated Fat Content: 0 g