Rosemary and Garlic Smoked Pork Roast

Rosemary and Garlic Smoked Pork Roast

This rosemary and garlic smoked pork roast recipe features a boneless pork top loin roast with a rosemary, garlic, and olive oil rub and covering with foil.

Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
221 Calories

Recipe Instructions

Step 1
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.
Step 2
Remove pork roast from grill; squeeze lemon or lime juice over roast. Cover with aluminum foil; let stand for 10 minutes before carving.
Step 3
Soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips.
Step 4
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.
Step 5
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.

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 4 sprigs fresh rosemary
  • Reynolds Wrap® Aluminum Foil
  • 4 cups apple or hickory wood chips
  • 1 (2 1/2 pound) boneless pork top loin roast (single loin)
  • 2 tablespoons snipped fresh rosemary
  • 0.25 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 lemon or lime

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