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  • 2 Ratings

An Italian-style rub of olive oil, garlic, basil, and oregano form a crust on this moist smoked pork loin in the recipe. Serve with a mixture of tender grilled vegetables.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
15 mins
chill:
2 hrs
grill:
3 hrs 30 mins
stand:
10 mins
total:
5 hrs 55 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. For rub, in a small bowl, stir together garlic, olive oil, basil, and oregano. Using your fingers, rub mixture over entire pork loin. Cover and chill roast or at least 2 hours or overnight.

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  • In a shallow dish, combine bread crumbs and Parmesan cheese. Roll the pork loin in mixture to coat.

  • Drain wood chunks. In a smoker, arrange preheated coals, the drained wood chunks, and the water pan according to manufacturer's directions. Pour water into water pan. Place meat on grill rack over water pan. Cover and smoke for 3-1/2 to 4 hours or until an instant-read thermometer inserted into the center of the roast registers 155 degrees F. Add additional coals and water as needed.

  • Remove meat from smoker. Cover with foil; let stand for 10 minutes before carving. (The meat's temperature will rise about 5 degrees F during standing time.)

  • If desired, serve with grilled vegetables; garnish with oregano. Makes 12 servings.

Nutrition Facts

250 calories; fat 10g; cholesterol 84mg; saturated fat 3g; carbohydrates 3g; mono fat 5g; poly fat 1g; protein 34g; vitamin a 48.6IU; vitamin c 0.6mg; thiamin 0.8mg; riboflavin 0.4mg; niacin equivalents 6.5mg; vitamin b6 0.6mg; folate 16.1mcg; vitamin b12 0.7mcg; sodium 106mg; potassium 534mg; calcium 70.7mg; iron 1.6mg.
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