Recipes and Cooking Smoked Italian-Crusted Pork Loin 4.0 (2) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Chill Time: 2 hrs Grill Time: 3 hrs 30 mins Stand Time: 10 mins Total Time: 5 hrs 55 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 - 4 wood chunks (such as oak, hickory, apple, or pecan) 4 garlic cloves, finely chopped 2 tablespoon olive oil 1 tablespoon dried basil, crushed 1 tablespoon dried oregano, crushed 1 pound boneless pork top loin roast (double loin, tied) 1 cup soft Italian bread crumbs ¼ cup grated Parmesan cheese Grilled vegetables (optional) Fresh oregano (optional) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 250 Calories 10g Fat 3g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 250 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 84mg 28% Sodium 106mg 5% Total Carbohydrate 3g 1% Protein 34g Vitamin C 0.6mg 3% Calcium 70.7mg 5% Iron 1.6mg 9% Potassium 534mg 11% Folate, total 16.1mcg Vitamin B-12 0.7mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.