3 cups wood or 6 to 8 cups wood chunks(any variety,hickory,,apple, etc.)
1 2 to 2 1/2 lb boneless pork top loin roast
2 teaspoons dried oregano, crushed
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1. At least 1 hour before cooking, soak wood chips or chunks in enough water to cover.
2. Meanwhile, trim fat from roast. Place roast in a shallow dish. In a small bowl, stir together dried oregano, garlic, salt, and pepper. Sprinkle evenly over all sides of roast; rub in with your fingers.
3. Drain wood chips. Prepare grill for indirect grilling. Test for medium low heat above drip pan. Sprinkle half of the drained wood chips over the coals.
4. Place roast on grill rack directly over drip pan. Cover and grill for 1 to 1 1/2 hours or until internal temperature registers 155 degree F on an instant read thermometer. Add more coals and remaining wood chips as needed during grilling.
5. Remove roast from grill. Cover with foil; let stand for 15 minutes. The temperature of the meat will rise 5 degree F during standing. To serve, slice pork. Makes 8 servings.
Nutrition Facts Per Serving:
* Servings: 8 servings
* Calories 190
* Total Fat (g) 9
* Saturated Fat (g) 3
* Cholesterol (mg) 74
* Sodium (mg) 214
* Carbohydrate (g) 1
* Protein (g) 24
Diabetic Exchanges
* Lean Meat (d.e.) 3.5