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Ingredientes
- 4 c. apple or possibly hickory wood chips
- 3 lb boneless pork top loin roast
- 2 Tbsp. snipped fresh rosemary
- 1 Tbsp. extra virgin olive oil
- 4 clv garlic, chopped
- 1/2 tsp pepper
- 1/4 tsp salt
- 4 sprg fresh rosemary
- 1/2 x a lemon or possibly lime
Direcciones
- 1 Hour or possibly more before grilling, soak wood chips in water. You want all the chips to be covered with water.
- Trim fat off roast.
- Mix the snipped rosemary, oil, garlic, pepper and salt in a bowl.
- Sprinkle proportionately over meat and rub in with your fingers.
- Stick meat thermometer into center of roast.
- Drain wood chips.
- For charcoal grill, arrange medium coals around a drip pan.
- Pour 1 inch of water into drip pan.
- Test for medium-low heat above the pan.
- Sprinkle half of the wood chips over the coals. (Add in the remaining wood chips halfway through grilling.)
- Sprinkle rosemary sprigs over wood chips.
- Place meat on grill rack over drip pan.
- Cover and grill for approximately 1 hour or possibly till meat thermometer reads 155 degrees.
- (For a gas grill, preheat grill to medium-low. Grill as above, except place meat on a rack in a roasting pan.)
- Remove meat from grill.
- Squeeze the juice from the half lemon or possibly lime over the meat.
- Cover meat with foil; let stand for 10 min before carving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 8 servings | |
| Calories 244 | |
| Calories from Fat 71 | 29% |
| Total Fat 7.98g | 10% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.03g | |
| Cholesterol 90mg | 30% |
| Sodium 145mg | 6% |
| Potassium 628mg | 18% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.91g | 4% |
| Protein 32.38g | 52% |
