Recipes Meat and Poultry Pork Rosemary and Garlic Smoked Pork Roast 4.6 (16) 9 Reviews 5 Photos Covering the rosemary and garlic smoked pork roast with aluminum foil after removing from the grill keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal. Submitted by Reynolds KitchensR Updated on October 31, 2024 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 25 mins Cook Time: 1 hr Additional Time: 1 hr 10 mins Total Time: 2 hrs 35 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 cups apple or hickory wood chips 1 (2 1/2 pound) boneless pork top loin roast (single loin) 2 tablespoons snipped fresh rosemary 4 cloves garlic, minced 1 tablespoon olive oil ½ teaspoon ground black pepper ¼ teaspoon salt 4 sprigs fresh rosemary ½ lemon or lime aluminum foil (such as Reynolds Wrap) Directions Soak wood chips in enough water to cover, at least 1 hour before grilling. Drain wood chips after soaking. 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. 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 grill rack over drip pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 1/4 hours. Add remaining wood chips halfway through grilling. 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 1/4 hours. Remove pork roast from grill; squeeze lemon or lime juice over roast. Cover with aluminum foil; let stand for 10 minutes before carving. I Made It Print 61 home cooks made it! Nutrition Facts (per serving) 221 Calories 13g Fat 2g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 221 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 23% Cholesterol 67mg 22% Sodium 114mg 5% Total Carbohydrate 2g 1% Dietary Fiber 1g 2% Protein 23g 46% Vitamin C 7mg 7% Calcium 28mg 2% Iron 1mg 6% Potassium 338mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.