For a low-sugar breakfast on the go, try these oatmeal breakfast cookies. I like to create a large quantity of the dry components at once and keep them in plastic bags for quick assembly when I need it. Keep the cookies in the fridge.
| Servings: | 8 |
| Yield: | 8 servings |
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
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ teaspoon pepper
- ¼ teaspoon salt
- 4 sprigs fresh rosemary
- ½ lemon or lime
- Reynolds Wrap® Aluminum Foil
Instructions
- At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
- Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.
- For a 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. (Hold your hand, palm side down, in the place where the meat will cook. Count “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 of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.
- For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer’s directions. Grill as above, except place meat on a rack in a roasting pan.
- Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.
Reviews
This was fantastic. Had to use dried thyme instead of rosemary. Kept grill around 350 and it took about 2 1/2 hours. Low and slow is the key. Next time I’ll leave the rub on a little bit longer before putting it on the grill to see if it will add just a bit more flavor.
Just great! Prepared exactly per directions but more salt. (Personal taste). It was tender, savory and juicy. Will definitely do this again.
Usually I like to marinate pork in Italian dressing or a Teryaki based marinade. I think I’ll stick with that. This recipe lacked any zing.
Flavor was bland…will not make this again.
This was simply amazing. The flavor was to die for. We will be making this again.
This was a simple, easy to make, recipe that made a really tasty pork roast. The thyme sprigs on the charcoal added a very nice herb flavor. I added a bit too much charcoal, so it dried out a bit. To compensate, I warmed a sauce of olive oil, orange juice, a little white vinegar, and mint leaves. The sauce helped make the meat moist and tender. I definitely will use this recipe again.
This recipe turned out better than I anticipated. I did have to substitute Thyme for Rosemary, but the results were amazing! I had a small gathering and made 2, 2 1/2 pound pork roasts. No leftovers, it was that good! I used Kingsford hickory briquettes on my Weber grill and cooked it low and slow. There was a beautiful smoke ring on the roast and I couldn’t believe that I made such a wonderful meal. The food was gone so fast, I didn’t get a picture, sorry. I’ll get one next time, this is definitely my go to pork roast recipe!
Absolutely wonderful recipe. Just what I was looking. I took it off the grill right when it reached 155 degrees. It was moist and wonderfully tasty. I didn’t have fresh rosemary so I had to use dried. I added a couple of tablespoons to the wood chips while I was soaking them and it worked out ok. The aroma of the smoke with applewood chips and rosemary made our mouths water! It was good the way it was but next time I’m going to remember to have some fresh rosemary around!
Excellent! Made a whole bunch to freeze and use later! Wrapped them in foil and put them in a smoker with no wood, only the seasoned smoker flavor.