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Apple-Smoked Pork Loin

Flavored wood chips are a versatile carb-free way to infuse foods with dynamite flavor. The chips are sold in a variety of flavors from hickory and mesquite to cherry and pecan. In this oregano-rubbed pork recipe, apple wood chips impart a subtle sweetness and a full-bodied smoky flavor.

SERVINGS: 8 servings

CARB GRAMS PER SERVING: 1

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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

3	cups apple wood or orange wood chips or 6 to 8 apple wood or orange wood chunks
1	2- to 2-1/2-pound boneless pork top loin roast (single loin)
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.