ROSEMARY AND GARLIC SMOKED PORK ROAST
Covering meat 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.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 221 calories, Carbohydrate 1.5 g, Cholesterol 67.3 mg, Fat 13.2 g, Fiber 0.5 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 113.8 mg
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Fahad Jamil
[email protected]This recipe is a keeper! The pork roast was tender and juicy, and the sauce was delicious. I will definitely be making this again and again.
Priidakas Priit
[email protected]I'm not sure what went wrong, but my pork roast turned out tough and chewy. I followed the recipe exactly, so I'm not sure what happened.
Drake Lowery
[email protected]The recipe was easy to follow, but the pork roast took longer to cook than the recipe stated. The meat was a bit overcooked, but it was still tasty.
Vanilla Bryce
[email protected]The pork roast was a bit dry, but the flavor was still good. I think I would add more liquid to the pan next time.
Zap Ahmad
[email protected]I made this pork roast for a potluck, and it was a huge success. Everyone loved it! The meat was tender and juicy, and the sauce was delicious. I will definitely be making this again.
souhair romeh
[email protected]This pork roast was easy to make and incredibly flavorful. The meat was fall-apart tender, and the sauce was rich and savory. I served it with roasted potatoes and green beans, and it was a perfect meal.
md Ohid khan
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The combination of rosemary and garlic was amazing, and the meat was cooked to perfection. I'll be making this again soon!
khan 12
[email protected]I followed the recipe exactly, and my pork roast turned out perfectly. The crispy skin and tender meat were a delight. My family loved it!
DAOUD HAMOUCHENE
[email protected]This pork roast was a hit at my last dinner party! The rosemary and garlic rub gave it a delicious flavor, and the meat was so tender and juicy. I'll definitely be making this again.