Apple-Smoked Rosemary Garlic Pork Loin

By Sprig Originals ✓ · cooked up in Sprig

A boneless pork loin rubbed with garlic, rosemary, oregano and crushed fennel, then smoked low and slow over apple wood at 250°F until it hits 140°F and rests up to a juicy 145°F. Ten minutes of prep, then the smoker does everything — slice it thin and finish with a bright lemon-olive oil drizzle for a Mediterranean Sunday centrepiece that also makes the best sandwiches all week.

Ingredients

• 3 lb boneless pork loin roast
• 2 tbsp olive oil
• 4 cloves garlic, finely minced
• 1 tbsp fresh rosemary, finely chopped
• 2 tsp dried oregano
• 1 tsp fennel seeds, lightly crushed
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 chunks apple wood smoking chunks (or 2 cups apple wood chips)

• 1 lemon, zested and juiced
• 3 tbsp olive oil
• 2 tbsp flat-leaf parsley, chopped

Instructions

1. Set up your smoker for indirect cooking at 250°F (120°C) and add 3 apple wood chunks (or a foil pouch of soaked chips) to the coals or wood tray. Let it settle until the smoke runs thin and blue, about 15 minutes.
2. Pat the pork loin completely dry with paper towels. Stir together the 2 tablespoons olive oil, garlic, rosemary, oregano, crushed fennel seeds, salt and pepper into a paste and rub it over every surface of the loin, fat cap included.
3. Place the loin fat side up directly on the smoker grate, away from the heat source. Close the lid and smoke undisturbed for 1 hour without opening — that first hour is where the apple smoke sets the crust.
4. Continue smoking, checking the pit temperature every 30 minutes and topping up fuel or wood as needed to hold 250°F. Start probing the thickest part of the loin at the 2 hour mark; total time is usually 2 to 2 1/2 hours (roughly 45 minutes per pound).
5. Pull the pork off the smoker when a thermometer in the centre reads 140°F (60°C). Tent loosely with foil and rest 15 minutes — carryover heat will bring it to a juicy, faintly pink 145°F (63°C).
6. While it rests, whisk the lemon zest, lemon juice, 3 tablespoons olive oil and parsley with a pinch of salt in a small bowl.
7. Slice the loin across the grain into 1/2-inch slices, arrange on a platter and spoon the lemon-parsley oil over the warm slices just before serving.

Chef's tips

Nutrition (per serving, estimated)

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