Recipes and Links

Smoky Grilled Italian Pork Loin

The photos are of a small, 2 pound pork loin.  Plenty for the two of us for at least 2 meals!  Barb L.

Yield: 8-10 Servings


2 Tbsp Flying Olive Basil, Garlic, or Tuscan Herb Extra Virgin Olive Oil

4 cloves garlic, minced (About 2 tsp)

1 Tbsp dried basil leaves

1 Tbsp dried oregano


4 - 4 1/2 pound pork loin roast, boneless

Hickory woodchips, Approx. 2 cups


Mix the herbs together in a small dish. Rub the pork roast with Flying Olive Extra Virgin Olive Oil of Choice, then sprinkle with the herb mixture. Rub the herbs into the roast. Place roast in large, re-sealable plastic bag; close to seal. Refrigerate for 2 hours to overnight.  One hour before grilling, remove the roast from the refrigerator to warm upfor about 30 minutes. Soak the wood chips in enough water to cover them for about an hour.

Prepare the grill for indirect cooking. Drain the wood chips.

If using charcoal, prepare a medium-hot fire. Bank coals on both sides of grill. Sprinkle the 2 cups of the wood chips over the coals.  . Place a drip pan under the center of the grill, over the coals. When the chips begin to smoke, place the roast in the center of the grill over the drip pan. Cover the grill and follow directions below.

This shows the set up for grilling the Italian Pork Roast, just about done, smoker box, and pan of water

If using a gas grill, prepare the grill for 2-zone cooking: Heated on one side, the grill turned off on the other side. Place a pan of water on the heated side along with a smoker box with the wood chips. When the chips begin to smoke, place the roast on the unheated side. 

For Both: Cover and grill over indirect medium heat for 1 1/2 hours (20 minutes per pound) or until internal temperature reaches 145 degrees F. Transfer the pork roast to a cutting board. Loosely cover with foil and let rest about 10 minutes before slicing.

Submitted by Barb L.