Smoked Italian-Crusted Pork Loin
12 Servings
INGREDIENTS:
Hickory Chips
4 Cloves Garlic, Finely Chopped
2 Tablespoons Olive Oil
1 Tablespoon Dried Basil, Crushed
1 Tablespoon Dried Oregano, Crushed
4 Pounds Bonless Pork Loin Roast
1 Cup Italian Bread Crumbs
1/4 Cup Grated Parmesan
DIRECTIONS:
For rub, stir together garlic, olive oil, basil and oregano. Rub mixture over the entire pork loin. Cover and chill roast for at lease two hours or overnight.
One hour before smoke cooking, soak wood chips in enough water to cover. While hickory chips are soaking, combine bread crumbs and parmesan, and roll the pork loin in the mixture to coat.
Roughly 30 minutes before you start cooking, add the chips to the smoker and pour water into the water pan. Preheat smoker to 220 degrees.
When smoker reaches desired temperature, place meat on grill rack over the water pan. Smoke for 3-1/2 to 4 hours.
Remove meat from smoker, cover with foil and let stand for 10 minutes before carving.