- 3 cups apple wood or orange wood chips
- 1 (2.5 pound) boneless pork top loin pork roast (single loin)
- 2 teaspoons dried oregano, crushed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 4 cloves garlic, minced
- Fresh apple slices (optional)
- Fresh oregano sprigs (optional)
- At least 1 hour before cooking, soak wood chips or chunks in enough water to cover.
- Meanwhile, trim fat from roast. Place roast in a shallow dish. In a small bowl stir together the dried oregano, salt, pepper, and garlic. Sprinkle evenly over all sides of roast; rub in with your fingers.
- Drain wood chips. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle half of the drained wood chips over the coals.
- Place roast on grill rack directly over drip pan. Cover and grill for 1 to 1 1/4 hours or until internal temperature registers 155 degrees FF on an instant-read thermometer. Add more coals and wood chips as needed during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
- Remove roast from grill. Cover roast with foil; let stand for 15 minutes before slicing.
- To serve, slice pork. If desired, garnish with apple slices and oregano sprigs.