- 3 1/2 - 4 pound pork loin roast, boneless
- 1/2 envelope dry onion soup mix, (2 tablespoons)
- 1 teaspoon seasoned salt
- 3/4 to 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon liquid smoke
- 3/4 cup water
- Roaster foil pan , (9-3/8 X 11-3/4 inches)
Place pork roast in foil disposable pan. Mix together onion soup mix, seasoned salt, pepper and garlic powder in a small bowl. Rub mixture on top and sides of roast. Drizzle liquid smoke on top.
In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place pork roast in pan in center of grill (not over coals). Add water to bottom of pan. Cover and grill over indirect medium heat for 1 to 1 1/2 hours (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. , adding more briquettes, if necessary, to maintain an even grill temperature. Transfer pork roast to cutting board. Loosely cover with foil. let rest about 10 minutes before slicing.
Smoked pork roast from your grill was created by Bernice Tharps of Tulsa, OK for first place at the Tulsa State Fair. Serve with grilled vegetables and potato salad.
Calories: 174 calories
Protein: 26 grams
Fat: 7 grams
Sodium: 237 milligrams
Cholesterol: 74 milligrams
Saturated Fat: 2 grams
Carbohydrates: 1 grams
Fiber: 0 grams