Ingredients

• 1 Boneless Centre Cut Pork Loin Roast (about 2 pounds)
• 1 Garlic Clove, minced
• 2 Tbsp fresh Oregano, minced
• 2 Tbsp fresh Parsley, minced
• 2 tsp Salt
• ½ tsp Ground White Pepper
• 1 tsp fresh Ground Black Pepper
• 1-2 Royal Gala Apples, cored, halved and cut into half circles
• Bradley Flavour Bisquettes – Apple, Cherry, or Hickory

Directions

1. Trim the pork loin of any excess fat. Every ½ inch, cut slits into the pork loin from the top halfway down into the roast. These slits are to wedge the apple slices into the pork loin.
2. In a small bowl mix together the garlic, oregano, parsley, salt, white and black pepper. Rub all over the pork loin so that it is evenly coated.
3. Stick an apple slice into each of the slits in the pork loin.
4. Set the Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Apple, Cherry or Hickory work great).
5. Smoke the pork until it reaches an internal temperature of 68°C (155°F), approximately 3 hours.
6. Carve and serve.

Recipe by: Steve Cylka