Rosemary Apple Smoked Pork Loin

When the weather is nice, we cook on the grill at least times a week. Pork loins are so easy to do on the grill. Remember years ago everyone thought you had to cook pork to temperature of at least 160, so you wouldn't get trichinosis? I certainly remember my mother cooking pork chops until they were like shoe leather. We've started cooking our pork to a temperature of 135 and letting it rest for about 15 minutes. This creates the juiciest pork you've ever tasted.

We decided to use a really simple preparation for this pork loin. For something different, we decided to smoke the pork loin. Before smoking, I used this rub. When we cleaned up the flower beds this Spring, I found the remains of last years rosemary plant. Although it didn't survive our long, cold winter, it still had the wonderful fragrance of rosemary. I cut it down and gave it to Tim to use to smoke something on the grill. We smoked the loin in a combination of the rosemary and apple wood.

I am linking this to Tempt My Tummy Tuesday, Tuesday's at the Table and Tasty Tuesday's.