Smoked Pork Loin

INGREDIENTS:
(3) Tablespoons chopped fresh rosemary
(2) Tablespoons finely chopped shallot
1-1/2 Tablespoons grated orange zest
(1) Tablespoon grated lemon zest
(2) Tablespoons olive oil
(1) Tablespoon thawed, frozen orange juice concentrate
Coarse sea or kosher salt and freshly ground coarse pepper
(1) Bone-in pork loin roast, about 3 lbs.
(5) Large fresh rosemary sprigs, each 6 to 8 inches long
Makes 6 servings.

STEPS:
Follow grill planking instructions. In a small dish, stir together the chopped rosemary, shallot, orange and lemon zests, oil, orange juice concentrate, and 1 teaspoon each of the salt and pepper. Smear the mixture evenly over the pork loin. Place in a dish, cover, and refrigerate for at least 1 hour or for up to 3 hours. Remove from the refrigerator 30 minutes before smoking. Prepare a charcoal or gas grill. Place the pork, bone side down, on the plank. Cover the grill and smoke the pork, without turning, until done to your liking, 1 1/4 to 1 3/4 hours for medium (slightly pink at the center and juicy). To test for doneness, insert an instant-read thermometer into the thickest part of the roast away from the done; it should register 150 degrees F. The temperature will rise another 5 to 10 degrees F while the meat is resting. Let the pork rest for at least 5 minutes before slicing. Cut into thick slices to serve.