3 cups apple wood or orange wood chips, or 6 to 8 applewood or orange wood chunks
1 2- to 2-1/2 boneless pork top loin roast (single loin)
2 teaspoons dried oregano, crushed
4 cloves garlic, minced
1/2 teaspoon sea salt
Freshly milled black pepper, to taste
At least one 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 dried oregano, garlic, salt, and pepper. Sprinkle evenly over all sides of roast: rub in with your fingers.
Drain the wood chips. Prepare grill for indirect grilling. Test for medium-low heat above drip 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 1/2 hours or until internal temperature registers 155 degrees F on an instant-read thermometer. Add more coals and remaining wood chips as needed during grilling.
Remove roast from the grill. Cover with foil and let stand 15 minutes. The temperature of the meat will rise 5 degrees F during standing. To serve, slice pork.