Bought a huge pork loin on sale the other day, decided tonight was Greek night. Marinated in a
Greek marinade for a few hours, basically a Latholemono with some additional spices added. Made up a batch of
Pags Greek Rub (that's some good stuff!) and rubbed the 2.5lb loin, then into the smoker with some Pecan for just under 2 hours at 225. When finished, onto the grill, brushed with some of the leftover marinade then served with some grilled asparagus and mushroom risotto.
![](http://i1173.photobucket.com/albums/r594/cookshackforum/WP_20130420_003.jpg)