PAN:
In a half size foil pan add one head of garlic, sliced and one small onion, sliced. I added some (1/2" depth or so) mushroom/vegetable broth I had laying around just to make sure they wouldn't burn. Now place the pork loin (~3 lb.) fat side up.
RUB:
1 T fresh rosemary, chopped
1 T fresh oregano, chopped
1 t fennel seed, crushed
S & P to taste
juice of 1/2 a lemon (save the other half for when the roast is done)
2 T olive oil
Squeeze lemon over roast, then drizzle with olive oil. Combine all other ingredients and rub over the roast.
Now you're ready to cook, I did indirect @ 325 for an hour on the Performer with a handful of soaked apple chips-I did not want anything really smoky, just a little hint. Olive wood is traditional Tuscany but unfortunately that's not in my arsenal.
GRAVY
Remove the roast from the foil pan to rest on a cutting board and strain the contents of the foil pan into a saucepan. I added 1/4 c. white wine and 1/2 c. of the aforementioned broth and reduced by half to make the gravy. A little tapioca starch slurry and just a sliver of butter make this absolutely mouthwatering
