Creole Pork Loin Recipe
Rich in garlic flavor, this loin of pork provides a mild southern flavor for an enjoyable grilled meal.
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6 pounds whole pork loin, boneless
8 cloves garlic, peeled and sliced
1 tablespoon creole seasoning, to taste
12 ounces beer
:large roasting pan and a grill
Peel and slice garlic cloves. Cut slits into both sides of pork loin and insert sliced garlic in each slit (use about 10-15 slices per side of loin). Rub creole seasoning over entire pork loin.
Place pork loin in roasting pan and pour approximately 1/2 beer over pork loin. Cover pan and marinate at minimum of 3 hours, longer if desired.
Loin may then be grilled or baked.
Oven: bake the loin uncovered at 325Âº F, 20 to 24 minutes per pound. (The internal temperature should read 155Âº - 160Âº F for medium, 165Âº - 170Âº F for medium well.) After removing meat from oven the temperature will rise approximately 5Âº F.
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"Good. Cooked in a iron skillet in the oven with the beer, then made gravy after the meat reahed the appropriate tempurature. The meat was done, but the garlic was still crunchy. Kids loved meat!! Only I liked the garlic."
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