 | | Directions |
- Place pork loin in roasting pan and pour approximately 1/2 beer over loin.
- Rub the creole seasoning over the loin.
- With the sharp tip of a knife, make small slits into the meat. Place a slice of garlic into each slit.
- Cover pan and marinate a minimum of 3 hours, longer if desired.
- Loin may then be grilled or baked.
- Oven: bake the loin uncovered at 325º F, 20 to 24 minutes per pound. (The internal temperature should read 155º-160º F for medium; 165º-170º F for medium well.) After removing meat from oven, the temperature will rise approximately 5º F.
- Grill: Turn loin every two minutes to brown all sides of the loin for the first 15 minutes, then grill loin over indirect heat for 1 1/2 - 2 hours or until the internal temperature reaches 155°-160° F for medium and 165°-170° F for medium well.
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Prep Time: 15 minutes
Cook Time: 3 hours
Container: large roasting pan and a grill
Servings: 10
|  | | Ingredients | | - | | 6 pounds whole pork loin, boneless |
| - | | 8 cloves garlic, peeled and sliced in half |
| - | | 1 tablespoon creole seasoning, to taste |
| - | | 12 ounces beer |
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