Grilled Center Cut Loin Fillet Recipe

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Marinated in beer, garlic, and a rub of Creole seasoning, this grilled pork loin is ultra moist and loaded with flavor. If the weather isn't suitable for outdoor grilling, this pork loin can be oven roasted just as easily.
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  • 6 pounds whole pork loin, boneless
  • 8 cloves garlic, peeled and sliced in half
  • 1 tablespoon Creole seasoning, to taste
  • 12 ounces beer
Container:large roasting pan and a grill
15 mins
2 hrs
2.5 hrs
  • Place the pork loin in a roasting pan and pour approximately 12 oz. (1 can or bottle) of beer over the 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 the pan and marinate a minimum of 3 hours; marinate longer if desired.
  • The loin may then be grilled or roasted.
  • GRILL: Over medium to medium-high heat, turn the loin every 2 minutes to brown all sides of the loin for the first 15 minutes of the cooking time; then grill the loin over indirect heat for 1 1/2 - 2 hours or until the internal temperature reaches 155 -160 degrees F for medium doneness or 165 - 170 degrees F for medium-well doneness.
  • OVEN: roast the loin uncovered at 325 degrees F, 20 to 24 minutes per pound. (The internal temperature should read 155 -160 degrees F for medium; 165 - 170 degres F for medium well.) After removing the meat from the oven, the temperature will rise approximately 5 degrees F.
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