| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 (2 to 3-pound) pork loin
- 12 ounces Creole garlic marinade (recommended: Cajun Injector Garlic Creole Butter)
- 1/2 cup Barbecue Rub, recipe follows
- 12 ounces apple juice
- 1 cup prepared barbecue sauce
- 1 teaspoon sugar
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic power
- 1/2 teaspoon cumin powder
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Preheat an outdoor grill to medium heat.
- Using the marinade injector syringe, inject Creole garlic into pork. Massage barbecue rub all over pork.
- Pour apple juice into a spray bottle.
- Grill until rare in the middle, about 30 minutes, misting with apple juice every 10 minutes to keep moist. Slice lengthwise to create the full of the ship being careful not to slice completely through the loin. Pour barbecue sauce into the cavity and grill until pork is cooked through, about 30 minutes more. Slice into thin slices for sandwiches or thick slices to make it a meal.
- Combine all ingredients in a small bowl.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 612 |
| Total Fat | 49 g |
| Saturated Fat | 27 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 23 g |
| Cholesterol | 161 mg |
| Sodium | 547 mg |
| Serving Size | 1 of 8 servings |
| Calories | 612 |
| Total Fat | 49 g |
| Saturated Fat | 27 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 23 g |
| Cholesterol | 161 mg |
| Sodium | 547 mg |
Reviews
My favorite recipe for pork loin.
Made this on the smoker. Great flavor. Five picky boys ate it up.
I love this recipe. Very simple. Very tasty. I have been in the restaurant business for over 20 years and can tell you this is a great recipe. If not overcooked, it is very moist and I highly recommend.
My husband and I made this pork loin over the weekend and loved it. We put it in the smoker instead of the grill to cook it slower. The butter injection really makes the difference.