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
- Special equipment: marinade injector syringe
Directions
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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Barbecue Rub:
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
Combine all ingredients in a small bowl.
Yield: about 2 tablespoons
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By bmiles2_11397940
Dalzell, SC
on February 01, 2009
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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.
By jchavkin_4141379
Westerville, OH
on October 31, 2005
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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.
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