Recipe courtesy of Tampa Bay Tim
Recipe courtesy of Tampa Bay Tim
Show:
Food Network Challenge
Episode:
All-American Tailgating Cook-Off
Pirate Ship Pork Loin
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Barbecue Rub:
Directions
Special equipment:
marinade injector syringe- 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.
Barbecue Rub:
Yield:
about 2 tablespoons
- Combine all ingredients in a small bowl.
