Garlic Stuffed Pork Loin

Recipe by Greffete
READY IN: 1hr 5mins


  • 3 34
    lbs center cut pork loin
  • 3 -4
    cloves garlic, peeled and sliced
  • 2
    teaspoons creole seasoning (I use Tony Chachere's Original)
  • 1
    (12 ounce) can beer or (12 ounce) can chicken stock (just for basting anyway.) (optional)


  • Fire up the grill!
  • We have gas so I heat it up on High for about 10 min.
  • Then turn to low.
  • If useing Charcoal sear then cook over indirect heat.
  • I use a paring knife to cut slits into the meat on the fatty side.
  • Approximately 18 holes (kinda like golf huh).
  • Insert at least 1 slice of garlic per hole, I try to get it into the middle of the loin.
  • Rub loin on all sides with Creole Seasoning.
  • Grill approx 15 minutes, roll it over and baste with beer.
  • Continue grilling, approx every 15 minutes roll 1/4 turn and baste with beer.
  • Usually takes about 45- 60 minutes (depends on grilling heat) Check with meat thermometer,@160 degrees F remove from heat, cover and let rest for 10-15 minutes.