Pirate Ship Pork Loin Recipes

BOOZY WATERMELON PIRATE SHIP

Steps:

• Set the watermelon on its side (stem ends facing left and right) and cut off a small flat piece of rind so the watermelon is stable.
• Use the screw top of the rum bottle to trace a circle on the top of the watermelon. Cut out the circle to make a hole exposing the flesh. Tilt the watermelon on its side and press the bottle into the watermelon all the way up to the neck. Turn the watermelon back so the bottle is facing downward. Put the watermelon on a tray and refrigerate until all the rum soaks in, 12 to 24 hours depending on the density of the watermelon.
• To make the ship: Cut off the top half of the watermelon in one piece lengthwise, just above the stem. Use a melon baller to scoop out as many balls as possible from the top and bottom halves of the melon and put them in a large bowl. Scrape the top and bottom halves down to the rind with a spoon. The bottom half of the melon will be your ship.
• Use a paring knife to cut a notch about 1 inch deep and 3 inches wide on each side of the ship. Mark 4 evenly spaced portholes under each notch using an apple corer (don't press all the way through). Use a paring knife to cut out the marked circles.
• Toss the chunks of mango, pineapple and papaya (reserving the slices) with the watermelon balls in the large bowl and fill the boat. (If there is a little fruit salad leftover, use it to refill the boat as your guests eat.)
• To make the sails: Cut the top half of the watermelon in half lengthwise and use the pieces to make sails. From the center most curved sections of the rinds cut out two 3-inch square sails. Cut two 2-inch sails and one 1 1/2-inch sail from the remaining rind pieces. Trim the backs of the sail to make them neat, but leave them thick.
• Thread 3 of the sails onto a 12-inch wood skewer in this order: a 3-inch sail on the bottom, 2-inch sail in the middle and 1 1/2-inch sail on the top. Thread the remaining 2 sails on an 8-inch wood skewer with the largest sail on the bottom. Stick the skewers with the sails into the fruit, putting the 3-sail mast in the back.
• Use a paring knife to cut 4 small flags from the papaya slices. Stick a flag on the top of each skewer mast. Stick 2 toothpicks in the back of the boat and add a flag to each.
• Refrigerate until ready to serve.

ROAST PORK LOIN

Steps:

• Rub pork loin with garlic and thyme and season well with salt and pepper. Drizzle with olive oil. Marinate in a plastic bag for at least 2 hours to overnight.
• Brown all sides and roast on a rack in a roasting pan in a preheated 350 degree oven. Cook until center of loin reaches 160 degrees, about 1 hour and 20 minutes. Allow to rest for 10 minutes before carving.

ROSEMARY DIJON PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
• Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
• rosemary evenly all over the top.
• Place the pork in roasting pan lined with a rack and roast for 20 minutes.
• Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.

PEACH SALSA STUFFED PORK LOIN

Steps:

• A simple pork loin is transformed when the tangy zest of citrus is paired with sweet peaches for this scrumptious dish
• Peach Salsa: In a small bowl combine the peaches, fruit zests, jalapenos, cilantro, green onions, jam and 1/2 teaspoon each of the garlic salt and pepper, mix, cover and chill.
• Pork Roast: Cut a lengthwise slit down the center of the roast to within 1/2-inch of the bottom. Open the roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2- inch of the bottom. Open roast and flatten.
• With a spoon, spread the peach salsa on the surface of the meat covering it completely but leaving about an inch at each end uncovered. Roll up the roast lengthwise (from long side) very tightly and tie in 3 or 4 places with the string. Let the meat sit in refrigerator for 20 minutes.
• Brush the outside of the roast with olive oil and sprinkle with the remaining salt and pepper.
• Place the roast on a well-oiled grill on medium-high heat (or a 350 degree Fahrenheit oven); cook for 1 hour and 20 minutes (or 20 minutes per pound) or until a meat thermometer inserted into the pork reaches an internal temperature of 160 degrees. Turn several times during the cooking time.
• Move meat to a large platter or cutting board and let the tenderloin rest, covered with foil, for 15 minutes. Remove the foil, discard the string and slice meat into 1/2-inch slices.
• Serve with one can (22 ounces) BUSH'S® Southern Pit Barbecue Grillin' Beans.

JAMAICAN JERK PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.