Garlic and Herbs Roast Pork Loin
Comments:	This delicious pork, can also be prepared with a honey BBQ bacon marinade, or a Cajun rosemary garlic or butter marinade. For a really tender and juicy meat, remove pork from the barbecue while still rare [125°F / 52°C inside temperature onto a meat]. Wrap in al foil and leave pork to rest for 20 minutes, which will help the meat to finish cooking by its own heat.
Servings:	12
Ingredients	Preparation
Cajun roasted garlic and herbs marinade 1 [5 to 6-pound / 2.27 to 2.7-kg] pork loin Cajun seasoning, to taste Grilled Sweet Potato Slices 2 medium, approximately 10-ounce [284-g] each, sweet potatoes 1/2 cup [115 g] butter, melted 2 teaspoons [10 mL] vanilla extract 2 cups [500 mL] brown sugar 1 teaspoon [5 mL] ground cinnamon	Preheat barbecue to medium intensity [indirect heat for the pork, direct heat for the sweet potatoes]. Pour 8 ounces [250 mL] Cajun roasted garlic and herbs marinade into a measuring cup. Wrap pork loin into plastic wrap; transfer into dish. Inject pork all over with marinade, using 1 1/2 ounces [45 mL] marinade per pound [454 g] of meat. Remove plastic wrap and season meat on all sides with Cajun seasoning. Transfer onto hot barbecue rack over direct heat; grill until marked on all sides with rack. Transfer over indirect heat. Close barbecue lid and grill pork for approximately 2 1/2 hours, until a meat thermometer inserted into the thickest part of the meat indicates 145°F [63°C]. Grilled Sweet Potato Slices Preheat barbecue to medium intensity. Peel and slice sweet potatoes. Mix together melted butter and vanilla extract into a bowl. Arrange sweet potato slices onto barbecue rack over direct heat; brush sweet potatoes with some of vanilla-flavored melted butter. Mix together brown sugar and ground cinnamon; evenly sprinkle sweet potato slices with mixture. Grill sweet potato slices over direct heat for approximately 10 minutes, until tender, turning and brushing sweet potato slices with remaining vanilla-flavored melted butter after 5 minutes.