Pork Loin with Garlic and Herbs

Main Course

Recipe courtesy of Cajun Injector

Serves 12 to 16



  • 1 (5-7 lb) Trimmed Pork Loin
  • 1 (16oz) Jar Cajun Injector Roasted Garlic & Herbs Marinade
  • 2 Tablespoons Cajun Shake


Roast Pork Loin



Cajun Injector Roasted Garlic and Herbs Pork Loin 

Prep time: 20 minutes
Cook time: 1 hour
Servings: 12 to 16 (6oz) slices








Preheat oven to 350°F.
Pour Cajun Injector Roasted Garlic & Herbs Marinade in measuring cup.
Inject marinade evenly throughout loin using approximately 2 ounces per pound of meat if you have any marinade left pour over the loin.
After injecting loin with marinade season with Cajun shake, place in baking dish and bake about 1 hour or until internal temperature reaches 150°F.
Remove from oven and inject meat with a few ounces of clean marinade.
Cover and let loin rest for 15 minutes before carving. 

Select a pork loin that is well trimmed of fat around the edges, and does not have a lot of fat running through it.
If purchasing a frozen pork loin, allow for adequate defrost time.
Allow loin to slowly thaw in refrigerator is the best way to prevent contamination and results in the best quality of meat.
Always pour marinade into separate container before injecting raw meat, you do not want to contaminate the marinade not used for future use. 
When trying to turn the pork loin do not use sharp utensils that may pierce the meat, which will allow valuable juices to escape.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive