| Santa Fe Cured Pork Loin |
| Moist and tender beyond belief, this grilled pork roast is infused with extra flavor from its 2-day "bath" in an herbed cure. "Curing" is simply marinating meat in a heavily salted or sugared solution. The meat absorbs moisture and stays tender when cooked. Try this curing solution also pork chops. |
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| 3-4 lbs |
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boneless pork loin roast |
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| 8 cups |
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water |
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| 1 cup |
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sugar |
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| 6 Tbs |
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chili powder |
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| 2 Tbs |
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salt |
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| 2 Tbs |
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crushed thyme |
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| 1 Tbs |
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ground cumin |
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| 2 tsp |
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coarsely ground black pepper |
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| 2 tsp |
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crushed oregano |
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| 1 |
In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature. |
| 2 |
Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days. |
| 3 |
Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot. |
| 4 |
Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160 degrees F. Remove from grill and slice to serve. |
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| Servings: 12 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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280.00 |
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% Daily Value |
| Total Fat 10.00g |
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15% |
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| Saturated Fat 3.00g |
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15% |
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| Cholesterol 100.00mg |
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33% |
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| Sodium 510.00mg |
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21% |
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| Potassium 0.00mg |
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0% |
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| Carbohydrates 8.00mg |
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2% |
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| Protein 39.00g |
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78% |
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| Cooking Tips |
| Wine suggestion: Serve with chilled beer or pour a simple young like Beaujolais. |
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| Recipe Type |
| Main Dish, Meat |
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| Recipe Source |
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