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.
3-4 lbs boneless pork loin roast
8 cups water
1 cup sugar
6 Tbs chili powder
2 Tbs salt
2 Tbs crushed thyme
1 Tbs ground cumin
2 tsp coarsely ground black pepper
2 tsp crushed oregano
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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.
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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.
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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.
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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.
Servings: 12
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
Calories 280.00
% Daily Value
Total Fat 10.00g 15%
Saturated Fat 3.00g 15%
Cholesterol 100.00mg 33%
Sodium 510.00mg 21%
Potassium 0.00mg 0%
Carbohydrates 8.00mg 2%
Protein 39.00g 78%
Cooking Tips
Wine suggestion: Serve with chilled beer or pour a simple young like Beaujolais.
Source: National Pork Board