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
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.
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.
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.
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.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
% 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%
Wine suggestion: Serve with chilled beer or pour a simple young like Beaujolais.
Source: National Pork Board