Santa fe cured pork loin
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boneless pork loin roast (3 to 4 pounds) | |
| 8 | cups | Water |
| 1 | cup | Sugar |
| 6 | tablespoons | Chili powder |
| 2 | tablespoons | Salt |
| 2 | tablespoons | Crushed thyme |
| 1 | tablespoon | Ground cumin |
| 2 | teaspoons | Coarse ground black pepper |
| 2 | teaspoons | Crushed oregano |
Directions
For a taste of the Southwest and easy summer barbecues, grill this pork roast seasoned with chili powder, thyme, cumin and 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.
Preparation Time: 20 minutes.
Cooking Time: 60 minutes.
Nutrient Information per Serving: Calories: 181. Protein: 24 g. Fat: 6 g.
Sodium: 133 mg. Cholesterol: 66 mg * COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>