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 on pork chops or pork tenderloins. Source: National Pork Board
Provided by Tom Guthrie
Categories Pork
Time P2DT45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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 let rest for 15 minutes then slice to serve.
Nutrition Facts : Calories 267.5, Fat 10.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 1287.5, Carbohydrate 19.3, Fiber 1.6, Sugar 16.9, Protein 24.9
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Tokologo Ngwepe
[email protected]I can't wait to try this recipe again!
Elijah Sherrell
[email protected]This pork loin is also great for leftovers. I made sandwiches with the leftover pork loin and they were delicious.
Fahad Farouk
[email protected]I would recommend serving this pork loin with a side of roasted vegetables.
Bryant Williams
[email protected]This is a great recipe for a special occasion dinner.
Jubayel Pramanik
[email protected]Overall, I thought this recipe was a good starting point, but I would make some changes next time.
Bilal Aghan ibrahimi
[email protected]I would have liked more spice in the pork loin.
Annette Doughty
[email protected]The pork loin was a bit dry, but the flavors were still good.
Suraksha Adhikari
[email protected]This was my first time curing pork loin, and it was surprisingly easy. The instructions were clear and the results were delicious.
Kevin Kim
[email protected]I followed the recipe exactly and the pork loin turned out great! I especially loved the Santa Fe spice blend.
Kavuma Den's
[email protected]This pork loin was a hit at our dinner party! The flavors were complex and delicious, and the meat was cooked to perfection. We will definitely be making this again.