Santa Fe Cured Pork Loin Recipes

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SANTA FE CURED PORK LOIN



Santa Fe Cured Pork Loin image

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

3 -4 lbs boneless pork loin roast
8 cups water
1 cup sugar
6 tablespoons chili powder
2 tablespoons salt
2 tablespoons thyme
1 tablespoon ground cumin
2 teaspoons fresh coarse ground black pepper
2 teaspoons dried oregano

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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