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.

Santa Fe Cured Pork Roast

3 to 4 pounds boneless pork loin roast

8 cups water
1 cup granulated sugar
6 tablespoons chili powder
2 tablespoons salt
2 tablespoons crushed thyme
1 tablespoon ground cumin
2 teaspoons coarsely ground black pepper
2 teaspoons crushed oregano

1. 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.
2. Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2 to 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 to 4 days.
3. Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels.
4. Prepare covered grill with banked coals heated to medium-hot.
5. Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155°F to 160°F (approximately 65°C to 70°C).
6. Remove from grill and slice to serve.

Serves 12.

Nutrition Facts: Calories 280 calories Protein 39 grams Fat 10 grams Sodium 510 milligrams Cholesterol 100 milligrams Saturated Fat 3 grams Carbohydrates 8 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.