Quick-Cured Pork Loin
This quick recipe requires little work and yields lots of flavor. A great way to try basic brining. Serve with buttered green beans with cherry tomatoes and warm dinner rolls.
3 pounds boneless pork loin roast
1/4 cup vegetable oil
3 cloves garlic, minced
2 tablespoons coarse salt
Mustard-Dill Sauce (recipe follows)
- Place roast in a large (2-gallon) self-sealing bag. Add oil, garlic and salt and rub over pork, coating roast well. Seal bag and let marinate at room temperature 1 hour or overnight in the refrigerator.
- Prepare medium-hot, banked coals in a kettle-style grill.
- Remove pork from marinade and place on grill over drip pan. Lower grill hood and grill for about one hour, or until internal temperature reaches 155°F / 65°C (Internal temperature will rise about five degrees Fahrenheit upon standing).
- Remove to serving platter, let stand 10 minutes and slice to serve. Serve with Mustard-Dill Sauce.
Makes 8 servings.
Mustard-Dill Sauce: In a small bowl, combine 1 cup fat-free mayonnaise, 4 tablespoons Dijon-style mustard, 1/2 cup snipped parsley, 3 tablespoons fresh dill weed or 1 tablespoon dried dill; mix thoroughly until smooth. Cover and refrigerate up to 24 hours. Makes about 1 1/2 cups. Approximately 9 calories per tablespoon.
Nutritional Information Per Serving (1/8 of recipe): Calories 270 calories Protein 37 grams Fat 12 grams Sodium 950 milligrams Cholesterol 95 milligrams Saturated Fat 3 grams Carbohydrates 0 grams.
Recipe and photograph provided courtesy of National Pork Board.