This quick recipe requires little work
and yields lots of flavor. A great way to try basic brining.
Serve with steamed green beans with cherry tomatoes and warm
dinner rolls.
Quick-Cured Pork
Loin
- 3 pounds boneless pork loin roast
1/4 cup vegetable oil
3 cloves garlic, minced
2 tablespoons coarse salt
- 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.
Nutrition Facts: 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 Pork, Be Inspired®.
