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. (Internal temperature will rise about five degrees
F. upon standing). Remove to serving platter, let stand 10 minutes
and slice to serve. Serve with Mustard-Dill Sauce.
- 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.
Makes 8 servings.
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, The Other White Meat.
