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, The Other White Meat.
