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
- 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.
- 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.
- Remove pork roast from
cure, discarding cure solution. Pat pork gently dry with paper
towels.
- Prepare covered grill
with banked coals heated to medium-hot.
- Place roast over drip
pan and cook over indirect heat for 45 minutes to an hour, until
thermometer inserted reads 155 to 160 degrees F.
- Remove from grill and
slice to serve.
Serves 12.
Wine suggestion: Serve
with chilled beer or pour a simple young like Beaujolais.
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.
