Santa Fe Cured Pork Roast
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 with pork chops, also.
3 to 4 pounds boneless pork loin roast
8 cups water
1 cup granulated sugar
6 tablespoons chili powder
2 tablespoons kosher 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°F to 160°F (approximately 65°C to 70°C).
- Remove from grill and slice to serve.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): 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 National Pork Board.