Swedish-Cured Barbecued Pork Loin
Pork loin cured the Swedish way—the meat is simply rubbed with sugar and salt and allowed to marinate for one to three days in the refrigerator. Add crushed cumin seeds and cardamom for extra flavor, if you like.
1 (3 1/2 to 4-pound) boned, rolled, and tied pork loin
3 tablespoons granulated sugar
2 tablespoons kosher salt
1 teaspoon cumin seeds, crushed (optional)
1/2 teaspoon ground cardamom (optional)
- Place pork in a close-fitting glass dish.
- Mix sugar, salt, and if desired, cumin seeds and cardamom; rub onto meat. Cover and refrigerate for 24 to 36 hours.
- Discard juices; rinse meat well under cool running water, rubbing to release salt. Pat dry.
- Prepare barbecue for indirect grilling: Ignite about 50 charcoal briquets in a barbecue with a lid. When the coals are covered with gray ash (after 30 to 40 minutes), push an equal number to opposite sides of the grate or arrange them around the grate's perimeter. Evenly distribute 5 or 6 briquets on the coals, then set a foil drip pan on the grate between the coals. Place grill 4 to 6-inches above the coals.
- Set meat on lightly greased grill above drip pan. Cover barbecue and adjust vents as needed to maintain an even heat. Cook until a meat thermometer inserted in thickest part of meat registers 150°F to 155°F (approximately 65°C), about 1 hour.
- To serve, cut meat into thin slices; discard strings.
Makes 8 to 10 servings.