Food recipes
Santa Fe Cured Pork Loin
Santa Fe Cured Pork Loin Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw water, bottled, generic sugars, granulated spices, chili powder salt, table spices, thyme, dried spices, cumin seed spices,...
Santa Fe Cured Pork Loin
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
sugars, granulated
spices, chili powder
salt, table
spices, thyme, dried
spices, cumin seed
spices, pepper, black
spices, oregano, dried
Directions:
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 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 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 155-160 degrees F. Remove from grill and let rest for 15 minutes then slice to serve.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
sugars, granulated
spices, chili powder
salt, table
spices, thyme, dried
spices, cumin seed
spices, pepper, black
spices, oregano, dried
Directions:
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 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 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 155-160 degrees F. Remove from grill and let rest for 15 minutes then slice to serve.