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Quick-Cured Pork Loin recipe

Quick-Cured Pork Loin.

This quick recipe requires little workand yields lots of flavor. A great way to try basic brining.Serve with steamed green beans with cherry tomatoes and warmdinner rolls.

Recipe: Quick-Cured PorkLoin

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-sealingbag. Add oil, garlic and salt and rub over pork, coating roastwell. Seal bag and let marinate at room temperature 1 hour orovernight in the refrigerator.
  • Prepare medium-hot, banked coals in akettle-style grill.
  • Remove pork from marinade and place ongrill over drip pan. Lower grill hood and grill for about onehour, or until internal temperature reaches 155°F / 65°C(Internal temperature will rise about five degrees Fahrenheitupon standing).
  • Remove to serving platter, let stand 10minutes 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, 3tablespoons fresh dill weed or 1 tablespoon dried dill; mix thoroughlyuntil smooth. Cover and refrigerate up to 24 hours. Makes about1 1/2 cups. Approximately 9 calories per tablespoon.

    Nutrition Facts: Calories 270 caloriesProtein 37 grams Fat 12 grams Sodium 950 milligrams Cholesterol95 milligrams Saturated Fat 3 grams Carbohydrates 0 grams

    Recipe and photograph provided courtesyof Pork, Be Inspired®.

    Pork Recipes for the Barbecue by the BBQ Pit Boys

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