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Santa Fe Cured Pork Roast recipe

Santa Fe Cured Pork Roast.

Moist and tender beyond belief, this grilledpork roast is infused with extra flavor from its 2-day ‘bath’in an herbed cure. ‘Curing’ is simply marinating meat in a heavilysalted or sugared solution. The meat absorbs moisture and staystender when cooked. Try this curing solution also pork chops.

Recipe: Santa Fe Cured PorkRoast

3 to 4 pounds boneless pork loin roast8 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 ingredientsEXCEPT pork loin to boiling, stirring to dissolve ground spicesand mix cure ingredients thoroughly. Remove from heat and coolto room temperature.
  • Place pork loin in glass container largeenough to immerse roast in cure solution, cover and refrigerate2 to 4 days or place roast in 2-gallon self-sealing plasticbag and pour cure solution over; seal bag and place in largebowl, refrigerate 2 to 4 days.
  • Remove pork roast from cure, discardingcure solution. Pat pork gently dry with paper towels.
  • Prepare covered grill with banked coalsheated to medium-hot.
  • Place roast over drip pan and cook overindirect heat for 45 minutes to an hour, until thermometer insertedreads 155°F to 160°F (approximately 65°C to 70°C).
  • Remove from grill and slice to serve.

    Serves 12.

    Nutrition Facts: Calories 280 caloriesProtein 39 grams Fat 10 grams Sodium 510 milligrams Cholesterol100 milligrams Saturated Fat 3 grams Carbohydrates 8 grams

    Recipe and photograph provided courtesyof Pork: The Other White Meat.

    The Santa Fe School of Cooking"Six Spiced Pork Tenderloin"

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  • Comments



    On our farm we raised our own hogs and butchered them. My favorite thing was that we would have pork tenderloin and eggs for breakfast. I still love that! I didn t particularly like the hams that were salt cured. They didn t taste like store-bought boiled ham. Kansas farmers raise the best tasting meat! Start with ? c. of vegetable oil in the pot. When hot, add onion, garlic and bell pepper and saute. Add a little water if necessary so that garlic doesn’t burn.


    When I was growing up, we always had chickens, cows, and pigs on the farm so we had our own sources for the kitchen. My dad would have absolutely loved this recipe. Then add pork chops, sausage, tomato sauce, mushroom soup and 1 can of water from soup can. Bring to a boil, then lower temperature and let simmer and cook. When the meat is almost cooked, you can add the parsley and green onions tops. Cook a little longer until done. Approximately 1 to 1 ? hours. Serve on cooked white rice. Sure to be a hit.

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