Santa Fe Cured Pork Loin – a delicious recipe with water, sugar, chili powder, salt, thyme, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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,.
2
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,.
3
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,.
4
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.
404
kcal
Calories
12
g
Fat
55
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 -4 lbs boneless pork loin roast, 8 cups water, 1 cup sugar, 6 tablespoons chili powder, and more.
Yes, Santa Fe Cured Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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