Swedish Cured Pork Loin

I found this recipe while thumbing through an old Sunset magazine cookbook at my mom’s house. I made it last spring for Mother’s Day and it was a big hit! Since then I’ve made it twice for large dinner parties and everyone loved it. This would be a great main course for Christmas dinner, if you want to try something new this year. It requires a long curing time so be sure to allow a few days ahead of time to prepare the meat. A simple recipe like this will taste best if made with quality meat, so I recommend seeking out pork from pigs not raised in confinement. Please note that this is not a tenderloin, which has very little fat and would not be as tasty.

Swedish Cured Pork Loin – Crispy skin and tender, juicy meat.

Swedish Cured Pork Loin
Serves 8

4lbs. boneless pork loin
3T sugar
2T salt
1t ground cumin
½t ground cardamom

Pat meat dry and place in a baking dish. In a small bowl, combine sugar, salt, cumin, and cardamom and mix well. Rub liberally over entire roast. Cover and refrigerate for 24 to 36 hours. Remove from fridge 1 hour before cooking time.

Grill using indirect heat method: Preheat grill at moderate heat. Remove roast from fridge, rinse well, and pat dry. Turn off burner on one side of grill and lightly oil grate. Place roast on unheated side of grill and close lid. Grill meat over indirect heat for about 1 hour, until internal temperature reaches 145°. (Do not cook past 145° or it will be dry!) Remove to platter, tent with foil, and allow to rest for 10-15 minutes before serving.

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1 Response

  1. Laura says:

    Have you ever tried roasting this in the oven? Do you have thoughts about what temp and how long?
    We need to get a new BBQ . . .

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