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My review
Swedish Cured Pork Loin
Kathy Caswell
"This is a delicious, easy to prepare main dish that is a little different. The meat is cured overnight in a dry rub of sugar, salt, cumin and cardamom. Be sure not to over cook or the meat will be dry."
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Ingredients
1 h 15 m servings 277 calsOriginal recipe yields 9 servings (8 to 10 servings)
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Directions
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Prep
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Cook
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Ready In
- Rinse meat well and pat dry. Place in a glass dish large enough to hold it. In a separate small bowl, combine the sugar, salt, cumin and cardamom. Mix well and rub liberally over the entire roast. Cover and refrigerate for 24 to 36 hours.
- Preheat an outdoor grill for indirect heat and lightly oil grate.
- Remove roast from the refrigerator and discard any juices in the dish. Rinse meat well and pat dry.
- Grill over indirect low heat for about 1 hour, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 277 calories; 8.2 g fat; 4.3 g carbohydrates; 43.7 g protein; 139 mg cholesterol; 1670 mg sodium. Full nutrition
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Reviews
Read all reviews 4156 Ratings
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Most helpful positive review
3/19/2003
This is my husband's new favorite recipe - it was SO tender and delicious! Since the spice rub had cardamon, I served the pork with Sauteed Apples (also on Allrecipes.com) to compliment the swe...
Most helpful critical review
8/2/2004
My family and I thought this recipe was on the salty side. I rubbed the roast with the ingredients that were listed, and let it "marinate" for over 30 hrs. Cooked it on our gas grill, on indirec...
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3/19/2003
This is my husband's new favorite recipe - it was SO tender and delicious! Since the spice rub had cardamon, I served the pork with Sauteed Apples (also on Allrecipes.com) to compliment the swe...
10/6/2004
I used this recipe last night on a 1 pound tenderloin (it’s just my husband and I). I didn’t scale the spices down for the rub even thought it was a smaller roast. I grilled it with indirect h...
8/2/2004
My family and I thought this recipe was on the salty side. I rubbed the roast with the ingredients that were listed, and let it "marinate" for over 30 hrs. Cooked it on our gas grill, on indirec...
8/26/2010
Made this today, the pork turned out so juicy and spiced just right. I served with Hasselback potatoes, sauteed apples and lingonberry preserves! What a yummy meal, will definetely become a fa...
5/17/2006
The spices on this were very subtle and enjoyable. My son would prefer that I not rinse the meat as much as he likes a lot of salt. I on the other hand thought it was seasoned perfectly. Now ...
10/26/2003
Didn't know pork could taste this good! I was upset about paying as much as I did for this piece of meat but was very glad I did when I tasted the results. I followed the recipe exactly and was ...
4/2/2003
I had no idea that pork could taste like this! We grilled a 4 lb roast and followed the exact recipe, curing the roast for about 23 hours. It cooked on the grill for about 1 hour 15 minutes, a...
12/6/2009
Deliciously different! I cut back on the salt and added a pinch of black pepper to the rub. After 24 hours, I rinsed really well and seared it for the flavor/color then into the 325 oven until...
2/12/2006
I thought I would give this a try following the directions -whoops! It was too salty and yes I did rinse it as called for, and I really like salt but this was too much. May try again w/less sa...