Swedish Cured Pork Loin Recipe

Recipesfull introduces to you: Pork Recipes. (Swedish Cured Pork Loin Recipe). 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.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 9

Yield: 8 to 10 servings

Swedish Cured Pork Loin Recipe

Ingredients

4 pounds boneless pork loin roast

3 tablespoons white sugar

2 tablespoons salt

1 teaspoon ground cumin

½ teaspoon ground cardamom

Stuffed Pork Loin

Meat and Poultry

Directions

Step 1

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.

Step 2

Preheat an outdoor grill for indirect heat and lightly oil grate.

Step 3

Remove roast from the refrigerator and discard any juices in the dish. Rinse meat well and pat dry.

Step 4

Grill over indirect low heat for about 1 hour or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutritional Information

Swedish Cured Pork Loin Recipe

Servings Per Recipe:9

Calories: 277.4

% Daily Value *

Protein: 43.7g 87%

Carbohydrates: 4.3g 1%

Dietary Fiber: 0.1g

Sugars: 4.2g

Fat: 8.2g 13%

Saturated Fat: 2.5g 12%

Cholesterol: 139.1mg 46%

Vitamin A Iu: 3IU

Niacin Equivalents: 20.4mg 157%

Vitamin B6: 1.6mg 101%

Calcium: 27.8mg 3%

Iron: 1.9mg 11%

Magnesium: 51.5mg 18%

Potassium: 717.5mg 20%

Sodium: 1669.7mg 67%

Thiamin: 2.2mg 219%

Calories From Fat: 73.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.