Santa Fe Cured Pork Loin

READY IN: 48hrs 45mins
Recipe by Tom Guthrie

Moist and tender beyond belief, this grilled pork roast is infused with extra flavor from its 2-day "bath" in an herbed cure. "Curing" is simply marinating meat in a heavily salted or sugared solution. The meat absorbs moisture and stays tender when cooked. Try this curing solution on pork chops or pork tenderloins. Source: National Pork Board

Top Review by jmkupstas_1905058

absolutely great everyone raved about the tenderness of the meat and how great the cure tasted.

Ingredients Nutrition


  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.

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