
Lightly Cured Pork Loin with Orange-Mustard Glaze

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You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method depends on the particular size and texture.
ingredients
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serves: 4-6
1 boneless pork loin roast (about 2 1/2 pounds, trimmed of excess fat)
SALT CURE:
3 tablespoons kosher salt
2 teaspoons prepared chili powder
1 teaspoon granulated garlic
1 teaspoon freshly ground black pepper
GLAZE:
2 tablespoons extra virgin olive oil
1 tablespoon orange marmalade
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 526
- Total Fat: 26.8 g
- Saturated Fat: 7.9 g
- Trans Fat: 0.2 g
- Cholesterol: 190.1 mg
- Sodium: 5803 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.9 g
- Sugars: 3.3 g
- Protein: 62.2 g
preparation

comments
Mommy_loves_to_cook
May 15, 2012