Lightly Cured Pork Loin with Orange-Mustard Glaze
by:
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
1. To make the salt cure: In a small bowl, mix the salt cure ingredients and rub it all over the roast. Cover and refrigerate for 45 minutes to 1 hour.
2. To make the glaze: In a small saucepan, stir the glaze ingredients. Bring to a boil, reduce the heat, and cook until the marmalade melts.
3. Rinse the roast under cold water, washing away all the salt and spices, and pat dry with paper towels. Allow to stand at room temperature for 20 to 30 minutes before grilling. Brush the glaze all over the roast. Grill over Direct Medium heat until evenly caramelized on all sides, barely pink in the center, and to an internal temperature of 155°F, 40 to 45 minutes, turning every 5 to 10 minutes. Remove from the grill and let rest for 5 minutes before cutting into 1/3-inch slices. Serve warm.
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comments
Mommy_loves_to_cook
May 15, 2012