Car­damom-Cured Pork Loin

Allrecipes - - Advertisement - sub­mit­ted by: kathy caswell GLUTEN-FREE


3 Tbsp. sugar

2 Tbsp. salt

1 tsp. cumin

½ tsp. ground car­damom 1 (4-lb.) bone­less nat­u­ral pork loin roast, trimmed of fat and pat­ted dry [We used pork that wasn’t en­hanced with a sa­line so­lu­tion. If yours is, cut the salt above to 1 Tbsp.] 2 Tbsp. veg­etable oil

1. Stir to­gether sugar, salt, cumin, and car­damom in a small bowl; rub over pork. Trans­fer to a large zip-top plas­tic bag set in a dish. Seal bag and chill at least 8 hours or up to 36 hours.

2. Pre­heat oven to 325°F. Re­move pork from bag, dis­card­ing any juices; rinse well and pat dry. Heat oil in a large heavy­bot­tomed skil­let over medium-high heat. Sear pork un­til browned, 2 to 3 min­utes per side. Trans­fer to a shal­low roast­ing pan. Roast 1½ to 1¾ hours, or un­til an in­stantread ther­mome­ter in­serted into thick­est part reg­is­ters 145°F.

3. Trans­fer to a cut­ting board, loosely tent with foil, and let stand

15 min­utes be­fore carv­ing.


(1g SAT); 23g PRO; 0g CARB; 0g FIBER; 223mg SODIUM; 0g SUG­ARS

“Since the spice rub has car­damom, I served the pork with Sautéed

Ap­ples (on All­ to com­ple­ment the sweet­ness. It was a great com­bi­na­tion!”


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