Cardamom-Cured Pork Loin
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.
PER 4-OZ. SERVING: 134 CAL; 4g FAT
(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 Allrecipes.com) to complement the sweetness. It was a great combination!”