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Santa Fe Cured Pork Loin

W.J. Miller
W.J. Miller Posts: 1
edited November -1 in Pork


• 1 3-4 pound boneless pork loin roast
• 8 Cup Water
• 1 Cup Sugar
• 6 Tbs Chili powder
• 2 Tbs Salt
• 2 Tbs Crushed thyme
• 1 Tbs Ground cumin
• 2 tsp Coarsely ground black pepper
• 2 tsp Crushed oregano


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.
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.

Light the Egg and stabalize at 325°F;
Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels.
Place roast in rack over drip pan and cook for 45 minutes to an hour, until internal temperature is 155-160°F.


Number of Servings:

Time to Prepare: