Saturday, March 5, 2016
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| Swedish Cured Pork Loin |
"This is a delicious, smooth to prepare most important dish that is a little specific. The meat is cured in a single day in a dry rub of sugar, salt, cumin and cardamom. Be positive no longer to over cook dinner or the meat may be dry."
Ingredients :
- four pounds boneless beef loin roast
- 3 tablespoons white sugar
- 2 tablespoons salt
- 1 teaspoon floor cumin
- 1/2 teaspoon floor cardamom
Instructions :
| Prep : 15M | Cook : 9M | Ready in : 1H15M |
|---|
- Rinse meat nicely and pat dry. Place in a glass dish massive sufficient to preserve it. In a separate small bowl, combine the sugar, salt, cumin and cardamom. Mix well and rub liberally over the entire roast. Cover and refrigerate for twenty-four to 36 hours.
- Preheat an out of doors grill for oblique warmness and lightly oil grate.
- Remove roast from the fridge and discard any juices inside the dish. Rinse meat properly and pat dry.
- Grill over indirect low heat for about 1 hour, or until inner pork temperature reaches one hundred forty five levels F (sixty three stages C).
Notes :
- Reynolds® Aluminum foil may be used to hold food wet, cook it lightly, and make smooth-up less complicated.
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