Swedish Cured Pork Loin

Swedish Cured Pork Loin


"This is a delicious, easy to prepare main dish that is a little different. The meat is cured overnight in a dry rub of sugar, salt, cumin and cardamom. Be sure not to over cook or the meat will be dry."


1 h 15 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1670 mg
  • 67%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Rinse meat well and pat dry. Place in a glass dish large enough to hold 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 24 to 36 hours.
  2. Preheat an outdoor grill for indirect heat and lightly oil grate.
  3. Remove roast from the refrigerator and discard any juices in the dish. Rinse meat well and pat dry.
  4. Grill over indirect low heat for about 1 hour, or until internal pork temperature reaches 145 degrees F (63 degrees C).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 39 Ratings


This is my husband's new favorite recipe - it was SO tender and delicious! Since the spice rub had cardamon, I served the pork with Sauteed Apples (also on Allrecipes.com) to compliment the swe...

I used this recipe last night on a 1 pound tenderloin (it’s just my husband and I). I didn’t scale the spices down for the rub even thought it was a smaller roast. I grilled it with indirect h...

Didn't know pork could taste this good! I was upset about paying as much as I did for this piece of meat but was very glad I did when I tasted the results. I followed the recipe exactly and was ...