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Swedish Cured Pork Loin

Swedish Cured Pork Loin

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Kathy Caswell

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.

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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).
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Reviews

NOELLER67
26
1/25/2004

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 sweetness in the rub. I was more than happy with my choice - it was a GREAT combination! We didn't grill the pork, but baked it at 500 for 20 minutes to seal in the juices, then at 350 until it hit 160 degrees. Yum, yum, yum!

Elaine Kilby
10
10/6/2004

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 heat for about 20 minutes until it reached an internal temperature of 155. I then pulled it off the grill and lightly tented it with tinfoil and allowed it to rest for five minutes. This allowed the internal cooking to finish nicely. My husband and I loved the flavor. The cardamom and cumin were present, but not overpowering. Next time I will decrease the salt though. We both love salt, but thought it was too much for the smaller roast. This will be a staple in our household for years to come. Thanks for sharing the recipe.

WENDYLYNN
8
1/25/2004

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 very happy with the results. Cooking it on the grill was wonderful and half the mess!