“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.” - by Kathy Caswell
Ingredients
Adjust Servings
Original recipe yields 8 to 10 servings
Directions
- 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.
- Preheat an outdoor grill for indirect heat and lightly oil grate.
- Remove roast from the refrigerator and discard any juices in the dish. Rinse meat well and pat dry.
- Grill over indirect low heat for about 1 hour, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition
Amount Per Serving (9 total)
- Calories
- 277 cal
- 14%
- Fat
- 8.2 g
- 13%
- Carbs
- 4.3 g
- 1%
Based on a 2,000 calorie diet
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Reviews (30)
Rate This Recipe
"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..." See more 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
"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 fo..." See morer 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."
MAILBAG
"My family and I thought this recipe was on the salty side. I rubbed the roast with the ingredients that were listed, and let it "marinate" for over 30 hrs. Cooked it on our gas grill, on indirect heat..." See more for 1 1/2 hrs. Very tender! The flavors were good, but next time I will use less salt."
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