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Quick-Cured Pork Loin

This quick recipe requires little work and yields lots of flavor. A great way to try basic brining. You'll have the best results when you use pork that is labeled "natural." Serve with steamed green beans with cherry tomatoes and warm dinner rolls.

3 lbs boneless pork loin roast
1/4 cup vegetable oil
3 cloves garlic, minced
2 tbsp coarse salt
1 Place roast in a large (2-gallon) self-sealing bag. Add oil, garlic and salt and rub over pork, coating roast well. Seal bag and let marinate at room temperature 1 hour or overnight in the refrigerator. Prepare medium-hot, banked coals in a kettle-style grill. Remove pork from marinade and place on grill over drip pan. Lower grill hood and grill for about one hour, or until internal temperature reaches 155 degrees F. (Internal temperature will rise about five degrees F. upon standing). Remove to serving platter, let stand 10 minutes and slice to serve. Serve with Mustard-Dill Sauce.
2 Mustard-Dill Sauce: In a small bowl, combine 1 cup fat-free mayonnaise, 4 tablespoons Dijon-style mustard, 1/2 cup snipped parsley, 3 tablespoons fresh dill weed OR 1 tablespoon dried dill; mix thoroughly until smooth. Cover and refrigerate up to 24 hours. Makes about 1 1/2 cups. Approximately 9 calories per tablespoon.
3 Preparation Time: 15 minutes, Cooking Time: 60 minutes
Nutrient Information per Three-Ounce Serving:,Calories: 182, Sodium: 380 mg, Protein: 26 gm, Cholesterol: 68 mg, Fat: 7 gm
Courtesy of:
National Pork Board

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