Swedish Cured Pork Loin Recipe - Allrecipes.com
Swedish Cured Pork Loin Recipe
  • READY IN hrs

Swedish Cured Pork Loin

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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).
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jan 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!

Most Helpful Critical Review
Aug 02, 2004

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 for 1 1/2 hrs. Very tender! The flavors were good, but next time I will use less salt.


39 Ratings

Oct 06, 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.

Jan 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!

Jan 25, 2004

I had no idea that pork could taste like this! We grilled a 4 lb roast and followed the exact recipe, curing the roast for about 23 hours. It cooked on the grill for about 1 hour 15 minutes, and was incredibly juicy and flavorful. You can just taste each of the spices, and they work perfectly together. We grilled corn-on-the-cob to go with it, and it was wonderful, although I want to try the other reviewer's apples, too! Well worth the wait for something so easy that tastes so great!

Dec 30, 2005

excellent. I didn't have any cordomom, so I used some Coriander instead. Tasted great. Very easy recipe, with a great payoff.

Aug 27, 2010

Made this today, the pork turned out so juicy and spiced just right. I served with Hasselback potatoes, sauteed apples and lingonberry preserves! What a yummy meal, will definetely become a favorite in my house!

May 17, 2006

The spices on this were very subtle and enjoyable. My son would prefer that I not rinse the meat as much as he likes a lot of salt. I on the other hand thought it was seasoned perfectly. Now for the cooking time, I always always use a meat thermometer and never go by the cooking times listed. I cook pork to 155 degrees and then pull it off the heat and cover it with foil for about 10 to 15 minutes before carving. This was very juicy.


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  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 43.7 g
  • 87%
  • Sodium
  • 1670 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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