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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."
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Ingredients

1 h 15 m servings 277 cals
Original recipe yields 9 servings (8 to 10 servings)

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Directions

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  • Prep

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  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).

Footnotes

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

Nutrition Facts


Per Serving: 277 calories; 8.2 g fat; 4.3 g carbohydrates; 43.7 g protein; 139 mg cholesterol; 1670 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 41
  1. 50 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 indirec...

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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...

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 indirec...

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 fa...

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 ...

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 ...

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, a...

Deliciously different! I cut back on the salt and added a pinch of black pepper to the rub. After 24 hours, I rinsed really well and seared it for the flavor/color then into the 325 oven until...

I thought I would give this a try following the directions -whoops! It was too salty and yes I did rinse it as called for, and I really like salt but this was too much. May try again w/less sa...