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Pork Loin Lightly Cured with Orange Mustard Glaze - Weber Cookbook Recipe

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This recipe for Pork Loin Lightly Cured with Orange Mustard Glaze - Weber Cookbook, by , is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Allan


Salt Cure:
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon granulated garlic (optional)
1 teaspoon freshly ground black pepper

1 boneless pork loin roast about 1 pounds

1 tablespoon olive oil
1 tablespoon orange marmalade
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
⅛ teaspoon black pepper

Blend salt cure and rub all over the roast. Cover, refigerate and let sit for 45 minutes to an hour.
Tomake the glaze mix the ingerdients in a small sauce pan and heat until the marmalade melts.

rinse the roast under cold water to remove all the visible salt and spice. Pat dry and let sit at room temperature for 20-30 minutes.. Brush glaze over all surfaces of the meat. Grill over medium direct heat for 40-45 minutes or until the internal temperature is 155 F. Turn every 10 minutes while cooking. Let rest for 5-10 minutes before slicing.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
If you are making this ahead you can cure the pork and after rinsing return it to the fridge.
if you are cooking it immediately just do the curing at room temperature and skip the sitting time at room temperature after the cure is removed.
Can use any glaze you like.
Can use pork tenderloin but if you do reduce the cure time to 30 minutes or it will be too salty.
If you substitute table salk for kosher salt only use half as much.




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