Santa Fe Cured Pork Loin ~ For a taste of the Southwest and easy summer
barbecues, grill this pork roast seasoned with chile powder, thyme, cumin and
oregano.

3-4 pounds boneless pork loin roast
8 cups water or chicken broth
1 cup sugar
6 tablespoons chile powder
2 tablespoons salt
2 tablespoons crushed thyme
1 tablespoon ground cumin
2 teaspoons coarsely ground black pepper
2 teaspoons crushed oregano

In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to
dissolve ground spices and mix cure ingredients thoroughly. Remove from heat
and cool to room temperature. Place pork loin in glass container large enough to
immerse roast in cure solution, cover and refrigerate 2-4 days. OR place roast in
2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place
in large bowl, refrigerate 2-4 days.

Remove pork roast from cure, discarding cure solution. Pat pork gently dry with
paper towels.  Prepare covered grill with banked coals heated to medium-hot.
Place roast over drip pan and cook over indirect heat for 45 minutes to an hour,
until thermometer inserted reads 155-160 degrees F.  Remove from grill and
slice to serve.

Servings: 12