Santa Fe Cured Pork Loin
Infuse your dinner table with the bold, smoky flavors of the Southwest with this Santa Fe Cured Pork Loin. This recipe transforms a juicy pork loin into a masterpiece of spice and succulence, thanks to a fragrant dry rub featuring smoked paprika, chipotle chili powder, ground cumin, and a touch of dark brown sugar for balance. Marinated overnight for maximum flavor penetration, the pork is then slow-roasted to perfection, ensuring tender, moist slices with a delectable crust. Enhanced by a drizzle of olive oil and optional fresh thyme garnish, this dish is both rustic and elegant, making it ideal for family dinners or special occasions. Simple to prepare yet bursting with savory depth, this Santa Fe-inspired recipe will easily become a centerpiece on your table. Perfect for lovers of smoked and spiced dishes, this pork loin shines with its vibrant seasoning and irresistibly juicy texture.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 3 tablespoons Kosher salt
- 2 tablespoons Dark brown sugar
- 1.5 tablespoons Paprika (preferably smoked)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander
- 0.5 teaspoon Chipotle chili powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 sprigs Fresh thyme (optional, for garnish)
- 1 cup Water
Instructions
In a small mixing bowl, combine kosher salt, dark brown sugar, paprika, garlic powder, onion powder, ground cumin, coriander, chipotle chili powder, and black pepper to create the dry rub.
Rinse the pork loin under cold water and pat it dry with paper towels.
Rub the pork loin with olive oil to lightly coat the surface.
Generously apply the dry rub mixture to the entire pork loin, patting the spices firmly to adhere to the meat.
Place the seasoned pork loin on a plate, cover with plastic wrap, and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to penetrate the meat.
When ready to cook, preheat your oven to 325°F (170°C).
Remove the pork loin from the refrigerator and let it come to room temperature for 20-30 minutes.
Place the pork loin in a roasting pan or an oven-safe skillet with high sides. Pour 1 cup of water into the bottom of the pan to keep the meat moist during cooking.
Cover the pan loosely with aluminum foil and roast the pork in the preheated oven for 60 minutes.
After 60 minutes, remove the foil and continue roasting for an additional 20-30 minutes or until the internal temperature of the pork reaches 145°F (63°C) on an instant-read thermometer.
Once cooked, remove the pork from the oven and cover loosely with foil to rest for 10-15 minutes. This helps retain the juices and makes the meat tender.
Slice the pork loin into 1/2-inch thick medallions and serve warm. Garnish with fresh thyme sprigs if desired.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 5981 mg | 260% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 30.3 g | ||
| Protein | 249.5 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4365 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
