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Herb-Cured Pork

Agriculture.com Staff 03/05/2012 @ 12:49pm

Prep: 15 minutes / Chill: 4 to 24 hours

Grill: 1 hour / Stand: 15 minutes

  • 1 tablespoon snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
  • 1 tablespoon snipped sage or 3/4 teaspoon dried sage, crushed
  • 1 tablespoon fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 2 gloves garlic, minced
  • 1-1/2 teaspoons coarsely ground black pepper
  • 1 teaspoon coarse salt
  • 1/2 teaspoon crushed red pepper
  • 2- to 2-1/2-pound boneless pork top loin roast (single loin)

1. For the rub, in a small bowl combine thyme, sage, rosemary, garlic, black pepper, coarse salt, and crushed red pepper. Sprinkle rub over all sides of roast; rub in with your fingers. Place roast in a baking dish. Cover tightly and chill for 4 to 24 hours.

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chris sandler 03/09/2012 @ 11:31am This looks and sounds delicious! Thanks for sharing guys

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