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Source: Fabulous Food Associations

Quick-Cured Pork Loin
The flavor of garlic infuses this pork roast. Serve with mashed potatoes and glazed carrots.
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Serves: 8
Prep Time: 5 minutes
Cook Time: 1 hour
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3 pounds pork loin, boneless
1/4 cup Crisco® Vegetable Oil
3 garlic cloves, minced
2 tablespoons coarse salt

Place roast in a large (2-gallon) self-sealing bag. Add oil, garlic and salt and rub over pork, coating roast well. Seal bag and let marinate at room temperature 1 hour or overnight in the refrigerator. Prepare medium-hot, banked coals in a kettle-style grill. Remove pork from marinade and place on grill over drip pan. Lower grill hood and grill for about one hour, or until internal temperature reaches 155 degrees. (Internal temperature will rise about five degrees upon standing). Remove to serving platter, let stand 10 minutes and slice to serve. Serve with Mustard-Dill Sauce.

Mustard-Dill Sauce: In a small bowl, combine 1 cup fat-free mayonnaise, 4 tablespoons Dijon-style mustard, 1/2 cup snipped parsley, 3 tablespoons fresh dill weed OR 1 tablespoon dried dill; mix thoroughly until smooth. Cover and refrigerate up to 24 hours. Makes about 1 1/2 cups. Approximately 9 calories per tablespoon.

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