Swedish Cured Barbecue Pork Loin



Ingredients:
1 boned and tied pork loin 3 1/2 to 4 pounds in size
3 Tbsp. sugar
2 tsp. salt
1 tsp. cumin seed
1/4 tsp. ground cardamom

Method:
Rinse meat and pat dry; place in a glass dish the same size as or slightly larger than the roast. Mix together sugar, salt, cumin and cardamom; rub onto meat, cover and chill 24 to 36 hours. Discard juices and rinse meat well under cool running water and pat dry. Set up barbecue for roasts as directed. Cook until a thermometer in center of roast reaches 150 degrees, about 1 hour. Meat should no longer be pink in center, cut to test. Let roast rest on a platter 10 to 20 minutes, then slice, discarding strings. If drippings are not charred, skim off fat and offer juices with meat.

How to set up barbecue for roasts: On fire grate in a covered barbecue without lid and with drafts open, ignite 50 to 60 charcoal briquettes. When briquettes are covered with ash, 30 to 40 minutes, bank half of opposite sides of grate; put a drip pan in the center. To maintain temperature, add 5 to 6 briquettes to each side of coals now and at 30 minute intervals. Put grill 5 to 6-inches over coals; set meat on grill over pan. Cover barbecue; open draft. Serves 8 to 10.