For a taste of the Southwest and easy summer barbecues, grill this pork roast seasoned with chili powder, thyme, cumin and 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.

Nutrient Information per Serving:

Pork Producers Council <pork@nppc. Org> http://www. Nppc. Org