Swedish Cured Pork Loin

Rinse meat well and pat dry and place in a dish to marinade. In a small bowl, mix the sugar, salt, cumin, and cardamom. Rub the mixture into the meat and cover the entire roast. Cover the meat and refrigerate for 24 to 36 hours.

Remove the roast from the refrigerator and discard the juices in the dish. Rinse the meat well and pat dry.

Barbecue the meat on medium low heat for 1 hour or until the internal temperature of the pork reaches 160 degrees.