Rubs are mixtures of spices that act like
a dry marinade. The can be applied 10 to 20 minutes before cooking
or longer to intensify the flavor. This rub also works well on
chops or tenderloin. Serve with roasted potatoes and steamed
vegetable medley.
Pork Roast
With The World’s Best Pork Loin Rub
- 2 to 2 1/2 pound boneless
pork loin roast
1 1/4 cups brown sugar, firmly packed
2/3 cup granulated sugar
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt OR 1 tablespoon salt
2 tablespoons ground ginger
4 1/2 teaspoons garlic powder
4 1/2 teaspoons onion salt
1 tablespoon dry mustard
1 1/2 teaspoons crushed red pepper (cayenne)
1 1/2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon dried thyme, crushed
- Stir together brown sugar,
sugar, black pepper, salt, ginger, garlic powder, onion salt,
dry mustard, crushed red pepper, ground red pepper, cumin, paprika
and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle
1/2 cup of the brown sugar mixture* evenly on all sides of the
pork roast; use your fingers to rub into pork. Place roast on
rack in shallow roasting pan. Roast, uncovered, until internal
temperature is 150 degrees F., 40 minutes to 1 hour. Remove from
oven. Cover with foil; let stand 15 minutes before slicing.
Serves 8.
*Note: Store remaining
brown sugar mixture in airtight container at room temperature
up to 3 months; use on pork roasts or chops before roasting or
grilling. Recipe makes about 3 1/2 cups dry rub.
Nutrition Facts
Calories 172 calories
Protein 22 grams
Fat 5 grams
Sodium 430 milligrams
Cholesterol 56 milligrams
Saturated Fat 2 grams
Carbohydrates 8 grams
Fiber 0 grams
Recipe provided courtesy
of Pork, The Other White Meat.
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