Pork Roast with the World's Best Pork Loin Rub
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.
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.
- Preheat oven to 325°F (160°C).
- 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°F (65°C), 40 minutes to 1 hour. Remove from oven.
- Cover with foil; let stand 15 minutes before slicing.
Makes 8 servings.
*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.
Nutritional Information Per Serving (1/8 of recipe): 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 National Pork Board.