Best Pork Roast Rub Recipes

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PORK ROAST WITH THE WORLD'S BEST RUB



Pork Roast with the World's Best Rub image

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

Steps:

  • Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  • Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

PORK LOIN ROAST WITH FENNEL-GARLIC RUB



Pork Loin Roast with Fennel-Garlic Rub image

Provided by Shelley Wiseman

Categories     Garlic     Pork     Roast     Easter     Dinner     Meat     White Wine     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

2 tablespoons chopped garlic (4 to 5 cloves)
1 tablespoon kosher salt
1 tablespoon chopped fresh thyme
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 6 pound bone-in pork loin roast
1 cup dry white wine
1 cup water
2 tablespoons cold unsalted butter, cut into pieces
Special Equipment
a coffee/spice grinder; an instant read thermometer

Steps:

  • Prepare the rub:
  • Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
  • Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
  • Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
  • Roast the pork loin:
  • Preheat oven to 350°F.
  • Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
  • Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
  • Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
  • Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
  • Transfer the bones to a large serving platter and arrange meat on the bone.
  • Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
  • Serve sauce alongside meat.

BONELESS PORK ROAST WITH FIVE-SPICE RUB



Boneless Pork Roast With Five-Spice Rub image

Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb."

Provided by Pi-E8216

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

5 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 tablespoon five-spice powder
1 tablespoon olives or 1 tablespoon vegetable oil
1 teaspoon salt
2 lbs boneless pork loin roast

Steps:

  • In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours.
  • Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F.
  • Remove pork from oven, cover loosely with foil. Let stand 15 minutes.

PORK ROAST WITH HERB RUB



Pork Roast with Herb Rub image

This is a great savory pork roast that is excellent when paired with a sweet squash dish, greens, and Jasmine rice. Pair with your favorite Chardonnay. Cut into 3/8-inch slices, serve over rice, and don't forget to pour drippings over the pork and rice. Absolutely delicious. You can use any white wine in place of the Chardonnay.

Provided by Colin Wallis

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h15m

Yield 8

Number Of Ingredients 12

½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon ground ginger
½ teaspoon dry mustard
½ teaspoon ground black pepper
½ teaspoon dried basil
½ teaspoon oregano
½ teaspoon dried thyme
1 (4 pound) pork roast, fat trimmed
⅓ cup dry white wine (such as Chardonnay)
1 tablespoon honey, or more to taste

Steps:

  • Whisk salt, garlic powder, celery salt, ginger, mustard, black pepper, basil, oregano, and thyme together in a small bowl.
  • Cut 1/4-inch deep slits in the fat-side of the roast about 1 1/2-inches apart. Rub spice mixture all over prepared roast to cover completely. Place roast in a slow cooker, pour wine over the top and drizzle with honey.
  • Cook on High until tender, 3 to 4 hours.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 3 g, Cholesterol 79.4 mg, Fat 8.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 2.8 g, Sodium 284.6 mg, Sugar 2.3 g

DRY RUB FOR SMOKED PORK ROAST



Dry Rub for Smoked Pork Roast image

In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. I've changed the original recipe by replacing the sweet paprika with Hot Hungarian and ground Thai. I'm not a fan of blowing the top of your head off, but I do like a WARM GLOW all the way down! This NEW and IMPROVED blend does the job! Pack on as much as will stick to the roast.

Provided by Chief Jack

Categories     < 15 Mins

Time 10m

Yield 2 roasts

Number Of Ingredients 12

2 cups dark brown sugar (packed)
2 tablespoons sea salt
1 tablespoon fresh ground black pepper
2 teaspoons chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried sage
1 teaspoon dry thyme leaves
1 teaspoon mustard powder
1 teaspoon cayenne pepper
1 teaspoon hot Hungarian paprika
1/2 teaspoon ground hot Thai red chili pepper

Steps:

  • Mix all ingredients.
  • By hand, pack as much on the pork as will stick.
  • Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
  • Keep leftover rub in a tightly covered jar.

Nutrition Facts : Calories 879.3, Fat 1.3, SaturatedFat 0.2, Sodium 7087.2, Carbohydrate 224.3, Fiber 3.4, Sugar 214.2, Protein 2.1

SPICY RIB RUB FOR PORK ROAST



Spicy Rib Rub for Pork Roast image

The flavors come alive in this rub. Even though we've tried numerous ways to fix pork roast, we always come back to this recipe because of the magnificent flavors and ease in preparation. Your kitchen will smell heavenly while this is cooking. This recipe gives you enough rub for 3 pork roasts so store excess in an small container or spice jar.

Provided by Claudia Dawn

Categories     Pork

Time 1h35m

Yield 1/8 Cup

Number Of Ingredients 7

1/8 cup paprika
2 teaspoons onion salt
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons dried whole thyme
1/2 teaspoon ground red pepper
1/4 teaspoon ground black pepper

Steps:

  • Combine all ingredients.
  • Rub on a 2 ½ to 3 pound pork roast.
  • Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
  • Do not overcook.

SLOW ROAST PORK SHOULDER WITH HERB RUB



Slow Roast Pork Shoulder With Herb Rub image

Provided by Alice Hart

Categories     dinner, main course

Time 12h

Yield 10 servings

Number Of Ingredients 9

6 tablespoons mixed finely chopped robust herbs (like thyme, rosemary, sage and parsley)
3 garlic cloves, finely chopped
3/4 cup brown sugar
1/2 cup, plus 1 tablespoon sea salt
1 tablespoon crushed black peppercorns
A 7-pound pork shoulder, skin on, boned
5 bay leaves
Rosemary applesauce
Crusty bread rolls, for serving

Steps:

  • Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
  • Untie the pork if rolled. In a large bowl, thoroughly dissolve 1/2 cup salt and 1/2 cup brown sugar in 2 quarts of cold water. Add bay leaves and 2 tablespoons of herb mixture. Place pork in a container or strong sealable bag and add this brine to completely cover. Cover or seal well and chill for from 8 hours to overnight.
  • Remove the pork from the brine (discard the brine) and dry thoroughly. Cover with the remaining herb mixture, patting it in all over, then use kitchen twine to roll up pork and secure it tightly.
  • Heat the oven to 225 degrees. Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork. Put the rolled pork on the foil, skin/fatty side up. Gather the foil, scrunching it over to form a loose but well-sealed parcel. Place in a roasting pan in the oven. Take the first check for the internal temperature after 8 hours. For very tender meat that can be sliced, it should be 160 degrees and will probably take 10 hours. Check more often if needed. For a "pulled pork" consistency, the internal temperature should be 200 degrees and it will take about 12 hours.
  • Rest the meat 20 minutes before unwrapping completely. Warm the applesauce and the rolls. Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce.

DRY-RUB BARBECUE PORK ROAST



Dry-Rub Barbecue Pork Roast image

Sweet, savory and smoky barbecue flavor doesn't have to come out of a bottle, as this recipe proves. Dig around among your spices and condiments, and it's likely you can whip together this dry rub without running to the store. The method is equally easy-just don't skip the butter basting step halfway through. It adds lots of flavor, moisture and helps the roast to brown. Once your roast is cooked, you've got enough pork to feed a full house, whether you want to serve it on a bun, shred it for tacos or just serve it sliced with extra barbecue sauce on the side!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 13

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon packed brown sugar
1 tablespoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper (cayenne)
1 boneless pork center loin roast (about 2 1/2 to 3 1/2 lb), trimmed of visible fat
2 tablespoons butter, melted

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan.
  • Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, and let stand 10 minutes. Cut pork into slices; serve with barbecue sauce, if desired.

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 100 mg, Fiber 0 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 2 g, TransFat 0 g

SAVORY BEEF OR PORK ROAST RUB



Savory Beef or Pork Roast Rub image

This rub brings beef or pork to life, also great to use for the outdoor rotisserie :) --- the amounts are enough for one 3-4 pound roast

Provided by Kittencalrecipezazz

Categories     Savory

Time 5m

Yield 1/4 cup (enough for one roast)

Number Of Ingredients 6

1 tablespoon dried marjoram
1 tablespoon dried basil
1 tablespoon garlic powder
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano

Steps:

  • Combine all seasonings together in a bowl.
  • Rub over meat.
  • Cover meat and refrigerate for 24-48 hours.

Nutrition Facts : Calories 208.8, Fat 3, SaturatedFat 0.8, Sodium 25.8, Carbohydrate 46.2, Fiber 17.2, Sugar 8.9, Protein 9.4

ROAST PORK LOIN WITH BALSAMIC MUSTARD RUB



Roast Pork Loin with Balsamic Mustard Rub image

The seasoning in this recipe is a perfect blend. Spicy and flavorful, hearty and super satisfying... Enjoy!

Provided by Adrienne Boswell

Categories     Roasts

Time 40m

Number Of Ingredients 8

2 Tbsp balsamic vinegar
1 Tbsp olive oil, extra virgin
1 Tbsp Zatarains or other Creole mustard
1/2 tsp thyme, dried
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 1/2 lb pork loin roast

Steps:

  • 1. Mix the vinegar, oil, mustard and spices together.
  • 2. Rub this all over the roast, pour whatever is left on the roast and let it marinate for about 20 minutes, or while the coals are getting hot.
  • 3. When the coals are hot, sear the roast on each side about 5 minutes, then put in indirect heat, cover and roast about 20 minutes or until an instant-read thermometer reads 165. Remove from the grill, and let rest a few minutes before cutting.
  • 4. If you are going to be doing this indoors, then heat an iron skillet on the stove top, brown all sides of the roast, then put in the oven for the rest of time, about 20 minutes.

MARTHA'S MAGIC MEAT RUB PORK ROAST



Martha's Magic Meat Rub Pork Roast image

When it's hot outside and you don't want to heat up the house, this is the perfect pork recipe. Slow cooked over indirect heat on the grill, this is one juicy and tasty meal! Aside from the prep work it's a set-it-and-forget-it kind of meal. Goes great with baked potatoes and a salad. Enjoy!

Provided by Marabru

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h30m

Yield 8

Number Of Ingredients 9

2 tablespoons adobo seasoning
½ tablespoon crushed red pepper flakes
2 teaspoons chili powder
2 teaspoons celery salt
1 teaspoon ground black pepper
1 (4 pound) boneless pork shoulder roast, butterflied
6 slices bacon
9 green onions
kitchen twine

Steps:

  • Prepare the grill for indirect heat.
  • In a bowl, mix the adobo seasoning, crushed red pepper, chili powder, celery salt, and black pepper. Rub the mixture evenly over all sides of the roast.
  • Arrange the uncooked bacon strips horizontally on a flat surface, and top with 3 green onions. Place the roast on top of the bacon and green onions. Place 3 green onions on top of the roast. Carefully fold over roast, wrapping with the bacon strips and green onions, and secure with kitchen twine.
  • Place a drip pan inside the grill, and lightly oil grill grate. Position the roast on the grill grate over the drip pan, and top with remaining green onions. Cover, and cook using indirect heat for 4 hours, to a minimum internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 281.5 calories, Carbohydrate 3.2 g, Cholesterol 97 mg, Fat 16.8 g, Fiber 1.4 g, Protein 28.4 g, SaturatedFat 5.8 g, Sodium 614.7 mg, Sugar 0.5 g

PORK ROAST RUB



Pork Roast Rub image

Provided by Food Network

Categories     main-dish

Time 17h10m

Yield 4 to 6 servings

Number Of Ingredients 5

2 tablespoons chicken bouillon
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon cooking oil
1 (4 to 5-pound) Boston butt, boneless

Steps:

  • In a small bowl, mix together the bouillon, garlic powder, and pepper to create the rub. Next, squirt the pork roast with some oil and liberally apply the rub to all sides of the roast. Cover the pork roast and let it sit overnight in the refrigerator.
  • Preheat your smoker using pecan wood to 225 degrees F.
  • Place the roast into the smoker and cook for about 4 hours. Remove the roast from the smoker and wrap it tightly in aluminum foil. Place the pork roast inside a 225 degree F oven until the internal temperature reaches 200 degrees F. Remove the roast from the oven and let it rest for 5 to 10 minutes before slicing.

ROAST PORK BELLY WITH FIVE-SPICE RUB



Roast Pork Belly With Five-Spice Rub image

Make and share this Roast Pork Belly With Five-Spice Rub recipe from Food.com.

Provided by Sackville

Categories     Pork

Time 6h

Yield 4 serving(s)

Number Of Ingredients 8

1 3/4 kg pork belly, bones left in and scored
3 garlic cloves
1 teaspoon black peppercorns
1 tablespoon sea salt
2 teaspoons five-spice powder
3 cups bok choy or 3 cups other fresh greens
1 tablespoon peanut oil
2 tablespoons oyster sauce

Steps:

  • Wipe the meat with kitchen towel to remove any moisture.
  • Peel the garlic and pound it with the peppercorns, salt and five-spice powder using a pestle and mortar.
  • Lay the pork, skin-side down, in a baking dish and rub the spice mix into the flesh.
  • Cover the dish and leave in a cool place for at least 4 hours.
  • Set the oven at 220°C.
  • Put the pork in, skin-side up, and bake for 30 minutes, then turn the heat down to 180 C and roast for another 50-60 minutes.
  • Check the juices run clear and if not roast a little longer.
  • If you need to crisp up the fat, move the meat to the top shelf for the last 15 minutes.
  • Take the pork out of the dish and let rest on a chopping board for at least 10 minutes.
  • Cook the greens in boiling water for 3-4 minutes until tender but still crisp.
  • Drain and put 1 tbsp water in the pan along with the oil and oyster sauce.
  • Bring to a boil and tip in the greens, turn off the heat and over.
  • Carve the pork along the bones.
  • Serve with greens and rice.

Nutrition Facts : Calories 2310.8, Fat 235.4, SaturatedFat 85.2, Cholesterol 315, Sodium 2164.6, Carbohydrate 2.9, Fiber 0.6, Sugar 0.6, Protein 41.9

BONELESS PORK LOIN ROAST WITH HERBED PEPPER RUB



Boneless Pork Loin Roast with Herbed Pepper Rub image

If you use a smaller cut of meat be sure to reduce rub mixture accordingly. Makes a wonderfully tasting roast for any occasion.

Provided by Russ Myers @Beegee1947

Categories     Pork

Number Of Ingredients 9

1 - (3 lb.) boneless pork loin roast
HERBED PEPPER RUB:
1 tablespoon(s) cracked black pepper
2 tablespoon(s) grated parmesan cheese
2 teaspoon(s) dried basil
2 teaspoon(s) dried rosemary
2 teaspoon(s) dried thyme
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) salt

Steps:

  • Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 to 1-1/4 hours (18 to 20 minutes per pound), until internal temperature, measured with a meat thermometer, registers 155 degrees F.
  • Remove roast from oven and let rest for 5 to 10 minutes before slicing to serve.

PORK ROAST WITH HERB RUB



Pork Roast with Herb Rub image

A combination of dry herbs gives pork an out-of this-world flavor. This wonderful, moist roast is a family favorite-and it makes great company fare, too. -Carolyn Pope, Mason City, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 8

2 tablespoons sugar
2 teaspoons dried marjoram
2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground mustard
1/8 teaspoon pepper
1 boneless pork loin roast (4 pounds)

Steps:

  • Mix first seven ingredients; rub over roast. Refrigerate at least 4 hours., Preheat oven to 350°. Place roast on a rack in a roasting pan, fat side up. Roast until a thermometer reads 145°, 1-1/4 to 1-3/4 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 198 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 240mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

PORK ROAST WITH HERBED PEPPER RUB



Pork Roast With Herbed Pepper Rub image

Make and share this Pork Roast With Herbed Pepper Rub recipe from Food.com.

Provided by D. Todd Miller

Categories     Pork

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs boneless pork loin roast
2 tablespoons cracked black pepper
2 tablespoons grated parmesan cheese
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder (NOT garlic salt)
1/4 teaspoon salt

Steps:

  • Pat pork dry with paper towel.
  • In a small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast.
  • Place roast in a shallow pan and roast at 350 degrees F for 1 hour to 1 hour and 15 minutes (18-20 minutes per pound), until internal temperature registers 155 degrees F with a meat thermometer.
  • Remove roast from oven and let rest for 5-10 minutes before slicing to serve.
  • Serves 6-8, with leftovers.

Nutrition Facts : Calories 294.7, Fat 14.7, SaturatedFat 3, Cholesterol 110, Sodium 172.6, Carbohydrate 1.7, Fiber 0.8, Protein 37.1

SPICY RIB RUB FOR PORK ROAST



SPICY RIB RUB FOR PORK ROAST image

Number Of Ingredients 7

•1/8 cup paprika
•2 teaspoons onion salt
•2 teaspoons dried whole oregano
•2 teaspoons garlic powder
•2 teaspoons dried whole thyme
•1/2 teaspoon ground red pepper
•1/4 teaspoon ground black pepper

Steps:

  • Mix together and store in an air-tight container. When preparing pork ribs, generously coat the rib meat with rub. Allow 30 minutes for rub flavors to start sinking into the meat before you grill or smoke.

PORK LOIN ROAST WITH HERB RUB



PORK LOIN ROAST WITH HERB RUB image

Categories     Pork     Roast

Yield 8

Number Of Ingredients 8

1 3-pound boneless pork loin roast
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon fresh cracked black pepper
1/2 teaspoon dried sage

Steps:

  • Preheat oven to 350 degrees. Pat pork roast dry with paper towels. Then take olive oil and rub all over the pork loin. In a small bowl, combine all seasoning ingredients well and sprinkle/ press over all surfaces of the pork loin. You won't use all the rub so save for another use. ( I sprinkle it over root vegetables to roast and serve along side of the roast.) Place roast on a shallow roasting pan and roast for 1 to 1/4 hours or until internal temperature reaches 155 degrees F. Remove from oven, cover loosely with aluminum foil and let rest 5-10 minutes before slicing to serve.

ROAST PORK LOIN WITH FENNEL-PEPPER RUB



Roast Pork Loin With Fennel-Pepper Rub image

This recipe was easy to make and the texture, taste and smell were awesome! One of my favorites, it's absolutely delicious. This came from "Every Woman's Guide to Eating During Pregnancy" Martha Rose Shulman and Jane L. Davis. page 184 "The pork loin can marinate all day in the refrigerator. Once cooked, it will keep for 3 or 4 days and can be served cold"

Provided by Party of four

Categories     Pork

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 -3 1/2 lbs pork loin, preferably with the bone
1 garlic clove, cut in half
1 tablespoon peppercorn (1 tablespoon of ground black pepper works fine)
2 teaspoons fennel seeds
2 teaspoons kosher salt
2 tablespoons olive oil

Steps:

  • 1. Place the pork loin on a wide plate and rub with the garlic. Grind together the peppercorns, fennel seeds, and salt, or crush with the bottom of a heavy skillet. Cover the pork with the spice mixture, rubbing it into the pork in a thick layer. Drizzle on the olive oil and continue to massage the spice rub into the meat. Keep picking up the rub that falls onto the plate and gradually work it all into the meat. Cover with plastic and refrgerate for 2 hours.
  • 2. Remove from the refrigerator and let sit at room temperature for 30 minutes. Preheat oven to 325 F.
  • 3. Place the roast on a rack in a roasting pan and roast for 1.5 - 2 hours, until an instant-read meat thermometer reads 155 F when the loin is pierced in several places. Do not touch the bone when taking the temperature, as it will be hotter than the meat.
  • 4. Let stand at room temperature for 20 - 30 minutes to reabsorb the juices, then serve.

Nutrition Facts : Calories 845.8, Fat 55.4, SaturatedFat 17.7, Cholesterol 204.1, Sodium 1027.1, Carbohydrate 17, Fiber 7, Sugar 0.2, Protein 70.6

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