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

Time 1h10m

Yield 8

Number Of Ingredients 13

Ingredients

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