“Rubs are mixtures of spices that act like a dry marinade. They 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 mashed potatoes and steamed vegetables.” - by National Pork Board
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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 the internal temperature is 145 degrees F (63 degrees C), about 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.
Nutrition
Amount Per Serving (8 total)
- Calories
- 385 cal
- 19%
- Fat
- 13.1 g
- 20%
- Carbs
- 43.5 g
- 14%
Based on a 2,000 calorie diet
Share It
Reviews (113)
Rate This Recipe
"This was really great. I'm not a fan of pork loins because I always seem to dry them out and there is never much flavor but I gave it another whirl and WOW it was great. If you aren't a big fan on "..." See morehot" spices, cut back on the cayenne pepper. This recipe makes plenty of rub for additional meats so only use about half the amount for your roast. I had a 2 1/2 lb. top pork loin roast. I stuck the roast and the rub in a large ziplock bag...shook it up and let it sit in the fridge overnight. I then put it in the crockpot in the morning (don't add any liquid) on low and let it cook while I was at work for 8 hours and it was perfect. It fell apart and was very moist & juicy...and the house smelled great!"
Linda
"Soooo easy...any just dribbled olive oil on the roast, put apple juice in the bottom so it was setting in liquid and would not dry out...Served 23 people and they all wanted the recipe for the rub......" See more"
Josh
"I made this for me and my finace and we both agreed that it was the best pork loin we'd ever eaten! I used all the ingredients except for the ginger (which I was out of and so was our grocery store). ..." See moreI also cooked it out on the grill instead of in the oven. I covered half the grill with aluminum foil and put the charcoal on the other half. (the indirect heat method) I put the loin on the aluminum foil and two cans of opened beer over the coals to create moisture. I cooked it for a little over an hour turning it about every 15 minutes. Also, if you turn up the sides of the aluminum foil the juices stay around the loin which helped keep it juicy and tender. We were able to cut it with a fork! I also spread some fresh garlic over the top of the loin and closed the aluminum foil around it for the last 15 minutes of cooking. I am definately going to cook this recipe again!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
