Herb & Spice Rubbed Pork Loin

I tried a new spice rub tonight. I combined a few flavors I like, but honestly was taking a risk — I had no idea if they’d be good together. This is another example of me trying to be healthier – making my own seasonings instead of using store-bought, pre-packaged options with lots of preservatives.

Well, it was worth the risk!! The crust on the pork was a little sweet, a little spicy, a little salty. The pork was perfectly tender and juicy. Just look…

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The only thing I might change next time is to stud it with garlic cloves. Because, Yum! You can’t really go wrong with garlic.

Here’s the recipe for the rub:
2 Tblspn Ground coffee
2 Tblspn Brown Sugar
1 3/4 Tblspn Kosher Salt
1 Heaping Tblspn Thyme
1 Tblspn Oregano
3/4 Tblspn Garlic Powder
1/2 Tblspn Crushed Red Pepper
15 Turns of the grinder of Fresh Ground Black Pepper

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Combine in a bowl and whisk to mix

The pork loin I bought was just under 4 lbs. There was some rub left, so if you have a smaller loin, I’d half the recipe.

To prepare the pork, first pat dry with paper towels. Then, if you like, trim some fat off using a sharp knife.

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Fat adds flavor and keeps it tender, so don’t remove ALL of it.

Then begin to add the rub. I like to kind of pour it out of the bowl first…

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Then I use a large pastry brush to spread it and cover the entire surface of the pork, starting in the middle and working out to each side. Then flip it over onto or into your baking dish so the fat side is down (I used a sheet pan covered with aluminum foil for easy cleanup, but I’ve also used a glass dish). Repeat the rub process on the other side.

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After the flip, before applying the rub.

Make sure you cover all the sides as well.

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Completely rubbed pork

I let mine sit for 45 minutes or so in the fridge and then put it in an oven preheated to 350°. Bake for an hour, and then let rest for 10 minutes.

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Look at those yummy juices!

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Sliced, juicy, and tender after letting it rest

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Delicious rub! So much flavor

I’ll definitely be making this again. I served it with applesauce and steamed spinach. Nearly everyone had seconds, and I’ll use what is leftover for my Minezole soup tomorrow!

Happy Cooking!!

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