Pork Roast with the World's Best Pork Loin Rub Recipe | Yummly

Pork Roast With The World's Best Pork Loin Rub

ALLRECIPES(2)
Cynthia Hawkins: "Excellent recipe many positive comments from a pi…" Read More
14Ingredients
70Minutes
410Calories

Ingredients

US|METRIC
  • 2 1/2 pounds boneless pork loin roast
  • 1 1/4 cups brown sugar
  • 2/3 cup sugar
  • 3 tablespoons coarsely ground black pepper
  • 2 tablespoons kosher salt
  • 2 teaspoons 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)
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    NutritionView More

    410Calories
    Sodium78% DV1870mg
    Fat18% DV12g
    Protein61% DV31g
    Carbs14% DV42g
    Fiber3% DV<1g
    Calories410Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol90mg30%
    Sodium1870mg78%
    Potassium610mg17%
    Protein31g61%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber<1g3%
    Sugars39g78%
    Vitamin A10%
    Vitamin C2%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Cynthia Hawkins 5 months ago
    Excellent recipe many positive comments from a picky family :)
    Tim a year ago
    I intentionally undercooked it to avoid having overcooked meat. No one likes tough pork. The first go around, it was still raw after 40 minutes. I added ten minutes at a time until it got up to 125 degrees. Covered and let cook in its own juices for an hour. Refrigerated it until dinner time. Sliced and either pan fried or microwaved. Everyone loved it, particularly the juices that poured out of the meat. Made gravy from the dripping (just in case) but it was not needed. Great with a good bottle of fruity red. Thank you for the recipe.

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