Pork Roast With The World’s Best Pork Loin Rub

PORK(5)
S Kelly: "Great and easy recipe." Read More
14Ingredients
70Minutes

Description

Whether you're planning a week's worth of lunches, you need weeknight dinner recipes, or a cookout is on the calendar, you can shift from reliable chicken recipes to the elegant pork roast to make things interesting. But what makes this easy recipe interesting isn't just the meat, it's also the rub…

Dry Rubs Vs Marinades Vs Sauces

Dry Rub: There are a few different options when it comes to adding flavor to meat. If you've never worked with a dry rub before, dry rubs are spice mixtures that act like dry marinades. It adds flavor to the outside and penetrates the inside to create a flavorful, juicy cut. You can buy pre-made dry rubs, but one of the benefits of this recipe is that it's made up of spices you probably already have in your cupboard.

Marinade: A marinade is liquid to add flavor. It's typically made with oil, vinegar, citrus juice, or wine, as well as dried herbs and spices. A marinade helps to create a tender cut of meat, and only affects the outside of the cut. It doesn't penetrate the inside, as a rub does.

Sauce: A sauce is also liquid and can add flavor to meat. It's not necessarily used in the preparation of meat -- it's typically added after the meat is cooked and is ready to be served. While sauces an occasionally be used as a marinade, such as barbecue sauce or teriyaki sauce, marinades are rarely used as sauces.

Dry Rub Ingredients

While many meat recipes require little more than salt and pepper as seasoning, using a spice mixture can wake up your pork loin. The zesty paprika and fiery cayenne pepper pack a punch, while the brown sugar and sugar bring a subtle sweetness to balance out the heat. Feel free to swap out any ingredients you may not like or substitute with whatever you have on hand. For example, you could easily replace the cayenne pepper with chili powder, or the dried thyme with dried rosemary. There are plenty of options to customize this recipe with your favorite dry ingredients. Keep in mind that most rubs taste different after they are cooked. You may find the taste of the rub before applying it to the meat very different compared to how it tastes after roasting.

Now that you know a little more about rubs, it's time to try it out on a pork loin. If you've never worked with pork loin, it's very easy — almost as easy as making toast, so you really have nothing to worry about, but there are two things you should know:
1. Though the safe internal temperature for chicken is 165 degrees Fahrenheit, pork is much cleaner, so it can safely be eaten when it reaches an internal temperature of 145 degrees Fahrenheit. Pork is best when it's cooked to this temperature, but you can cook it until it reaches 165 degrees Fahrenheit, if that's what you prefer.
2. Let the meat rest before slicing. When you let meat rest, the meat draws back some of the liquid that's lost when you slice it immediately.

This is a very simple recipe using a simple cut of pork, but the flavors are complex enough that you can serve it at a dinner party or include it with your holiday recipes. In short, it's a pork recipe you'll want to refer to again and again!

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Ingredients

US|METRIC
  • 2 1/2 pounds pork loin roast (boneless)
  • 3 1/3 tablespoons brown sugar
  • 2/3 tablespoon sugar
  • 1 1/2 teaspoons black pepper (coarsely ground)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion salt
  • 1/2 tablespoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 3/4 teaspoon dried thyme (crushed)
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    Directions

    1. Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, cayenne, cumin, paprika and thyme in small bowl.
    2. Preheat oven to 325 degrees Fahrenheit.
    3. Sprinkle 1/2 cup of the brown sugar mixture evenly on all sides of the pork roast; use your fingers to rub into pork.
    4. Place pork roast on rack in shallow roasting pan or baking dish. Roast pork, uncovered, 40-60 minutes (20 minutes per pound) until internal temperature on an instant-read thermometer reads 145 degrees Fahrenheit.
    5. Remove roast from oven; let rest about 10 minutes before slicing.
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    Reviews(5)

    Angie B. 6 days ago
    moiste, but tates like pepper on the outside ond basic pork chop on the inside
    S Kelly 9 days ago
    Great and easy recipe.
    Khahnie Pulcifer 14 days ago
    Turned out great . I had to double the recipe being that my pork loin was about 5lbs. I cooked it for about 20min less than recommended and it was still a bit dry. I may cover it and then uncover it for the remaining time to keep the juices in tact for next time. Family loved it
    Cindy Jenkins a month ago
    This is SO delicious! I made this tonight. The only change I made was to use all white granulated sugar because I had run out of brown sugar. It was a little too spicy for me, but hubby loved it! I pulled it out of the oven when a thermometer read just over 145 degrees (F) and it was tender and juicy. I served some cabbage and cubed, roasted butternut squash with the roast. Next time, I will make extra rub mixture and sprinkle some on the butternut squash (or sweet potatoes!) I imagine it will be amazing on the vegetables, as well!
    candace cyr a month ago
    It was amazing! All the seasonings came together very nice. My kids and I loved it!
    Dolores Santos 3 months ago
    The rub smells so good! Im confident that the roast will come out perfect when it’s done! 🤤
    Robert Schaetzle 4 months ago
    this turned out amazing...i left out the mustard seeds and added sone orange zest to it. but super juicy and super flavorful! will be making again for sure
    Am I missing a step, why using only half the rub? what/when am I using the other half for?
    Clark 5 months ago
    amazing! tender, spicey and sweet, easy to do. love it
    Kristy M. 7 months ago
    Sweet and tad spicy. It was very good and moist.
    Jane J. 9 months ago
    took a little longer to bake than what the directions said, but was very good.
    Followed postings and cooked at 300F to 145 internal temp. Very moist and delicious!
    Jennifer W. 9 months ago
    Very good! I would make it again.
    Ginger 10 months ago
    Very tasty! My husband and I both really enjoyed it
    Jason Bailey 10 months ago
    Turned out great, I followed the advice from a previous review to go 300 at 30 min per pound. Problem is, meat wasn’t completely thawed so took longer nonetheless, was delicious!!!
    amanda 10 months ago
    was Great !!!! Next time will use less cayenne.. But was perfect !
    michael weiss 10 months ago
    This is one of the best recipes for pork roast I’ve tried however pay attention to cook time. Mine had to go longer per pound
    Bard Anderson 10 months ago
    Delicious. FYI pork is perfect at 145 it is overdone at 160. 325 is the proper cooking temp for a pork roast I even go the 300 degree route for 30 mins per pound low and slow it’s pork, and it’s tender and juicy at these temp levels any hotter and you will usually have dried yuck. To the other poster giving this one star, maybe try a different protein, because you don’t understand pork
    Suruchi Kelly 2 years ago
    Hello, I just used your Pork Roast with the World's Best Pork Loin Rub recipe. I wanted to give you some feedback. First, I halved the recipe as I was only planning to cook for two. Despite this, I made such a large amount o f rub, I had way too much leftover. You only call for 1/2 cup of rub on the pork, so why do you have us waste 3 cups or more of spices? Secondly, the oven temp listed is way off. I used the suggestion of 20 minutes per pound and after 30 minutes for a 1.3 lb roast, the pork's internal temp was only 80-85 degrees. 325 degrees oven temp is way too low. Looking up other recipes, I was able to increase my oven temp to 400 degrees and finish the roast. Finally, most oven thermometers list pork to be roasted to internal temp of 160 degrees for medium and 170 degrees for well done. I would suggest you warn people that 145 degrees will be quite rare.

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