Pork Roast with the World’s Best Pork Loin Rub Recipe | Yummly
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Pork Roast With The World’s Best Pork Loin Rub

Paula L.: "Tasted Great! Just didn't use the pepper flakes…" Read More
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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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  • 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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    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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    Paula L. 3 months ago
    Tasted Great! Just didn't use the pepper flakes. Was spicy enough for us just using the cheyenne.
    Kenny Beckham 3 months ago
    it was ok. little on spicy side for my family
    Dan Brower 4 months ago
    My wife actually complimented me on this which means that it’s foolproof. I had a 5.5 lb roast so I bumped up the rub a little but it came out delicious. My first time making a pork roast but I’ve never had a more tender, juicy piece of pork in my life, and I had the end piece!
    Judy M. 4 months ago
    Outstanding rub! Pork top crown roast was moist and scrumptious! I’ve passed this on to my sisters and friends and everyone raves!
    Kim 4 months ago
    Excellent. So easy & delicious.
    Saccasan 6 months ago
    Perfect. Quite spicy and very flavoursome
    Bel O'Neill 8 months ago
    Turned out perfect! Didn't have mustard powder, so coated it with yellow mustard before coating it with the rub. Delicious!
    Hilton 9 months ago
    I fixed this two weeks ago! My husband and I loved it ! I’m going to try it again tomorrow, for my Son and his wife ! Super Yummy!
    Payne 9 months ago
    it was amazing had a nice kick to it. will make it again
    Riley Gilleland 10 months ago
    Delicious! Will make again
    Kurian V. 10 months ago
    Excellent! Everyone loved it
    chey 10 months ago
    So delicious! I made this in the instant pot and the flavor was amazing
    gretchen F. 10 months ago
    I doubled the rub recipe. used coarse mustard instead of dry.
    Daniel a year ago
    This was pure sweet, spicy, and moist goodness. On top of it all, it was a breeze to make. I am adding this one to the rotation.
    Brandi Hileman a year ago
    Winner! Winner! All 3 teenagers lived it!
    matt thatcher a year ago
    Spicey and sweet. Even the kids enjoyed it.
    Morphy U. a year ago
    Pretty good. Not complicated and tasty!
    Camille L. a year ago
    Everyone at the table was pleased! I served it with Swiss chard and roasted root vegetables. I must admit I didnt get the crust I wanted ( I may have tried to over baste the meat). My additions were Worcestershire sauce, whole grain mustard and honey I merged two recipies together a bit. All in all I am Sassyfied!! This will definitely be a great addition to my repertoire!
    Jenny M. a year ago
    I substituted dry mustard for ground mustard and onion salt for chopped onions. I had no Cumin, Thyme or a rack to put the pork on, but the last 15 min. I poured coke around it and put a lid on it and finished cooking. I really liked this and plan on playing with recipe. In fact it was best pork I every ate.
    Brittni Rabeaux a year ago
    I doubled the ingredients because it was a 5 lb loin. Taste funny in my opinion. My husband liked it though. I liked the spiciness.
    Mary Spurr a year ago
    I like the rub. I often don’t include sugars in a rub but it aids to the carmelization of the roast.
    Silicon Falcon a year ago
    it was very yummley!
    Eileen W. a year ago
    Such a tasty rub! Used an oven safe probe instead of a timer to determine doneness. There was enough rub to cover a 4.5lbs roast. I'm making a smaller roast today and will just store the excess rub in an airtight jar for later use.
    Vini a year ago
    Although the récipe misguided me on quantities and over temperatura and time to cook, the endereço result was excellent. Did not add sou chato hot suicide-se, though.
    Kylie a year ago
    The roast was moist and had lots of flavor. I did marinate it over night to ensure the flavors were strong. It is a bit spicy but our family enjoys spice.
    Karen a year ago
    Very good a little spicy for me but husband thought it was just right.
    jody p. a year ago
    This pork roast turned out great. I used all the spices except the sugars as I dont care for sweet. I like savory. I didnt use pepper flakes as I like a hint of heat not alot and the cayenne powder was enough. Both are just personal preferences. I did cover roast with tinfoil to keep it moist. I checked roast after an hour and was not done enough, so cooked about 20 more minutes with the foil off. Perfect, thanks
    John Mekan a year ago
    Was really good, nice flavor. Depending on your cut of pork, just watch for 145 and pull it to rest. We will have it again!
    Angie B. a year ago
    moiste, but tates like pepper on the outside ond basic pork chop on the inside
    Sandra Kelly a year ago
    Great and easy recipe.