Prep 5 mins
Cook 2 mins
This is a rub that my Mother used to use for Pork Tenders.
- 3 tablespoons brown mustard seeds
- 1 teaspoon fennel seed
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seed
- 1 teaspoon whole black peppercorn
- 2 teaspoons dried thyme
- 1 tablespoon dry mustard
- 1 teaspoon ground ginger
- 2 teaspoons coarse salt
- 1 teaspoon sugar
- Place the first 5 ingrediants in a dry skillant. Place over medium heat, moving the skillet to keep seeds from burning, until aromatic, about 2 minutes. Mustard Seeds will begin to pop. Transfer seeds to a spice grinder, cool slightly, and pulse until finely chopped but NOT powdery. Transfer to a small bowl and stir in rest of the ingrediants.
Wow, this is robust and flavorful. I am using it for chicken rather than pork. The tiny bit of sugar is probably what helps the rub sear into the meat. A different flavor profile than what I've been used to having, and a nice change of pace. Thanks, Gone Fishin'! Made for PAC Fall 2008.