Oven-Roasted Pork Loin With Dry Rub
photo by TrevK
- Ready In:
- 1 1⁄4 cups brown sugar, packed
- 2⁄3 cup white sugar
- 3 tablespoons fresh coarse ground black pepper
- 2 tablespoons kosher salt or 1 tablespoon salt
- 2 tablespoons dry ginger powder
- 1 1⁄2 tablespoons garlic powder
- 1 tablespoon onion salt
- 1 tablespoon mustard powder
- 1 1⁄2 teaspoons cayenne pepper
- 1 1⁄2 teaspoons cumin
- 1 1⁄2 teaspoons paprika
- 1 teaspoon dried thyme, crushed
- 1 (3 -4 lb) pork loin roast
- 10 fresh garlic cloves (can use more or less)
- 1⁄4 cup olive oil
- In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
- Make small slits and stuff a garlic clove in the slit (do this all over the roast).
- Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
- Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
- Place roast in a foil-lined shallow roasting pan.
- Let the roast sit out at room temperature for a couple hours.
- Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
- Remove and cover with foil, let stand for 20 minutes before slicing.
- *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.
Questions & Replies
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I have to ask, is there a typo in the amount of pepper? When I made this, I thought three tablespoons was alot, but based on all the reviews, I followed the recipe to a T. The taste of pepper was very overpowering and we had to scrape off the outer skin. I did marinate for two days and the meat was VERY tender and juicy. I will make this again using about 3 TSP of pepper to give it a fairer shake and hopefully a higher review. I think this recipe has promise.
Very good... Sweet and Spicy... I don't like cayenne pepper... and I should have not put a tsp in... but at the same time we loved it. Just dipped the meat in sour cream... to get rid of the heat... the kids loved that! ;O) Now my FIL who loves heat would have laughed at me... since I know it really wasn't that hot. LOL... I only let it sit for 3 hours... but that was enough... loved it!! Oh and I didn't have onion salt... used onion powder... I didn't know what the oven should be on... so I started at 400 and immediately turned it down to 350 once I had it in the oven. I did 1.5 hours for 4 lbs... the dark meat was juicy the whiter meat not so much. I took it out well over 160. Oh well.. Had this with broccoli and baked potato... ok microwaved... I have kids...