Spice Rubbed Pork Roast Recipes

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PORK ROAST WITH THE WORLD'S BEST RUB



Pork Roast with the World's Best Rub image

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

Steps:

  • Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  • Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

SPICE-RUBBED ROAST PORK LOIN



Spice-Rubbed Roast Pork Loin image

Trussing the pork loin prevents the herbs from shifting during cooking. What's more, it makes a beautiful presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

4 tablespoons celery seed
2 tablespoons very coarsely ground caraway seeds
Two 8-ounce pork tenderloins, trimmed of fat
3 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
2 large sprigs of sage
Kitchen string
1 tablespoon extra-virgin olive oil
Seared Plums

Steps:

  • Preheat the oven to 400 degrees.
  • Combine the celery seed and caraway seeds on a shallow plate and set aside. Brush the tenderloins with mustard all over. Season with salt and pepper and roll into the spice mix. Lay a sage sprig on each loin and truss every inch.
  • In an ovenproof skillet over high heat, add the olive oil. Sear the loins on one side for about 1 minute. Turn the pork and place in the oven. Roast for about 7 to 9 minutes; turn and roast for 7 to 9 minutes more. The tenderloin will be medium when the internal temperature, taken with a meat thermometer, is 145 degrees for medium, 150 degrees for medium well.
  • Remove the meat to a cutting board and let rest for 10 minutes. Cut into 1/2-inch slices. Arrange 3 slices on each plate and serve with the Seared Plums.

SPICE RUBBED PORK ROAST IN BEER GRAVY



Spice Rubbed Pork Roast in Beer Gravy image

I tried this when we were bored with 'boring pork' and 'boring gravy'. The rub has a kick and the gravy was a hit with the kids!

Provided by KayDe5056

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 16

2 tablespoons butter
2 cloves garlic, minced
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon dried thyme
½ teaspoon dry mustard
1 pinch dried marjoram
1 pinch dried basil
1 (3 pound) boneless, center-cut pork loin roast
1 ½ teaspoons salt
16 ounces beer
3 tablespoons all-purpose flour
1 tablespoon garlic salt
½ teaspoon onion powder

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
  • Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
  • Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 7.8 g, Cholesterol 117.9 mg, Fat 22.4 g, Fiber 0.7 g, Protein 37.9 g, SaturatedFat 9.3 g, Sodium 1583.6 mg, Sugar 0.2 g

SPICE RUBBED PORK ROAST



Spice Rubbed Pork Roast image

This is just a simple way to prepare a pork loin. I usually buy half a loin which will feed my husband and I for about 4 meals or so. This is just one of the ways I cook it up!

Provided by Chef Jean

Categories     Pork

Time 1h17m

Yield 4 lbs, 4-6 serving(s)

Number Of Ingredients 5

4 lbs pork loin
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 teaspoons rubbed thyme (ground thyme)
1 1/2 teaspoons ground coriander

Steps:

  • Preheat oven to 325.
  • Leave about 1/4 inch of fat on one side of the loin.
  • Mix the spices together and rub all ove the loin.
  • Place in a raosting pan and cook in oven for 1 1/4 hours.
  • Let rest for 5 minutes before slicing thinly.

Nutrition Facts : Calories 961.3, Fat 63.7, SaturatedFat 22.1, Cholesterol 272.2, Sodium 1935.2, Carbohydrate 0.9, Fiber 0.5, Protein 90.5

ROASTED PORK WITH FENNEL SPICE RUB



Roasted Pork with Fennel Spice Rub image

Provided by Michael Chiarello : Food Network

Yield 8 servings

Number Of Ingredients 12

2 Tbs. extra-virgin olive oil
2 cups thinly-sliced onions
Gray salt
freshly-ground pepper
1-1/2 tsp. finely-chopped fresh sage
1/2-cup water
4 lbs. pork leg or shoulder, at room temperature
About 1/4-cup Fennel Spice (recipe follows)
1 cup fennel seeds
3 Tbs. coriander
2 Tbs. white peppercorns
3 Tbs. kosher salt

Steps:

  • PORK: Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions stop releasing water (about 3 minutes). Add the water, cover and cook until the onions are very tender (about 10 minutes). Uncover and saute until the onions are very soft and the pan is dry again (about 2 minutes). Season well with salt and pepper.
  • Preheat the oven to 275 degrees F. Peel back the pork skin and spread the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the Fennel spice. Arrange the meat on a rack in a roasting pan and cook until the meat is very tender (approx. 6-8 hours). The meat is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight or put it in the oven in the morning and let it cook all day - it doesn't need to be attended.
  • FENNEL SPICE RUB: Put the fennel seeds, coriander seeds and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light-brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades. Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender or grinder occasionally to redistribute the seeds. Store in a tightly-sealed glass jar in a cool, dry place, or freeze.

MY FAVORITE NEARLY NON-FAT SPICE RUBBED PORK LOIN ROAST



My Favorite Nearly Non-Fat Spice Rubbed Pork Loin Roast image

This is inspired from a recipe posted on turnersouth.com. I wasn't sure about it, but DH really wanted to try it. It is the best piece of pork I've ever eaten and am putting it here so that I never ever lose the recipe! It's so simple that even the most tender chef can't make a mistake on this one. P.S. It may seem like a lot of pepper, but when it's cracked instead of ground the flavor is completely different. I actually HATE pepper on my meat, so trust me, it's not too much. *RECIPE UPDATE AUGUST 2006* In a March 2006 "Cook's Illustrated" magazine gave a great way to reduce the "heat" when using peppercorns. I haven't tried it, but put the method here for safe-keeping and future use in this recipe. I've made a few tiny changes. ***REDUCING HEAT IN PEPPERCORN RECIPES*** To do this take equal amounts of peppercorns and olive oil, (they used 5T each) PLUS 1.5 Tsp additional olive oil and 2 teaspoons kosher salt. Then heat peppercorns and oil in small saucepan over very low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. If you prefer an even lower heat, milder pepper flavor, drain the cooled peppercorns in a fine-mesh strainer and then toss them with 5 tablespoons of fresh olive oil.

Provided by Bess Ebee

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs boneless center-cut pork loin (roast)
1 1/2 tablespoons fresh cracked pepper (**see instructions below)
3 tablespoons parmesan cheese, If you do choose fresh Parmesan, then be sure it's grated (the shakeable kind in the green can, powdery)
1 tablespoon fresh rosemary (finely chopped, or 2 t dried)
2 teaspoons dried basil
2 teaspoons dried thyme leaves
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1 -2 teaspoon fine grained salt (the parmesan has a lot of salt, so be careful not to over salt)

Steps:

  • Preheat oven to 350°F (important for tender roast).
  • Pat pork roast dry with paper towel.
  • In small bowl stir together all spices (see note below regarding peppercorns) with the parmesan cheese to make the "rub".
  • **To crack the black peppercorns put whole peppercorns into a double-bagged zip lock type bag and beat with meat pounder, the bottom of a heavy sauté pan or roll with rolling pin until most of the peppercorns are at least cracked in half (will chip if you do on tile countertop) This seems like a LOT of pepper, but believe me it's the perfect amount. (If you use ground pepper you will not get much pepper flavor, and it will be incredibly hotter. You will need to adjust pepper to about 1 tsp).
  • Rub herb mixture over entire roast for about 1 minute. You should have LOTS of herb mixture left over. The roast will have a very thick coating.
  • Pool 1T of olive oil in bottom of the smallest, shallow baking dish that the roast will fit into. Place the roast fat side up over the olive oil (if you have fat on it). Put some of the extra herb rub underneath the roast and pile the remaining herb mixture on top of the roast.
  • Pour 1/2 cup of water in bottom of pan to keep the drippings from burning.
  • Put in oven and bake uncovered for approximately 1 hour until internal temperature reaches 145°F.
  • **PLEASE NOTE After about 30 minutes of baking the water will have evaporated and you should have some nice golden bits. You will have to add enough water to cover the bottom 1/4 inch of the roast itself at that point no more, no less. Watch it carefully and do not let the drippings burn. By the end of cooking it should have reduced to about 1/4 to 1/2 cup of liquid.
  • Once internal temperature reads 145-150°F immediately remove the roast from the oven and cover the pan with foil for a minimum of 15 minutes before slicing. **Side Note: The key to a tender roast is to use a meat thermometer and follow up with the tenting method. This allows the internal temperature of the roast to raise another 10 degrees after it comes out of the oven so that the meat gets completely cooked to a safe temperature, and is so moist and juicy. I learned this from watching America's Test Kitchen and they are SO right on about that.
  • If you would like to use the drippings for a sauce, STRAIN out all the herbs first. Then add about a teaspoon of cornstarch to the remaining liquid and heat until it thickens a bit. I wouldn't recommend reducing it as it's a bit salty. I added about 1/4 cup of MonteVina pinot grigio wine as well to thin it out a bit and it was so good!
  • Drink the rest of the wine with the meal!

SPICY PORK ROAST



Spicy Pork Roast image

I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8-10 servings.

Number Of Ingredients 9

2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1-1/2 teaspoons ground mustard
1-1/2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon rubbed sage
1/4 to 1/2 teaspoon cayenne pepper
1 boneless pork loin roast (3 to 3-1/2 pounds)

Steps:

  • Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

LISU SPICE-RUBBED ROAST PORK



Lisu Spice-Rubbed Roast Pork image

Provided by Jeffrey Alford

Categories     Pork     Roast     Dinner     Meat     Spice     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 5 to 6 (main course) servings

Number Of Ingredients 6

About 2 tablespoons lard or bacon drippings
About 1 1/2 pounds boneless pork butt or loin, no more than 2 inches thick at its thickest
2 teaspoons freshly grated nutmeg
1 1/2 teaspoons dry-roasted Sichuan peppercorns, ground
1/2 teaspoon freshly ground black pepper
1 teaspoon salt

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350°F. Use a little of the lard or bacon drippings to grease the bottom of a roasting pan.
  • Rinse off the meat and dry thoroughly. Set aside.
  • Put all the spices and the salt in a small bowl and stir to mix well. Use your fingertips to rub the spice blend all over the meat. Place the meat in the roasting pan with its largest surface facing up. With your fingers or a spoon, dab the remaining lard or drippings all over the top of the meat.
  • Roast for 50 minutes to 1 hour, until cooked through (timing will vary with the thickness of the meat; if it is 2 inches at its thickest point, it will take closer to an hour). Remove and let stand for 5 minutes.
  • Thinly slice the meat. If you wish, deglaze the pan with a little water and pour the pan gravy over the slices of meat. Grilled Spice-Rubbed Pork: You can come closer to the original fire-cooked pork of the Lisu if you cook the meat over a charcoal grill. Use pork butt or loin cut crosswise into 3/4- to 1-inch-thick slabs. Rub on both sides with the spice blend, then grill slowly (over medium heat), turning the meat once partway through, and basting it with a little lard or oil to keep it moist, until it is cooked through (20 to 30 minutes). Thinly slice before serving.

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From seasonedkitchen.com


THE ULTIMATE PORK ROAST (IN OVEN!) - FIT FOODIE FINDS
2021-11-30 Bake: Bake the pork roast in oven at 350ºF for 60 minutes. After 1 hour, use a meat thermometer to check the temperature of the thickest part of the pork. Continue to cook in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
From fitfoodiefinds.com


HOW TO COOK A PORK BONELESS SIRLOIN ROAST? - VERYMEATY
Preheat oven to 350 degrees Fahrenheit. In a small mixing basin, whisk together all of the ingredients except the pork until smooth. Allow for a few minutes for the spices to melt together and the sauce to thicken. It will have a paste-like texture. Rinse and pat dry the roast.
From verymeaty.com


RUB FOR PORK ROAST RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


HOT EATS AND COOL READS: SPICE RUBBED OVEN ROASTED PORK LOIN …
2020-10-09 Preheat oven to 375 F degrees. Mix seasonings together in a small bowl and massage into the pork loin roast. Add pork loin to a baking dish with the fat cap facing up. Cook the pork loin until it reaches a temperature of 145 F degrees, about 60 minutes. Remove the pan from the oven and transfer the pork to a clean cutting board and allow to ...
From hoteatsandcoolreads.com


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