Pork Roast With The World's Best Pork Loin Rub Recipe - Allrecipes.com
Pork Roast With The World's Best Pork Loin Rub Recipe

Pork Roast With The World's Best Pork Loin Rub

Recipe by  

"Rubs are mixtures of spices that act like a dry marinade. They can be applied 10 to 20 minutes before cooking or longer to intensify the flavor. This rub also works well on chops or tenderloin. Serve with mashed potatoes and steamed vegetables."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the brown sugar mixture* evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until the internal temperature is 145 degrees F (63 degrees C), about 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.
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  • *Note: Store remaining brown sugar mixture in airtight container at room temperature up to 3 months; use on pork roasts or chops before roasting or grilling. Recipe makes about 3 1/2 cups dry rub.

Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2008

This was really great. I'm not a fan of pork loins because I always seem to dry them out and there is never much flavor but I gave it another whirl and WOW it was great. If you aren't a big fan on "hot" spices, cut back on the cayenne pepper. This recipe makes plenty of rub for additional meats so only use about half the amount for your roast. I had a 2 1/2 lb. top pork loin roast. I stuck the roast and the rub in a large ziplock bag...shook it up and let it sit in the fridge overnight. I then put it in the crockpot in the morning (don't add any liquid) on low and let it cook while I was at work for 8 hours and it was perfect. It fell apart and was very moist & juicy...and the house smelled great!

Most Helpful Critical Review
Nov 14, 2011

This rub is OK, but far from the World's Best. The rub from Chris Lilley in another Pork Board recipe, Rubbed and Grilled Pork Loin, is vastly superior. This one somehow manages to be a little too sweet and a little too spicy at the same time.

Feb 16, 2011

Soooo easy...any just dribbled olive oil on the roast, put apple juice in the bottom so it was setting in liquid and would not dry out...Served 23 people and they all wanted the recipe for the rub...

Nov 26, 2006

I made this for me and my finace and we both agreed that it was the best pork loin we'd ever eaten! I used all the ingredients except for the ginger (which I was out of and so was our grocery store). I also cooked it out on the grill instead of in the oven. I covered half the grill with aluminum foil and put the charcoal on the other half. (the indirect heat method) I put the loin on the aluminum foil and two cans of opened beer over the coals to create moisture. I cooked it for a little over an hour turning it about every 15 minutes. Also, if you turn up the sides of the aluminum foil the juices stay around the loin which helped keep it juicy and tender. We were able to cut it with a fork! I also spread some fresh garlic over the top of the loin and closed the aluminum foil around it for the last 15 minutes of cooking. I am definately going to cook this recipe again!

May 05, 2006

I used this rub with a 6lb roast and tripled the recipe. I didn't have all the ingredients (dry mustard, cumin, paprika, & thyme) and eliminated the sugar and cayenne pepper... but it was still wonderful! I also poured a little olive oil on top. Next time I think I'll baste the roast as it's cooking to help distribute the tasty juices on top too (the bottom was saturated with the wonderful flavors while the top was good - but not quite as tasty). I cooked it to internal temperature of 170 degrees and the roast was tender and juicy! I definitely recommend this recipe! I'm sure it's wonderful with the ingredients I left out too :o)

Apr 07, 2006

The flavor of the rub was very good. My family enjoyed the taste. I added potatoes, carrots, bell pepper and onion to the pan half-way through the cooking time and the vegetables were delicious also.

Jun 11, 2006

This was the best homemade rub we have ever had. One hint though: We made gravy from the drippings...big mistake...WOW what a kick to it! Other than that, I can't wait to try it on chicken breast before it hits the BBQ.

Jul 11, 2008

YUM!!! wow, i was so impressed with this recipe. So many great flavours.I rubbed the marinade over a 2.5lb pork rib roast (looked similar to a rack of lamb) then i cooked it for approx 1hr and 15mins uncovered(until it reached 150 degrees in a 325 degree oven. I then took it out and tented some foil over it until it reached 160 degrees. (approx 10 mins) then i sliced it in between the rib bones and it looked just like a large lamb chop. It was AMAZING!!!5 Stars. My husband who doesn't care for pork or leftovers, ate it 3 days in a row and cleaned the plate! Very impressed with this recipe and since i only used 1/2 cup of the rub, i have enough left over to do 2 more roasts in the near future. Thankyou so much for sharing this one.


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  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 2518 mg
  • 101%

* Percent Daily Values are based on a 2,000 calorie diet.

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