Recipe by DADCOOKS
"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."
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coarsely ground black pepper
1 1/2 teaspoons
dry mustard powder
red pepper flakes
dried thyme leaves
1 (2 1/2 pound)
boneless pork loin roast
I felt bad for this recipe as the review before mine was 3 stars only. It was a great rub, that's for sure. I put the rub on early in the morning. My only issue with this recipe was the rub turned into a glaze and slid off the pork leaving one heck of a burned mess in my baking dish. I had enough rub for 2 pork roasts. Used one today and froze the other with the rub on. We didn't find it spicy at all,as the other reviewer did. This is a really good recipe! Glad we tried it. Thanks for sharing DADCOOKS.
The rub was perfect! Added a little more cayenne and smoked paprika for more heat and it turned out great!! I find that if I just rub in the rub and cook it the crust turns out better than if I let It sit because then it turns into more of a glaze.
I used this on pork tenderloin, which I smoked over apple chips in my gas grill. Everyone loved it, but the heat was a little much for the kids. Next time, I'll dial the cayenne back a bit, and use regular paprika instead of smoked paprika. (If I were doing this in the oven, I'd use smoked).
Pork Roast with World's Best Rub Haiku: "Used 3 pound pork loin, only needed half the rub! It IS really spicy." As indicated by another review, yes, it's a fiery rub, but I also found it to be too sweet w/ even the 1/4 c. of brown sugar from my halving all of the seasoning. I can't imagine using all of the rub on a 2-3 lb. cut of pork. My pork loin was done in about the time indicated by the recipe, and we were too impatient to eat (smelled really great while baking!) Daughter would not eat it ("milk milk milk! Too spicy!") and I found that I only liked it once it had sat out for awhile and I was able to slice it really thin and put it on a sandwich. If I were to make this rub again, I would decrease the black and red peppers along w/ the brown sugar, but keep the rest the same.
I made this as written. Very spicy. I would at least cut the rub by half. i can't eat it as is, so I will try braising it tomorrow.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Roast with the World's Best Rub
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 151
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