Pork Roast with the World's Best Rub

Pork Roast with the World's Best Rub

"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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Ingredients

5 h 10 m servings 359 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1033 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  3. 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.

Reviews

Read all reviews 21
  1. 23 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 t...

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Least positive
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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 ...

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 turn...

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 t...

Oh My!!! This was an awesome recipe made for guests with rave reviews - not too spicy, just a nice warm glow on the tip of the tongue. Will definitely make a batch of this rub to keep on hand f...

This recipe is awesome! I did not have time to marinate it as long as called for. I put the roast in a ziplock bag after rubbing it with seasoning and put it in the refrigerator for 2 hours. I ...

I made this rub with a 3lb pork loin without letting it sit for 4 hours and it turned out super.The rub actually turns into a nice crust that holds in the loin juices perfectly. It had the wonde...

Followed the recipe to the t. Let it sit with the rub for about 4 hours and then put it in the oven. When it got to almost temperature, took it out of the oven and let it rest for a few minutes....

A little spicy for us. Added 1/4 cup more brown sugar and it was awesome! I double it and freeze the rest until I want it again. Great on chicken too.

Loved it!! I added a bit more smoked paprika and doubled the recipe (except for the cayenne) because I like to make slits through the roast, fat side up and stuff a bit of the dry rub in. It tur...

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