PORK LOIN RUB RECIPES

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ROAST PORK LOIN WITH GARLIC AND ROSEMARY RECIPE RECIPE ...



Roast Pork Loin with Garlic and Rosemary Recipe Recipe ... image

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Provided by EPICURIOUS.COM

Yield Serves 8

Number Of Ingredients 6

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

ROAST PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES



Roast Pork Loin | Pork Recipes | Jamie Oliver Recipes image

Spanish flavours are awesome with the slow-roast pork loin – try stuffing it into some warm pittas

Total Time 1 hours 50 minutes

Yield 8

Number Of Ingredients 18

2 kg higher-welfare rib-end loin of pork skin on, French-trimmed
sea salt
freshly ground black pepper
5 teaspoons smoked paprika
1 lemon juice of
olive oil
3 red onions finely sliced
6-8 fresh red, yellow and green chillies
120 g small whole iberico chorizo sausages thickly sliced
6 bay leaves
2 sprigs fresh rosemary finely chopped
3 x 400 g good-quality tinned plum tomatoes roughly chopped
2 handfuls fresh ripe tomatoes halved
4 x 410 g tinned black-eyed beans drained
5 cloves garlic peeled and finely chopped
1 handful fresh flat-leaf parsley chopped
red wine vinegar
soured cream to serve

Steps:

    1. Preheat your oven to 240ºC/475ºF/gas 9. First, score the skin of the pork in a criss-cross pattern every 1cm/½ inch with a sharp knife, trying not to cut into the meat itself. Mix a little salt with a teaspoon of paprika, the lemon juice and a little olive oil, then rub this over the meat and into the score lines. Put the meat in a high-sided roasting tray and cook in the preheated oven for 30 minutes to start the skin crisping up.
    2. Remove the meat from the oven, turning the heat down to 180ºC/350ºF/gas 4. Take the pork out of the tray and put it to one side, then spoon out half the fat and discard it. Place the tray on the hob, add the onions, whole chillies, chorizo, bay leaves and rosemary with the remaining paprika, and fry gently until the onions are soft. Add all the tomatoes, the beans, garlic, parsley and a wineglass of water to the tray, stirring and scraping up all the lovely sticky bits from the bottom. Place the pork on top, return to the oven and cook for another hour or so or until the skin is crispy and the meat is meltingly tender.
    3. When cooked, remove the pork from the tray and allow to rest. Taste the sauce and season with salt, pepper and a few swigs of red wine vinegar to give it a twang. Then remove the chillies and control the heat by chopping up as much chilli as you like and stirring it back into the sauce. Lovely served with soured cream.

Nutrition Facts : Calories 906 calories, FatContent 51.5 g fat, SaturatedFatContent 18.5 g saturated fat, ProteinContent 53.8 g protein, CarbohydrateContent 46.8 g carbohydrate, SugarContent 10.5 g sugar, SodiumContent 1.17 g salt, FiberContent 15.6 g fibre

More about "pork loin rub recipes"

OVEN-ROASTED PORK LOIN WITH DRY RUB RECIPE - FOOD.COM
A highly rated recipe from All Recipes.com/submitted by branchan that I have tweaked just slightly I feel for the better! ---I also use this rub on boneless Boston butt roast that I roast in the oven and then slice, for a pork loin about 1/2 to 3/4 cup of the rub should be enough although you may use more if desired --- the roast needs to marinate for a minimum of 6 hours or up to 24 hours in the fridge, then must sit out at room temperature for a couple hours before roasting, so plan well in advance, make certain to line your pan completely with foil, because of the brown sugar it will be very hard to clean, or use a heavy disposable foil pan.
From food.com
Reviews 4.5
Total Time 8 hours
Calories 641.9 per serving
  • *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.
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BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES
Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
    1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
    2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
    3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
    4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
    5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
    6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
    7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
    8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
    9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
    10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
    11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
    12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
    13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.
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BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES
Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
    1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
    2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
    3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
    4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
    5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
    6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
    7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
    8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
    9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
    10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
    11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
    12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
    13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.
See details


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Seasoned with a flavorful rub of sage, oregano, thyme and nutmeg, this mouthwatering roast is perfect for special occasions. The impressive entree will have guest asking for seconds.—Edith Fisher, Leyden, Massachusetts
From tasteofhome.com
Reviews 4
Total Time 01 hours 45 minutes
Category Dinner
Calories 219 calories per serving
  • In a small bowl, combine the first seven ingredients. With a sharp knife, cut 1/2-in.-deep slits in fat side of roast. Rub spice mixture into slits and over roast. Place roast fat side up in a shallow roasting pan. Place onion and carrots around roast. , Bake, uncovered, at 350° for 1 hour 40 minutes or until tender. Let stand for 15 minutes before carving.
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SLOW COOKER HONEY & MUSTARD PORK LOIN RECIPE | BBC GOOD FO…
Prep this honey and mustard pork loin in the morning to get a head start on Sunday lunch. Cooking it in a slow cooker creates beautifully succulent meat
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Total Time 6 hours 30 minutes
Category Dinner
Calories 597 calories per serving
  • Lift the pork out of the slow cooker, wrap and leave to rest for 10 mins before carving. Serve with the cooked vegetables and some greens, if you like.
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Pork loin is a relatively lean cut of meat compared to other proteins. Using a smoked pork loin rub can be a great help for adding flavor to pork. A thick layer of spice rub will not only give great taste, but also add a coat of crunchy texture to the outside of the smoked pork.
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