When Rubbing your Pork Loin is a good thing.....

Five years ago, I was looking for a new way to prepare pork loin.  I was tired of the  recipe I was using...marinating then grilling over open flames.  It is delicious when cooked properly but a few minutes too long and you might as well take the longish piece of rubberized meat and place it at the bottom of your front door to keep the drafts out.

I was watching a program about dry rubs on ribs used in a Texas barbecue contest, and that gave me the idea to search the internet for a good rub for a pork loin.  The first one I settled on was more than impressive.  When I sliced through the meat, the juices that flowed, made me think it wasn't done, but it was.  It was so tender and the spicy and sweet outer crust from the rub was absolutely a fantastically new and delicious way to enjoy pork loin.  I wont tire of this recipe because the rub is so tasty and alive with flavor...a perfect way to dress up a pork loin.  A great robust white or red wine partners perfectly with the intense range of flavors the rub infuses into the meat.  Oh and as far as saving money, there is almost always a market somewhere every week that has pork loin on sale...buy a few and freeze em!

Pork Roast with an out of  this world rub

2 to 2 1/2 pound boneless pork loin

1 1/4 cups brown sugar, firmly packed

2/3 cups granulated sugar

3 tbsp coarsely ground black pepper

2 tbsp kosher salt

2 tbsp ground ginger

4 1/2 tsp garlic powder

4 1/2 tsp onion salt

1 tbsp dry mustard

1 1/2 tsp crushed red pepper (cayenne)

1 1/2 tsp ground red pepper (cayenne)

1 1/2 tsp ground cumin

1 1/2 tsp paprika

3/4 tsp dried thyme, crushed

Mix all above dry ingredients together very well in small bowl

Heat oven to 325 degrees

Take half of the rub mixture and sprinkle evenly  on all sides of the pork

Using your fingers to rub into pork

Place roast on rack in a shallow roasting pan

Roast uncovered until internal temperature is 150 degrees

Depending on on your oven this can take between 40 minutes and 1 hour

Remove from oven and immediately cover loosely with foil

Let stand 15 minutes before slicing

You can store the other half of the rub in an airtight container at room temperature for up to three month

May your day be filled with spicy sweetness!

robert