Pork Roast with the World's Best Dry Rub
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Adapted from: DADCOOKS via Allrecipes (allrecipes.com)
Prep Time: 10 minutes + 4 hours marinating | Cook Time: 50 minutes | Serves: 6
Calories: 359 per serving
This dry rub earns its name. Brown sugar, mustard, ginger, cayenne, cumin, thyme, and paprika — it's a complex blend that penetrates all the way through the meat and bakes into a sticky, mahogany-colored glaze that you'll want to put on everything. The patience required is the 4-hour rest in the fridge. Everything else is effortless.
Ingredients
The World's Best Dry Rub:
- 1/2 cup brown sugar
- 1 Tbsp coarsely ground black pepper
- 1 Tbsp kosher salt
- 1½ tsp garlic powder
- 1 tsp dry mustard powder
- 1/2 tsp ground ginger
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme leaves
The Roast:
- 1 boneless pork loin roast, 2½ lbs
Instructions
- Combine all the rub ingredients in a bowl and mix well.
- Coat the entire surface of the pork loin generously with the spice rub on all sides, pressing it in so it adheres.
- Wrap the seasoned roast tightly in plastic wrap. Place in a 9x13-inch baking dish and refrigerate for at least 4 hours, or overnight for maximum flavor penetration.
- When ready to cook, preheat your oven to 350°F (175°C). Remove the plastic wrap and return the roast to the baking dish.
- Bake uncovered for approximately 50 minutes, until the internal temperature reaches 145°F (63°C) at the thickest point. The rub will have formed a deep, caramelized crust.
- Remove from the oven, cover loosely with foil, and rest for 10 minutes before slicing.
Nutrition Facts (per serving)
Calories: 359 | Protein: 31g | Fat: 17g | Carbohydrates: 20g | Sugar: 18g
Pro Tip: The rub keeps for weeks in an airtight jar — make a double or triple batch and use it on chicken thighs, ribs, or even salmon.
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