However you plan on cooking your succulent loin, then you're going to need a quality pork loin rub! A homemade dry rub is the just the thing for seasoning and adding a delicious crust whether you're grilling, frying or slow cooking. (See the bottom of the page for other recipes)
Ingredients: (makes about 9-10 tablespoons)
3 tbsp cumin seeds
2 tbsp dried rosemary
2 tbsp dried marjoram
2 tbsp Hungarian paprika (or regular paprika)
1 tbsp celery flakes
1 tbsp mustard powder
4 tsp peppercorns
4 tsp garlic flakes
4 tsp onion powder
4 tsp cayenne pepper
2 tsp sea salt
tbsp = tablespoon
Store your pork loin rub in an airtight jar in a cool place out of direct sunlight. Use within 3 months.
Note: For intense flavours and aromas, you could toast the cumin, mustard and peppercorns prior to grinding. See the grinding page for step-by-step info on this process.
Ingredient Note: This pork rub uses a few whole spices which are then ground. If you only have pre-ground powders, use these and reduce the quantities by half. For example, 4 teaspoons of peppercorns would equal 2 teaspoons of pre-ground pepper. Reduce any other ingredients you don't
have whole by half as well and stir in with any other powders when making.
If you have a tried and trusted method, keep on doing that...
Liberally cover your cut of meat and massage in so it's evenly covered. Cover with plastic wrap or foil and place in your refrigerator for an hour or two, or better, overnight.
An hour or so before cooking, take it out of the fridge and let the meat return to room temperature.