Pork Loin Rub

The Texas Spice Rack.com

Pork loin Rub

You need to use whole spices for this recipe, because they are more pungent in flavor and aroma. The spices will need to be dry roasted to bring out more of the flavors. Roasting the spices will make your kitchen smell wonderfully fragrant.

3 Tb. Brown mustard seed

1 tsp. fennel seed

2 tsp. coriander seed

1 tsp. cumin seed

1 tsp. whole black pepper seed (tellicherry)

2 tsp. dried thyme

1 tsp. ground ginger root

1 ½ tsp. Coarse salt

1 tsp. sugar

Mustard ( optional) I use my homemade mustard

Option: bacon wrap the pork loin, then sprinkle with course pepper

Place brown mustard seed, fennel, coriander, cumin, and peppercorns in a dry cast iron pan. Place over medium heat, moving skillet to keep seeds from burning, until aromatic, about 2 minutes. Mustard seeds will begin to pop. Cool slightly, then transfer seeds to a spice grinder, pulse until finely chopped, but not powdery. Place mixture in small bowl and stir in the thyme, ginger, salt, and sugar.

Store the rub in an airtight container in a dark place

Preheat oven to 425 degrees. Rub pork loin with mustard (optional),Rub pork loin with about 2 Tb. Spoons of the rub. Bake for about 25 minutes.

 With some of the leftover pork loin I enjoy it in a salad. I slice the loin then heat it up in a pan with some of the rub mix and butter and sauté until hot.