Pork Dry Rub can often be used with cooking pork ribs, chops, tender loin and you can even cook a shoulder cut in the slow cooker which creates a really good tasting pulled pork.
So in a good Pork Dry Rub you really want to have some sweetness which is found from using some sugar into the seasoning rub. You also want a little bit of spicy heat which comes from using Cayenne pepper in the mix, also there is usually paprika, black pepper, chilli powder and ground cumin.
I will be showing further down in this article how to make a simple but tasty Pork Dry Rub. But as always if you just don’t have the time or its easier for you, then buying this seasoning in a pre mixed format can be found online, often there are different brands each with its own flavours and worth trying until you find the one for you.
Using a dry rub when cooking does have its advantages, because when the meat has had a dry rub applied and is cooking all the spices finds there way into the meat with the juices as it is cooking.
Another great tip for cooking with a dry rub is the meat docent need to be cooked with a sauce, this can be simply added after cooking or you can add it towards the end of cooking which means the sauce tends not to ruin so easily.
Try this really easy and tasty pork tender loin with dry rub recipe. I like to cook it wrapped in foil and slowly cook for 2 hours, it is really succulent and tasty, but you can also cook it in a skillet, frying pan or on the BBQ. This can be served with a lovely salad or some fresh vegetables.
Serves 4-6 people
4 table spoons brown sugar
2 table spoons smoked paprika
1 table spoon fresh ground black pepper
1 table spoon sea salt
2 tea spoons chilli powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon of ground cumin
1 teaspoon cayenne pepper
2 Pork tenderlions
Preheat the oven to 160°C or 320°F
Take a medium to large mixing bowl and add all the spices and seasonings together and using a whisk give them a good mix up until nicely blended.
Take the pork tender loin and place into the bowl and rub the seasonings into the meat giving a generous application.
Once this completed, using some cling film wrap the meat up and place into the refrigerator for 2 hours.
Now take 2 sheets of foil and wrap a tenderloin in each, place onto a baking sheet and place into the middle of the oven for 2 hours.
Or you can cook the meat how ever you prefer, once cooked leave to rest for 10 minutes before you start to serve.