This rub elevated a baked pork loin. I've used it on barbecue meat before, but I was happy to find it was wonderful used in the oven. —Leith Devine
Test Kitchen Notes
This is a new weeknight go-to: Keep extra rub on hand and there's virtually no prep time. Tasting the rub by itself, I was concerned that it was going to be a bit too salty. But on the meat, perfection. It's just enough to add flavor without being overwhelming. We used a pork tenderloin—as I was only cooking for two—and it was delicious! I'll probably try it with beef or lamb as well. —Stephanie
finely ground coffee
1 1/2 tablespoons
3 to 4 pounds
pork loin roast
1 to 2 tablespoons
chicken broth or water
In This Recipe
Preheat oven to 350°F. Prepare a roasting pan with a rack for the pork.
For the rub, thoroughly mix together the coffee, paprika, brown sugar, salt, cumin, garlic powder, thyme, and pepper.
Spread the rub on all sides of the roast. Let sit in the refrigerator if desired, or place roast into the roasting pan.
Drizzle olive oil over the roast. Put 1/2 cup of broth or water in the bottom of the pan to prevent burning. The juices make a great sauce.
Bake until the internal temperature reaches 145°F to 150°F. Place foil over the pan if the outside of the roast gets too brown. Remove from oven and let sit for 15 minutes.