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Author Notes: 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
Food52 Review: 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
- 3 tablespoons finely ground coffee
- 2 tablespoons paprika
- 1 1/2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons ground thyme
- 1 teaspoon black pepper
- 3 to 4 pounds pork loin roast
- 1 to 2 tablespoons olive oil
- 1 cup chicken broth or water
- 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.
- Carve and serve with pan juices!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe Made with Coffee
- This recipe was entered in the contest for Your Best Weeknight Roast