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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.
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
tablespoons finely ground coffee
tablespoons brown sugar
tablespoon kosher salt
tablespoon ground cumin
teaspoons garlic powder
teaspoons ground thyme
teaspoon black pepper
3 to 4
pounds pork loin roast
1 to 2
tablespoons olive oil
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