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
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
Ingredients
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3 tablespoons
finely ground coffee
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2 tablespoons
paprika
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1 1/2 tablespoons
brown sugar
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1 tablespoon
kosher salt
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1 tablespoon
ground cumin
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2 teaspoons
garlic powder
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2 teaspoons
ground thyme
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1 teaspoon
black pepper
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3 to 4 pounds
pork loin roast
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1 to 2 tablespoons
olive oil
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1 cup
chicken broth or water
Directions
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Preheat oven to 350°F. Prepare a roasting pan with a rack for the pork.
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For the rub, thoroughly mix together the coffee, paprika, brown sugar, salt, cumin, garlic powder, thyme, and pepper.
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Spread the rub on all sides of the roast. Let sit in the refrigerator if desired, or place roast into the roasting pan.
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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.
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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.
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Carve and serve with pan juices!
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