Amazing Pork Dry Rub! Plus Tips for the perfect Pork Tenderloin!
6:49:00 PMUnknown
So as weird as it may sound, I have always been really intimidated by pork. I don't eat it or cook it almost ever. (Except bacon. Bacon is always an exception.) However... my husband and even kids really, really like pork tenderloin. I would occasionally pick up pre-seasoned ones from a local grocery store but then one day we found an awesome deal on a two pack of pork tenderloins at Costco and BAM. I
So after a lot of trial and error, I figured out a dry rub that was an evolution of bits and pieces of what other people recommended that I carved out into my very own version of what I consider one of the tastiest pork dry rubs ever. And, not to stop there, I also figured out what worked best for keeping my pork tenderloin moist, delicious, and so flavorful. YES. Never would I have thought I would be this pleased about something involving pork.
Below I am going to share with you both the dry rub (a Sweet version and a Sweet and Spicy version) as well as how I cook my pork tenderloins. The dry rub can, of course, be used for other dishes/meats and can be sealed and stored for up to 2-3 months. Be sure to watch the video to get more details on the whole process.
I hope this helps out any other person looking for a more surefire way to cook a pork dish but more importantly, I hope you enjoy it! =)
lv,
Courtney
(Full Recipe Below)
Recipe Printable: http://tinyurl.com/printableporkrub
Video How To:
Full Recipe:
Amazing Pork Dry Rub and a
Delicious Pork Tenderloin Recipe
1
1⁄2 cups brown
sugar
3/4 cup
sugar
2 tablespoons
ground & coarsely ground black pepper
1 -
2 tablespoons kosher
salt
2 teaspoons
ground ginger
4 teaspoons garlic
powder
4
teaspoons onion
salt
1 tablespoon
dry mustard
1
1⁄2 teaspoons ground
cumin
1/2 teaspoon
dried thyme (crushed)
1
1⁄2 teaspoons paprika
For the Sweet & Spicy version:
1/2 -
2 teaspoons ground red pepper
(cayenne)
---------------------------------------------------------------------------------------------
Whisk ALL ingredients
together in a bowl. Make sure all elements are completely incorporated.
Using a large deep
pan (around 9x12), line entire area with foil leaving extra hanging over the
pan sides.
Add about 4 large
spoonfuls of the dry rub to a gallon Ziploc bag. Place one pork tenderloin into
bag and seal. Mix and shake until pork is fully covered. Place in foil lined
pan. Repeat with a second tenderloin. Leftover dry rub can be kept in a sealed container
for 2-3 months.
Let the pork sit in
the refrigerator for a minimum of 15 mins but you can leave it as long as over
night.
Heat oven to 325
degrees F. Pull the excess foil up and around pork. Leave the top tented, not
wrapped, over the two tenderloins. Cook between 1-2 hours (the time greatly
depends on the size/thickness of your tenderloins as well as your oven. Make
sure pork is white all the way through and once done, let sit for about 10 mins
before serving. Enjoy!
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