Cumin Coriander Pork Rub Recipes

CUMIN-CORIANDER PORK RUB

Steps:

• Combine all the ingredients and store in an airtight container at room temperature.
• TO USE: Season both sides of your meat with 1-1/2 tsp of rub. Grill or bake in 425F oven. Oven cooking will take about 35 minutes.

CORIANDER AND CUMIN RUBBED PORK CHOPS

Steps:

• Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
• Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

BIG JAMES' PORK RUB

Steps:

• Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.

GRILLED MOROCCAN SPICED PORK TENDERLOIN

Steps:

• In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
• Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

CORIANDER-HERB SPICE RUB

Steps:

• Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days.

PORK CHOPS CORIANDER-CUMIN SPICE RUB

Steps:

• Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.
• Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.
• Serve pork chops sprinkled with cilantro and garnish with lime wedges.

CORIANDER AND CUMIN RUB

Steps:

• Combine ingredients and rub onto meat.
• Place in a zipper-locking plastic bag . Squeeze out air and refrigerate 1 hour to marinate.
• Note: Slash your meat in a cross-hatch pattern for deeper flavor penetration prior to slathering on the rub.

CORIANDER & CUMIN-RUBBED PORK CHOPS RECIPE - (4.4/5)

Steps:

• 1. Mix together salt, cumin, coriander, garlic, and 1 tbsp. olive oil to form a paste. *The easiest way to make a paste is to mince garlic, sprinkle with salt, let sit a minute. Then, using flat side of knife, mash garlic until it becomes a paste.* Season pork chops with pepper, and rub with paste. 2. Heat remaining tbsp. oil in a skillet over medium heat, and cook chops about 5 minutes on each side, to an internal temp. of 145 dF. (Try 3-4 minutes per side). Turn chops once or twice to keep paste from burning. If it starts to burn, reduce heat to medium-low. Per Serving: 278 cal; 22g fat (4.5g sat fat); 15.5g protein; 4.8g carb; 2.1g fiber; 615mg sodium; 38mg chol