Spice Rubbed Pork Roast Recipes

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PORK SHOULDER ROAST WITH DRY SPICE RUB



Pork Shoulder Roast With Dry Spice Rub image

Pork shoulder roast is inexpensive and when prepared correctly is so delicious it proves you don't have to rely on pricier cuts to make an impression.

Provided by Peggy Trowbridge Filippone

Categories     Dinner     Entree

Time 12h20m

Yield 8

Number Of Ingredients 8

4 to 5 pound pork shoulder roast
1/4 cup brown sugar (packed)
2 tablespoons sweet Hungarian paprika
2 teaspoons Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried sage (rubbed)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • To start, trim the tough skin from the pork shoulder, leaving a 1/4 inch layer of fat on the meat.
  • Then, whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. If you don't have a whisk, use a fork as a substitute.
  • Pat the dry rub into the exterior of the pork roast.
  • Place the pork in a large plastic bag, seal and refrigerate overnight for up to two days.
  • Remove the pork from the refrigerator 30 minutes prior to roasting and let it rest at room temperature to get the chill off. Preheat your oven to 425 F.
  • Next, line a shallow roasting pan with foil, and insert a roasting rack.
  • Place pork shoulder on the rack in the prepared pan, and roast for 30 minutes.
  • Turn oven down to 325 F. Roast an additional 120 to 150 minutes, until the thickest part of the meat (not touching the bone) reaches 170 F on a meat thermometer .
  • Remove the pork shoulder roast from the oven, tent with foil and let rest for 30 minutes at room temperature before carving to serve.

Nutrition Facts : Calories 858 kcal, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 66 g, SaturatedFat 22 g, Sodium 511 mg, Sugar 6 g, Fat 61 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

MEXICAN SPICE RUBBED PORK ROAST



Mexican Spice Rubbed Pork Roast image

Provided by Mary Younkin

Number Of Ingredients 12

1.5 - 2 lb sirloin tip pork roast
2 tablespoons brown sugar
2 teaspoons kosher salt
2 teaspoons chili powder
1 1/2 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon granulated garlic or garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3 tablespoons olive oil

Steps:

  • Preheat the oven to 350 degrees. Combine all the spices in a small bowl.
  • Add the olive oil and stir well to combine. It will be a thick, paste-like consistency. Allow this mixture
  • to rest for 15 minutes.
  • Line a small baking sheet with foil and place a wire rack over it. Rinse
  • the roast and pat dry. Rub the spice mixture all over the roast,
  • completely covering all sides with spices.
  • Roast 1 - 1.5 hours in the preheated oven. The cooking time really will vary that much, if you have an internal thermometer, this is the time to use it. Otherwise, keep an eye on the roast and check the temperature every few minutes as it gets close to done. Remove from the oven when
  • the meat reaches an internal temperature of 145-150 degrees. Let sit 15
  • minutes before slicing. Enjoy!
  • A couple of side notes: I cooked this pork roast for about an hour and a half. I set it on the counter to warm a bit before putting it in the oven. It was 44 degrees when I put it into the oven. Also, in the summertime (aka, warmer house days) I try to remove the
  • roast from the oven between 142 - 145 degrees. Depending on the temperature of your house, the meat might increase in temperature by as much as ten degrees. So, be careful not to overcook it and dry out the roast. When I cooked this roast, my house was much cooler and it only increased one degree while resting before the temperature started to drop.

BONELESS PORK ROAST WITH FIVE-SPICE RUB



Boneless Pork Roast With Five-Spice Rub image

Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb."

Provided by Pi-E8216

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

5 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 tablespoon five-spice powder
1 tablespoon olives or 1 tablespoon vegetable oil
1 teaspoon salt
2 lbs boneless pork loin roast

Steps:

  • In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours.
  • Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F.
  • Remove pork from oven, cover loosely with foil. Let stand 15 minutes.

SPICE RUBBED PORK ROAST IN BEER GRAVY



Spice Rubbed Pork Roast in Beer Gravy image

I tried this when we were bored with 'boring pork' and 'boring gravy'. The rub has a kick and the gravy was a hit with the kids!

Provided by KayDe5056

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 16

2 tablespoons butter
2 cloves garlic, minced
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon dried thyme
½ teaspoon dry mustard
1 pinch dried marjoram
1 pinch dried basil
1 (3 pound) boneless, center-cut pork loin roast
1 ½ teaspoons salt
16 ounces beer
3 tablespoons all-purpose flour
1 tablespoon garlic salt
½ teaspoon onion powder

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
  • Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
  • Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 7.8 g, Cholesterol 117.9 mg, Fat 22.4 g, Fiber 0.7 g, Protein 37.9 g, SaturatedFat 9.3 g, Sodium 1583.6 mg, Sugar 0.2 g

MY FAVORITE NEARLY NON-FAT SPICE RUBBED PORK LOIN ROAST



My Favorite Nearly Non-Fat Spice Rubbed Pork Loin Roast image

This is inspired from a recipe posted on turnersouth.com. I wasn't sure about it, but DH really wanted to try it. It is the best piece of pork I've ever eaten and am putting it here so that I never ever lose the recipe! It's so simple that even the most tender chef can't make a mistake on this one. P.S. It may seem like a lot of pepper, but when it's cracked instead of ground the flavor is completely different. I actually HATE pepper on my meat, so trust me, it's not too much. *RECIPE UPDATE AUGUST 2006* In a March 2006 "Cook's Illustrated" magazine gave a great way to reduce the "heat" when using peppercorns. I haven't tried it, but put the method here for safe-keeping and future use in this recipe. I've made a few tiny changes. ***REDUCING HEAT IN PEPPERCORN RECIPES*** To do this take equal amounts of peppercorns and olive oil, (they used 5T each) PLUS 1.5 Tsp additional olive oil and 2 teaspoons kosher salt. Then heat peppercorns and oil in small saucepan over very low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. If you prefer an even lower heat, milder pepper flavor, drain the cooled peppercorns in a fine-mesh strainer and then toss them with 5 tablespoons of fresh olive oil.

Provided by Bess Ebee

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs boneless center-cut pork loin (roast)
1 1/2 tablespoons fresh cracked pepper (**see instructions below)
3 tablespoons parmesan cheese, If you do choose fresh Parmesan, then be sure it's grated (the shakeable kind in the green can, powdery)
1 tablespoon fresh rosemary (finely chopped, or 2 t dried)
2 teaspoons dried basil
2 teaspoons dried thyme leaves
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1 -2 teaspoon fine grained salt (the parmesan has a lot of salt, so be careful not to over salt)

Steps:

  • Preheat oven to 350°F (important for tender roast).
  • Pat pork roast dry with paper towel.
  • In small bowl stir together all spices (see note below regarding peppercorns) with the parmesan cheese to make the "rub".
  • **To crack the black peppercorns put whole peppercorns into a double-bagged zip lock type bag and beat with meat pounder, the bottom of a heavy sauté pan or roll with rolling pin until most of the peppercorns are at least cracked in half (will chip if you do on tile countertop) This seems like a LOT of pepper, but believe me it's the perfect amount. (If you use ground pepper you will not get much pepper flavor, and it will be incredibly hotter. You will need to adjust pepper to about 1 tsp).
  • Rub herb mixture over entire roast for about 1 minute. You should have LOTS of herb mixture left over. The roast will have a very thick coating.
  • Pool 1T of olive oil in bottom of the smallest, shallow baking dish that the roast will fit into. Place the roast fat side up over the olive oil (if you have fat on it). Put some of the extra herb rub underneath the roast and pile the remaining herb mixture on top of the roast.
  • Pour 1/2 cup of water in bottom of pan to keep the drippings from burning.
  • Put in oven and bake uncovered for approximately 1 hour until internal temperature reaches 145°F.
  • **PLEASE NOTE After about 30 minutes of baking the water will have evaporated and you should have some nice golden bits. You will have to add enough water to cover the bottom 1/4 inch of the roast itself at that point no more, no less. Watch it carefully and do not let the drippings burn. By the end of cooking it should have reduced to about 1/4 to 1/2 cup of liquid.
  • Once internal temperature reads 145-150°F immediately remove the roast from the oven and cover the pan with foil for a minimum of 15 minutes before slicing. **Side Note: The key to a tender roast is to use a meat thermometer and follow up with the tenting method. This allows the internal temperature of the roast to raise another 10 degrees after it comes out of the oven so that the meat gets completely cooked to a safe temperature, and is so moist and juicy. I learned this from watching America's Test Kitchen and they are SO right on about that.
  • If you would like to use the drippings for a sauce, STRAIN out all the herbs first. Then add about a teaspoon of cornstarch to the remaining liquid and heat until it thickens a bit. I wouldn't recommend reducing it as it's a bit salty. I added about 1/4 cup of MonteVina pinot grigio wine as well to thin it out a bit and it was so good!
  • Drink the rest of the wine with the meal!

HERB-RUBBED PORK ROAST



Herb-Rubbed Pork Roast image

A flavorful herb rub seasons this moist pork roast that's perfect for special meals. I also like to use the rub on pork chops or pork steak for timely yet tasty suppers. -Joyce Dubois of Wolsey, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon dill weed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1 boneless rolled pork loin roast (4 pounds)

Steps:

  • In a small bowl, combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with cooking spray. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 524mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

JULIA CHILD'S PORK WITH ALLSPICE DRY RUB



Julia Child's Pork With Allspice Dry Rub image

The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.

Provided by Julia Moskin

Categories     dinner, roasts, main course

Time 7h30m

Yield 8 to 10 servings

Number Of Ingredients 7

3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme or sage leaves
1 bay leaf, crushed
1/4 teaspoon ground allspice
2 cloves garlic, minced or put through a press

Steps:

  • Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
  • Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
  • For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
  • For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams

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