Mastering the Pork Loin Dry Rub: A Step-by-Step Guide

When perfectly seasoned and cooked, pork loin makes for an incredibly juicy, flavorful cut of meat But taking it to the next level requires knowing how to properly apply a flavor-packed dry rub. Follow this guide to get pro tips on choosing, making, and rubbing a dry rub onto pork loin to unlock maximum flavor

Why Use a Dry Rub on Pork Loin?

Coating pork loin with a dry rub offers several advantages over plain old salt and pepper:

• It provides a major flavor boost from the layer of spices, herbs, sugar, and salt fused onto the meat.

• The rub helps form a tasty, textured crust when seared or roasted

• It allows you to customize flavors based on ingredients used in the rub.

• Dry rubs infuse the pork with seasoning compared to a quick sprinkle of seasoning right before eating.

Overall, a dry rub transforms an ordinary pork loin into a mouthwatering culinary treat.

Choosing a Dry Rub for Pork

When selecting a dry rub recipe, consider complementary flavors that will enhance the naturally mild taste of pork. Some top spice choices include:

• Smoky – paprika, chipotle, cumin, ancho chili powder

• Herbal – rosemary, thyme, sage, oregano

• Spicy – cayenne, red pepper flakes, jalapeño powder

• Warm – ginger, cinnamon, nutmeg, allspice

• Savory – garlic powder, onion powder, mustard

• Tangy – brown sugar, honey, citrus zest

Opt for a rub containing 3-5 spices along with salt and pepper to provide multiple layers of flavor without overpowering the pork.

How to Make a Simple Pork Loin Dry Rub

Making your own dry rub only requires a handful of ingredients. Here’s an easy recipe to try:

Pork Loin Dry Rub

• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

Simply mix all ingredients together in a small bowl until thoroughly combined. Store in an airtight container until ready to use. This makes about 1/2 cup, enough for multiple pork loin roasts.

Prepping the Pork Loin for the Dry Rub

Start with a 1 to 2 pound boneless pork loin roast trimmed of excess fat and patted dry. Allow the meat to come to room temperature for better rub absorption.

Next, drizzle pork loin all over with olive oil and use your hands to lightly coat the entire surface. The oil helps the rub adhere and promotes browning.

Now the pork is prepped and ready for rubbing!

Applying the Dry Rub to the Pork

For ideal coverage, it’s best to use your hands to manually rub the dry rub onto the pork loin. Here’s how:

• Sprinkle about 1/4 to 1/3 cup of the dry rub all over the top and bottom of the pork loin.

• Using your fingers, firmly press the rub into the meat so it adheres and fully coats the surface.

• Turn the pork loin and repeat on all sides until thoroughly covered in the spice mixture.

• For even more flavor, you can refrigerate the seasoned pork loin up to 24 hours before cooking.

Be sure to thoroughly wash your hands after applying the rub to avoid cross-contamination.

Cooking Your Dry Rub Pork Loin

The dry rubbed pork loin can be cooked using several methods:

• Oven roasted – Roast at 400°F until internal temperature reaches 145°F, about 40 minutes

• Grilled – Grill over medium heat 15-20 minutes, turning occasionally

• Broiled – Broil 5-7 minutes per side

• Sous vide – Cook 1-2 hours at 140°F then sear

Always allow the pork loin to rest 5-10 minutes before slicing into juicy, flavorful cuts. Enjoy this easy upgrade to basic pork loin using the power of dry rubs!

Handy Tips for Applying Dry Rub

• For maximum rub adhesion, pat pork loin very dry before applying oil and rub.

• Use enough rub to entirely coat the surface – don’t skimp!

• Really work the rub into the nooks and crannies of the meat.

• Add a pinch more salt if the recipe rub seems underseasoned.

• Avoid wet marinades or brines if using a dry rub.

• Let sit for 10-15 minutes after applying rub to allow flavors to set in before cooking.

• Use within 2 days for peak flavor if rubbed in advance.

• Sear or roast the pork loin just until slightly charred on the outside to get that crispy bark.

• Allow meat to rest before slicing to seal in the juices.

More Tasty Dry Rub Recipes to Try

Now that you’ve mastered basic dry rub technique, get creative with different spice blend options!

Coffee Chili Rub

• 1/4 cup ground coffee
• 2 tablespoons ancho chili powder
• 1 tablespoon light brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon cinnamon

Jerk Spice Rub

• 1 tablespoon light brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper

Maple Mustard Rub

• 2 tablespoons maple sugar or brown sugar
• 1 tablespoon mustard powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Let the Seasoning Begin

Turn boring pork loin into a crave-worthy dinner by taking the time to perfectly coat it with a flavorful dry rub. Getting creative with global spice combinations opens up a whole new world of possibilities. Just be prepared for some very happy fans once they taste your masterfully seasoned, tender and juicy dry rubbed pork loin.