Pork Loin meets Dry Rub

It’s March, and it my house that brings two major culinary challenges 1) plant two fabulous gardens, 2) clean out the freezer. Today I randomly pulled out pork loin.


  • 2 lb. fresh pork loin
  • ¼ c. kosher salt
  • ¼ c. brown sugar
  • ¼ c. white sugar
  • 1 t smoked paprika
  • 1 t McCormick Grill Mates Fiery 5 pepper
  • ¼ t cayenne
  • 1 c. orange juice
  • 3 cloves of garlic


Prepare the pork loin by scoring the fattier side lightly with a knife in a crosshatch pattern. Mix the salt, brown sugar, white sugar, smoked paprika, and cayenne together in a small bowl, then rub all over the pork loin, taking your time to get the rub embedded in the fat. Wrap the pPork lLoin tightly with plastic wrap and refrigerate for one to 24 hours.

Preheat the oven to 400 degrees F. Unwrap the pork loin. Add the orange juice to the bottom of a small glass baking dish along with three cloves of garlic, and then add pork loin. Roast for 35 minutes at 400 degrees, then reduce the temperature to 325 degrees F and continue roasting for another 15 to 20 minutes until the meat is very tender. Remove the pork loin from the oven, baste in the juices, and let cool to room temperature. Bon Appetit!

Processed with MOLDIV

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