Pork Roast with the World’s Best Pork Loin Rub Recipe | Yummly
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Pork Roast With The World’s Best Pork Loin Rub

Desarmeaux: "I haven’t cooked it yet but I’m certain it will b…" Read More
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Pork Roast With The World’s Best Pork Loin Rub

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Whether you're planning a week's worth of lunches, you need weeknight dinner recipes, or a cookout is on the calendar, you can shift from reliable chicken recipes to the elegant pork roast to make things interesting. But what makes this easy recipe interesting isn't just the meat, it's also the rub…

Dry Rubs Vs Marinades Vs Sauces

Dry Rub: There are a few different options when it comes to adding flavor to meat. If you've never worked with a dry rub before, dry rubs are spice mixtures that act like dry marinades. It adds flavor to the outside and penetrates the inside to create a flavorful, juicy cut. You can buy pre-made dry rubs, but one of the benefits of this recipe is that it's made up of spices you probably already have in your cupboard.

Marinade: A marinade is liquid to add flavor. It's typically made with oil, vinegar, citrus juice, or wine, as well as dried herbs and spices. A marinade helps to create a tender cut of meat, and only affects the outside of the cut. It doesn't penetrate the inside, as a rub does.

Sauce: A sauce is also liquid and can add flavor to meat. It's not necessarily used in the preparation of meat -- it's typically added after the meat is cooked and is ready to be served. While sauces an occasionally be used as a marinade, such as barbecue sauce or teriyaki sauce, marinades are rarely used as sauces.

Dry Rub Ingredients

While many meat recipes require little more than salt and pepper as seasoning, using a spice mixture can wake up your pork loin. The zesty paprika and fiery cayenne pepper pack a punch, while the brown sugar and sugar bring a subtle sweetness to balance out the heat. Feel free to swap out any ingredients you may not like or substitute with whatever you have on hand. For example, you could easily replace the cayenne pepper with chili powder, or the dried thyme with dried rosemary. There are plenty of options to customize this recipe with your favorite dry ingredients. Keep in mind that most rubs taste different after they are cooked. You may find the taste of the rub before applying it to the meat very different compared to how it tastes after roasting.

Now that you know a little more about rubs, it's time to try it out on a pork loin. If you've never worked with pork loin, it's very easy — almost as easy as making toast, so you really have nothing to worry about, but there are two things you should know:
1. Though the safe internal temperature for chicken is 165 degrees Fahrenheit, pork is much cleaner, so it can safely be eaten when it reaches an internal temperature of 145 degrees Fahrenheit. Pork is best when it's cooked to this temperature, but you can cook it until it reaches 165 degrees Fahrenheit, if that's what you prefer.
2. Let the meat rest before slicing. When you let meat rest, the meat draws back some of the liquid that's lost when you slice it immediately.

This is a very simple recipe using a simple cut of pork, but the flavors are complex enough that you can serve it at a dinner party or include it with your holiday recipes. In short, it's a pork recipe you'll want to refer to again and again!

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  • 2 1/2 lb. pork loin roast (boneless)
  • 3 1/3 Tbsp. brown sugar
  • 2/3 Tbsp. sugar
  • 1 1/2 tsp. black pepper (coarsely ground)
  • 1 tsp. kosher salt
  • 1 tsp. ground ginger
  • 3/4 tsp. garlic powder
  • 3/4 tsp. onion salt
  • 1/2 Tbsp. dry mustard
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. ground cumin
  • 1/4 tsp. paprika
  • 3/4 tsp. dried thyme (crushed)
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    1. Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, cayenne, cumin, paprika and thyme in small bowl.
    2. Preheat oven to 325 degrees Fahrenheit.
    3. Sprinkle 1/2 cup of the brown sugar mixture evenly on all sides of the pork roast; use your fingers to rub into pork.
    4. Place pork roast on rack in shallow roasting pan or baking dish. Roast pork, uncovered, 40-60 minutes (20 minutes per pound) until internal temperature on an instant-read thermometer reads 145 degrees Fahrenheit.
    5. Remove roast from oven; let rest about 10 minutes before slicing.
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    Reviewer Profile Image
    Desarmeaux 7 hours ago
    I haven’t cooked it yet but I’m certain it will be excellent!
    Reviewer Profile Image
    melissa H. 20 days ago
    very juicy! served with sweet potatoes and a salad. Hubby loved it!
    Reviewer Profile Image
    Dodson 20 days ago
    This turned out very well. I didn’t add the cayenne pepper or flakes. I added a touch of cumin. I also sreared the meat before putting in the oven. I cooked in an enamel iron pot in the oven, 325. I will try this again.
    Reviewer Profile Image
    Darlene F. 6 months ago
    Perfectly cooked and well-seasoned with just enough heat
    Reviewer Profile Image
    Anna Granberg Chafe 7 months ago
    This rub was amazing! I ended up doing it in the crockpot but put the rub on then seared it before cooking. So good!
    Reviewer Profile Image
    Arisha D. 7 months ago
    The pork was very juicy, tender and well seasoned. Will definitely try it again.
    Reviewer Profile Image
    Jenny a year ago
    The pork was very tender and the seasoning blend was great
    Reviewer Profile Image
    Mary Spencer a year ago
    Too much pepper and too spicy. Next time I will omit cayenne and reduce black pepper
    Reviewer Profile Image
    Pat Houghton a year ago
    It was flavorful and juicy! Loved it!
    Reviewer Profile Image
    Raechel a year ago
    Wow! So yummy! I would 1000% make it again!
    Reviewer Profile Image
    Brandon C. a year ago
    The rub turned out great and full of flavor. Watch the suggested cooking instructions. my cooked faster than what was recommended and i had a 4lbs cut of meat.
    Reviewer Profile Image
    Kimberly Cate 2 years ago
    we r running behind but everything is looking 👍
    Reviewer Profile Image
    Jo Ellen C. 2 years ago
    Turned out great! I did my roast on the Tragear grill. I will make this again!
    Reviewer Profile Image
    Paula L. 2 years ago
    Tasted Great! Just didn't use the pepper flakes. Was spicy enough for us just using the cheyenne.
    Reviewer Profile Image
    Kenny Beckham 2 years ago
    it was ok. little on spicy side for my family
    Reviewer Profile Image
    Dan Brower 2 years ago
    My wife actually complimented me on this which means that it’s foolproof. I had a 5.5 lb roast so I bumped up the rub a little but it came out delicious. My first time making a pork roast but I’ve never had a more tender, juicy piece of pork in my life, and I had the end piece!
    Reviewer Profile Image
    Judy M. 2 years ago
    Outstanding rub! Pork top crown roast was moist and scrumptious! I’ve passed this on to my sisters and friends and everyone raves!
    Reviewer Profile Image
    Kim 2 years ago
    Excellent. So easy & delicious.
    Reviewer Profile Image
    Saccasan 2 years ago
    Perfect. Quite spicy and very flavoursome
    Reviewer Profile Image
    Bel O'Neill 2 years ago
    Turned out perfect! Didn't have mustard powder, so coated it with yellow mustard before coating it with the rub. Delicious!
    Reviewer Profile Image
    Hilton 2 years ago
    I fixed this two weeks ago! My husband and I loved it ! I’m going to try it again tomorrow, for my Son and his wife ! Super Yummy!
    Reviewer Profile Image
    payne 2 years ago
    it was amazing had a nice kick to it. will make it again
    Reviewer Profile Image
    Riley Gilleland 3 years ago
    Delicious! Will make again
    Reviewer Profile Image
    Kurian V. 3 years ago
    Excellent! Everyone loved it
    Reviewer Profile Image
    chey 3 years ago
    So delicious! I made this in the instant pot and the flavor was amazing
    Reviewer Profile Image
    gretchen F. 3 years ago
    I doubled the rub recipe. used coarse mustard instead of dry.
    Reviewer Profile Image
    Daniel 3 years ago
    This was pure sweet, spicy, and moist goodness. On top of it all, it was a breeze to make. I am adding this one to the rotation.
    Reviewer Profile Image
    Brandi Hileman 3 years ago
    Winner! Winner! All 3 teenagers lived it!
    Reviewer Profile Image
    Morphy U. 3 years ago
    Pretty good. Not complicated and tasty!
    Reviewer Profile Image
    Camille L. 3 years ago
    Everyone at the table was pleased! I served it with Swiss chard and roasted root vegetables. I must admit I didnt get the crust I wanted ( I may have tried to over baste the meat). My additions were Worcestershire sauce, whole grain mustard and honey I merged two recipies together a bit. All in all I am Sassyfied!! This will definitely be a great addition to my repertoire!