Wednesday, October 6, 2010

Rubbed Pork Roast

Keep your fingers crossed for me. Tomorrow's the first homemade roll day of the school year and I'm hoping for the perfect roll rising temperature in the school kitchen. I'm completely dreading it! Yeast can be so cantankerous. It will be a very busy day to say the least. The only thing that could make it worse would be if the health inspector stopped by early (he's scheduled for next Friday to recheck some items he said the maintenance man needed to fix in the kitchen). Last month when he stopped by he stayed for 2 excruciatingly annoying hours while we attempted to get spaghetti cooked. He actually tried to talk me into going back to college to take the required science classes (yuck) so I could apply for a health inspector job. NO THANK YOU! Health inspectors are evil. I don't want anyone egging my car if I give them a bad review.

Here's a really yummy pork roast recipe I found at allrecipes. It was recommended by Wendy Jueb. The rub is sweet, spicy and very delicious. It gets a little crunchy while the pork cooks tender, juicy and absolutely mouth watering. Enjoy :)

RUBBED PORK ROAST
2 1/2 pounds boneless pork loin roast
1 1/4 cups brown sugar
2/3 cup sugar
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
2 teaspoons ground ginger
4 1/2 teaspoons garlic powder
4 1/2 teaspoons onion salt
1 tablespoon dry mustard
1 1/2 teaspoons crushed red pepper (cayenne)
1 1/2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon dried thyme, crushed

Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the brown sugar mixture* evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 150 degrees F., 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.

*Store remaining brown sugar mixture in airtight container at room temperature up to 3 months; use on pork roasts or chops before roasting or grilling. Recipe makes about 3 1/2 cups dry rub.

1 comment:

Chris said...

I like all of that red pepper in the rub. Gives it a little kick.