Dry Rubbed Pork (Tender) Loin - All Phases

Here is the dry rub I use when I smoke pork. Feel free to change it up or increase or decrease any spice to your liking. 

Make sure your prepared mustard is compliant to FMD- no sugar or soy. I have noticed that I can buy the same brand and one time it has sugar and another time it doesn't. Always read the labels. You can also use a spicy brown mustard if you like, as long as it is compliant.

For the cooking method- you can smoke this, or bake it. Put it in the crock pot. Whatever you fancy. 

For the smoker, you want to wrap the loin loosely in foil and smoke it wrapped for the first 2-3 hours at about 200 degrees. Then open the foil and continue smoking until the meat is 160 degrees internal.

For the crock pot, do not add liquid and cook on low for 6-8 hours or high for 4-6 hours. Do not lift the lid until you are ready to eat. 

For the oven, place the loin in a baking dish. Loosely cover and bake at 350 for about 2 hours. Remove foil and cook for 1-2 hours until the pork is done. 

Pro tip: Slather and rub the pork the day before you cook it. Store it loosely covered in the fridge until ready to cook. 

Dry Rubbed Pork
All Phase 
Makes 8 standard servings

2 lb pork loin or tenderloin- depending on phase
Prepared mustard - either yellow or spicy brown

For the rub:
3T smoked paprika
2T mild or medium chili powder
1T garlic powder
1/2 T onion powder
1 tsp ground cumin
2 tsp black pepper
2T sea salt
1 tsp cayenne (optional)

Put the spices in a jar or container with a lid. Shake to combine.

Dry the loin with a paper towel. Slather the loin with mustard- covering all sides. Generously sprinkle the rub on the loin and gently press into the mustard. Cook according to your favorite method as listed above. Let rest for 10 minutes before slicing or pulling. 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.