Wednesday, August 17, 2011

Spicy Dry Rub for Pork

This combination of spices makes a lovely dry rub for pork roasts of all kinds, pork tenderloins and even pork chops. 

It goes nicely on the barbecue or in the oven.  I sometimes mix up a few servings of it, and keep it in an airtight container in the cupboard, in order to have it on hand when I want to use it.

Even though it is a dry rub and not a marinade, it flavors the meat very nicely, and does adhere well to the meat.  Not nearly as messy as you might think it would be.

Spicy Dry Rub for Pork
Makes enough for one roast or up to six chops
  • 1/2 Tbs paprika
  • 3/4 tsp salt
  • 3/4 tsp black pepper
  • 3/4 tsp white sugar
  • 3/4 tsp brown sugar
  • 3/4 tsp chili powder
  • 3/4 tsp ground cumin
  1. Mix all the spices together in a small bowl.
  2. Lay the roast or chops on a plate and sprinkle half of the spices on the top and rub into the meat with your fingers.
  3. Turn the meat over, and rub the remaining spices onto the other side.
  4. Bake or barbecue the roast or chops, as desired.
The only ingredients with any Weight Watchers P+ values in this recipe are the 2 sugars.  Over 3 or 4 servings of pork, the count becomes negligible so I have not calculated it.

Mix all the ingredients together well.

Spread spice mixture over one side of the roast and pat into meat with your fingers.

Barbecue for about half an hour per side.

Be sure to let the roast rest for a few minutes before you slice it.  Mmmm.

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