Click the button above for video!
There are a variety of ways to season a pork loin roast. I made another rub using more of what I would call the traditional rub (my Pork Loin Roast recipe). This time though, I wanted something savory or reminded me of grilling my roast on the grill and getting ready for a BBQ.
Depending on the size (pounds) of your roast will depend on the amount of rub you make and of course how long you cook it for. I like the way this turned out and I served it with Red Potato Salad.
I hope you enjoy another rub you can make for your next Pork Loin Roast.
Pork Loin Roast with a Savory Rub
- 1 Tbsp plus 1 tsp Salt
- 1 Tbsp Onion Powder
- ½ tsp Allspice
- 2 Tbsp (plus) Garlic Powder
- 1 tsp Thyme
- 1 tsp ground Sage
- 1 tsp ground Ginger
- 1 Tbsp plus 1 tsp Smoked Paprika
- 1 Tbsp Brown Sugar
- Olive Oil
Note: I made this rub for a 1 ½ pound Pork Loin Roast. Adjust the amount of the rub according to the size of your roast.
- 2 Tbsp Tomato Paste
- ¼ cup Ketchup
- 1 Tbsp or more of Apple Cider Vinegar
- 1 Tbsp or more of the left over rub seasoning
- Preheat the oven to 350.
- Combine all of the seasonings in a bowl and mix together. Reserving about 1 Tbsp or more for the meat topping.
- Pat the roast dry. Rub the seasoning rub all over the roast and let it rest for about 5 minutes before searing the meat. Make sure the whole roast is covered in the rub.
- In an ovenproof Dutch oven or straight sided sauté pan, on medium to high heat, add in the olive oil. Sear the roast on all sides and ends to a nice brown color, cooking for about 2 minutes on each side of the roast.
- In a bowl combine all of the ingredients for the meat topping and mix all together until well combined. Spoon the sauce on top of the roast from end to end. Place the ovenproof Dutch oven or pan in the preheated oven and cook for about 15 minutes per pound till the internal temp of the roast reaches about 140-145 degrees. Rest the pork for about 15 minutes before slicing.
- Serve on a platter. If you like, spoon some of the juices and drippings from the pan over the meat. Sprinkle the top with chopped cilantro or parsley.
- I served the meat with Amy Roloff’s Little Kitchen Red Potato Salad and green beans. It was delicious.