Getting the seasoning right on a pork loin can feel like a bit of a guessing game. We’ve all been there – staring at our spice rack, wondering which combination will give us that perfect balance of flavors without overwhelming the meat. After trying countless combinations over the years, I’ve finally landed on a dry rub recipe that hits all the right notes. This blend of spices creates a savory crust that brings out the best in your pork loin while keeping things simple enough for even weeknight dinners. The best part? You probably already have most of these ingredients sitting in your pantry.
Possible Ingredient Alternatives
Brown sugar can be replaced with coconut sugar or a sugar-free sweetener like erythritol for a lower-carb option. Use the same amount, but note that the flavor profile may change slightly. For kosher salt, sea salt or regular table salt can be used, but reduce the quantity by about 25% if using table salt due to its finer grain. Smoked paprika can be substituted with regular paprika if unavailable, though this will reduce the smoky flavor. To compensate, add a small amount of liquid smoke or chipotle powder. For those avoiding pork, this dry rub can also be used on chicken or turkey, adjusting cooking times accordingly. These substitutions maintain the overall flavor balance while accommodating various dietary needs and preferences.
| Preparation Time | 15-30 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 4 hours 15 minutes – Overnight for marinating + 50-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 160-180 g
- Fat: 90-100 g
- Carbohydrates: 70-80 g
Ingredients
For the dry rub:
- 1/4 tsp dried thyme
- 1 tsp dry mustard
- 1 tbsp black pepper (freshly ground for best flavor)
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne
- 1/2 tsp ground cumin
- 1 1/2 tsp garlic powder
- 1/2 cup brown sugar (light or dark work well)
- 1/2 tsp crushed red pepper (adds a subtle kick)
- 1/2 tsp ground ginger
- 1 tbsp kosher salt (I like Morton Kosher Salt)
- 1/2 tsp onion powder
For the pork:
- 1 boneless pork loin (2.5 lb)
Step 1: Prepare the Spice Rub
In a medium-sized bowl, combine the following spices: brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme.
Mix these ingredients thoroughly to create a well-blended spice rub.
Step 2: Season and Marinate the Pork Loin
Rub the prepared spice mixture evenly over the entire surface of the pork loin, ensuring it is well-coated.
Wrap the seasoned pork tightly in plastic wrap to help the flavors penetrate the meat.
Place the wrapped pork in a 9×13-inch baking dish and refrigerate for at least 4 hours or overnight to allow the flavors to develop.
Step 3: Preheat the Oven
When you’re ready to cook, preheat your oven to 350 degrees F (175 degrees C).
Remove the pork from the refrigerator, discard the plastic wrap, and place the pork back in the baking dish.
Step 4: Bake the Pork Loin
Bake the pork loin in the preheated oven until it reaches a slight pink color at the center, approximately 50 minutes.
Use an instant-read thermometer to check that the internal temperature has reached at least 145 degrees F (63 degrees C) to ensure it’s cooked properly.
Step 5: Rest and Serve
Once the pork reaches the desired temperature, remove it from the oven and cover it loosely with aluminum foil.
Allow the pork to rest for about 10 minutes.
This resting period helps the juices redistribute throughout the meat, ensuring a tender and juicy result.
After resting, slice the pork and serve immediately.
