Family Chow Hall

Cheryl’s family - pleasin’ spice rub for Pork

June 14th, 2006

Not too spicy, not too bland, that’s how I aimed to make this rub.

Typically, I like a good ‘n spicy rub for chicken and pork. Certain members of our family don’t really like it that way. Some of them get the ranch dressing out every time I ’spice it up.’

So this rub is something of a compromise. It’s got plenty of flavor, without too much heat.

I brined the pork tenderloin first — 1/2 Tablespoon of Kosher salt dissolved in each cup of water. In a large bowl I had 8 cups of water and 4 T. salt. I added the pork and allowed to brine for about 6 1/2 hours. When I was ready to cook it, I drained it and patted dry with paper towels so the rub would stick to it. For more about brining, refer to my earlier post.

Spice Rub for Pork

1 t. cumin
1 t. paprika
1/2 t. dry mustard
1 t. pepper
1 t. garlic powder
2 t. white or brown sugar

Remember, if you have brined the pork, you do NOT need salt in your rub. The meat is already salted. I add the sugar to enhance the other flavors. Combine all the spices and pat onto the pork.

I like grilling whenever I can. The flavor can’t be beat and there are no dishes! I lit the grill and once it was good and hot, turned it to low. Next I placed the pork tenderloins on for 15 minutes with the lid shut, then flipped for another 15 - 20 minutes.

Before slicing, wrap in aluminum foil for a few minutes. Slice and serve. The above pictures shows the plate of a very happy person with mashed potatoes, sauerkraut, baked beans, and spiced pork tenderloin.

Later this week… What am I going to do with the other two tenderloins in the package?

Entry Filed under: Condiments, Recipes, Supper, pork