The BEST Dry Rub for Pork!
This Dry Rub for Pork Tenderloin, Ribs, or Pork Chops is my favorite blend of herbs and spices for pork. The aromatic blend is a mix of brown sugar, cumin, smoke paprika, and more. This dry rub recipe can be used for all kinds of meat, but I like it best for pork because it has the perfect mix of flavor to complement it. Rub it on, let it sit, and then cook!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
½ cup brown sugar firmly packed
2 tablespoons chili powder
2 tablespoons smoked paprika
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons ground mustard
2 teaspoons kosher salt
1 teaspoon black pepper freshly ground
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Dutch oven Spice Rubbed Pork Tenderloin Recipe
Dutch oven Spice-Rubbed Pork Tenderloin Recipe
We just loved this recipe, it’s was spicy, tender and moist. The salsa was a perfect complement to the Spice-Rubbed Pork Tenderloins wrapped in Corn Husks. The leftovers make for some incredible tacos too!
This recipe comes directly from my friends George and Carolyn Dumler and their fabulous Southwest Dutch oven Cookbook. I had the great pleasure to assist them as they competed in the 2104 World Championship Cook-offs in Sandy, Utah.
Ingredients:
Corn Avocado Salsa
1 cup roasted corn
1/2 cup diced tomato
1 jalapeño, seeded and finely chopped
1/2 cup finely chopped red onion
1 tbs chopped cilantro
1 tbs lime juice
1 large avocado, diced
Salt, to taste
Spiced-Rubbed Pork Tenderloin
2 tsp cumin seeds
4 tsp whole coriander seeds
2 tsp black peppercorns
4 tsp sugar
1 tsp salt
1 tsp seasoned salt
1/2 tsp cayenne pepper
3 pds pork tenderloin
16 dried corn husks, soaked
olive oil
Items used during the show:
Southwest Dutch Oven Cookbook - The use of Southwestern herbs and spices really kick up the taste in these sauces, salsas, side dishes, main dishes, breads, and even desserts. Chile-Rubbed Rib-Eye Steaks, Red Chile Onion Rings, Prickly Pear Barbecue Sauce, Chipotle Cheese Bread, andSouthwest Caramel Apple Pie are just a few of the delicious recipes.
With their helpful Dutch oven tips and information about Southwestern ingredients, the Dumlers’ will have you cooking a fiesta in no time.
George Dumler spent his early years on a cattle ranch where his grandpa would cook in a Dutch oven over the branding fire. He learned to cook as a youngster and has been creating tasty Dutch oven dishes ever since. Dumler particularly enjoys cooking main and side dishes using Southwestern flavors.
Carolyn Dumler grew up on a dairy farm and learned to cook for a large family at a young age. She especially enjoyed baking breads and sweet treats; she still does. It wasn’t until after she married George that she learned to cook in a Dutch oven. George and Carolyn live in Tucson, Arizona, where their coworkers happily test all of their new recipes.
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Juicy Pork Tenderloin From the Oven ?
Juicy Pork Tenderloin Right out the oven, What's not to love?
Pork tenderloin Full Video⬇️⬇️
The bbq Rub⬇️⬇️
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Recipe Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze
Recipe - Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze
INGREDIENTS:
●4 pork tenderloin,
●1 1/2 pounds each, trimmed
●1/4 cup vegetable oil, divided
●1/2 cup honey
●1/4 cup lime juice , fresh
●2 tablespoons coriander, ground
●2 tablespoons cumin , ground
●2 tablespoons salt
●2 tablespoons thyme , dried
●2 tablespoons garlic powder
●1 tablespoon dried chipotle powder
●1 teaspoon red pepper, ground
Espresso Rubbed Pork Tenderloin | H-E-B Recipes
Espresso Rubbed Pork Tenderloin
Preparation Time: 10 minutes
Cook Time: 15-20 minutes
Serves: 4
Ingredients:
4 each Bone in pork chops or 1 pork tenderloin
2 Tbsp. Ground Espresso
1 Tsp. Adams Reserve Chipotle Chili powder
Salt and pepper to taste
½ Jar Texas on the Plate Pasilla de Oaxaca
1 Tbsp. Olive oil
Preparation Instructions:
1. Preheat oven to 400.
2. Generously season the tenderloin with espresso, chipotle and salt and pepper. Set aside.
3. Heat a large Sauté pan over medium high heat with a small amount of oil. Then pan sear the tenderloin for 2 minutes per side adjusting heat as not to burn.
4. Remove pork to a foiled sheet pan and place in the oven
5. Cook for approximately 15 minutes or until the tender loin reaches an internal temperature of 135.
6. Let the meat rest for 10 minutes.
7. Serve with a generous serving of Pasilla de Oaxaca Sauce.
Southwest Smashed Potatoes
Preparation Time: 10 minutes
Grilling Time: 10-20 minutes
Serves: 6
Ingredients:
2 ½ lbs Yukon Gold Potatoes
½ Jar Texas on the Plate Adobo Sauce
1 Tbsp. Adams Reserve Chipotle Powder
4 oz. Milk
4 Tbsp. Butter
Pepper to taste
Preparation Instructions:
1. Quarter potatoes and place in a 3-quart pot and cover with water.
2. Bring to a boil over High heat.
3. Reduce heat to Medium; cook potatoes at a gentle rolling boil 20 minutes or until tender.
4. Drain well and return potatoes to cooking pot.
5. Meanwhile combine remaining ingredients in a pot over medium low heat and let melt.
6. Pour mixture into cooked potatoes and mash until smooth.
Butter Garlic And Herb Pork Tenderloin | Pork Tenderloin Recipe
Butter Garlic And Herb Pork Tenderloin | Flavorful Quick And Easy Pork Tenderloin Recipe
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Recipes:
Butter Garlic And Herb Pork Tenderloin
2 lbs pork tenderloin
1/4 cup kosher salt
2 tbsp apple cider vinegar
2 tbsp brown sugar
4 cups water
1 tbsp chili powder
1 tbsp garlic powder
1/2 tbsp roasted garlic and herb seasoning
1 tsp onion powder
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp black pepper
Italian Seasoning or Herb Ingredients listed below
1 tbsp dried parsley
1 tbsp dried basil
1 tbsp rosemary
1/2 tbsp dried thyme
1/2 tbsp dried oregano
4 tbsp butter
4 tbsp lemon juice
Preheat oven to 400F.
Add salt, sugar, apple cider vinegar to water and combine.
Add pork loins and marinate for 20 minutes.
Remove rinse and pat dry.
Combine chili powder, smoked paprika, pepper, salt, garlic powder, onion powder, and garlic and herb seasoning.
Pat the seasoning unto the pork loin on both sides.
Using a heavy-duty skillet, cast iron preferred, drizzle with oil.
Allow the pan to become very hot.
Sear the pork loins on all sides.
Open a window or two to let the smoke out. LOL.
Remove and place the pork loins into aluminum foil, adding the Italian seasoning or dry herbs. ( parsley, basil, oregano, thyme, and rosemary)
Top with butter and lemon juice and wrap in foil.
Place in oven and bake for about 25-40 minutes until the meat becomes tender.
Wait 5 minutes before slicing.
Baste with sauce and serve with a favorite side dish.