Dry Rub Pork Loin Recipe

[Anonymous]

Does anyone have tips for slow roasting a dry rubbed pork loin? I have the spice mixture already but would love ideas on how to cook it.

[Anonymous]

Usually when you cook “slow,” you are doing a braise that is “slow” and “low” (heat wise). It you don’t want to braise, you need to roast, which is not all that slow. (I you could also “smoke” but I’m guessing that is not an option).

Try this.

1. Preheat oven to 350.
2. Rub pork oil and then the dry rub mixture then heat large skillet on medium heat and add oil (1 or 2 table spoons).
3. When the oil easily slides across the pan, sauté meat on all sides until browned then transfer to baking sheet.
4. Roast until meat thermometer registers 155 degrees (about 40 minute) then remove from heat and cover loosely with foil.
5. Let stand for 10 minutes before slicing, the pork should continue to cook up to 160 degrees while sitting.

[Anonymous]

Definitely use a meat thermometer--it's easy to overcook pork loin. It should be a little pink inside when you take it out, let it rest and it'll finish cooking after you take it out of the oven.