- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Roasted Pork Loin

Monday, July 22, 2013

Roasted Pork Loin

As a Puertorican I can tell you that we love eating pork.  I used a dry rub for this Roasted Pork Loin and cooked it really slow.  For this particular meal I used a pork loin instead of a shoulder or butt.

The pork loin is lean and all white meat.  Because this meat is all white, if you don't cook it right, it might turn out dry.  Cooking it slow and low is key. This rub can also be used on chicken and ribs.  Is really tasty.  

The roasted pork loin is tender and juice.  Cooking it at a low temperature is really important when you want the meat to stay moist and tender.


4-6 pounds Pork (Loin, Shoulder)
4 pieces of garlic cut in half
1 tbsp of garlic powder
1 tbsp of onion powder
1 tbsp of black pepper
3 tbsp of salt
1 tsp of ground cumin
1 tsp of ground mustard
1 tsp of cayenne pepper
1 tsp of oregano
1 tsp of thyme

Set oven at 300 degrees F

With a knife cut into the meat in a few places and insert the garlic into each hole. Mix all of the dry ingredients and rub it on the meat, be very generous.  If you are using a shoulder or butt make sure to go under the skin.  Cover it and let it marinade for up to 8 hours before cooking or overnight.  Cook in the oven for about 4 hours or until the meat is falling apart.  Keep any leftover rub in a tight jar.  Enjoy!

No comments:

Post a Comment