A long time ago, in a forum far away, I posted a smoked pork tenderloin with a porketta rub that I mixed together. The rub was different, and you either loved it or hated it. I liked it, my wife hated it since it is heavy on the fennel. Recently,
tropics
made a post using it. He has used it before, and got me in the mood to make it again. Since my wife is away at the Harrisburg Craft Show, I figured I'd make it again.
Here's the old post with the rub. Pork Tenderloin w/ Porketta Rub.
A bought a small pork loin roast for $3 and decided to make the rub again. I changed it up a bit this time. Here's how I made it today.
3T Dill
1T Fennel seed
2t. Oregano
2t. Garlic powder
1t Salt
1t Onion powder
1t. Black pepper
1/2t. Thyme
All ingredients were ground to a finer consistency. In the past, I've left the rub much coarser but since I was searing the pork loin, I decided to make the rub finer.
First, the pork loin roast was rubbed with the aforementioned rub and seared in a hot pan on all sides...Out of the sear:
Next, I placed the pork into a 325F oven, until an IT of 140F was reached. My Inkbird says it's done! This took about 35 minutes:
Here it is out of the oven, my final IT was 149F from the carryover heat:
While the pork roast was resting, I went ahead and made an arugula salad to go along with it:
Grate two cloves of garlic into a small bowl, add olive oil, salt and pepper. Take a bunch of arugula and tear it into a bowl. I added freshly grated Asiago and Pecorino Romano cheese. Add your olive oil concoction ( as much as or little as you want, I like mine barely "wet"). Mix well and then squeeze fresh lemon juice into the salad and add more black pepper to taste. This arugula mix that I bought contained Sorrel (a sour, lemony green) so I went really, really, really light on the lemon juice. Probably didn't even need it, but I bought it so I'm using it...plus the salad will be part of tomorrow's smoked meatloaf.
Dinner is served. Porketta rubbed Pork loin with Arugula salad and some spicy pickled turnips.
This was pretty tasty for a quick meal on the fly. Thanks for looking,
Joe
tropics
made a post using it. He has used it before, and got me in the mood to make it again. Since my wife is away at the Harrisburg Craft Show, I figured I'd make it again. Here's the old post with the rub. Pork Tenderloin w/ Porketta Rub.
A bought a small pork loin roast for $3 and decided to make the rub again. I changed it up a bit this time. Here's how I made it today.
3T Dill
1T Fennel seed
2t. Oregano
2t. Garlic powder
1t Salt
1t Onion powder
1t. Black pepper
1/2t. Thyme
All ingredients were ground to a finer consistency. In the past, I've left the rub much coarser but since I was searing the pork loin, I decided to make the rub finer.
First, the pork loin roast was rubbed with the aforementioned rub and seared in a hot pan on all sides...Out of the sear:
Next, I placed the pork into a 325F oven, until an IT of 140F was reached. My Inkbird says it's done! This took about 35 minutes:
Here it is out of the oven, my final IT was 149F from the carryover heat:
While the pork roast was resting, I went ahead and made an arugula salad to go along with it:
Grate two cloves of garlic into a small bowl, add olive oil, salt and pepper. Take a bunch of arugula and tear it into a bowl. I added freshly grated Asiago and Pecorino Romano cheese. Add your olive oil concoction ( as much as or little as you want, I like mine barely "wet"). Mix well and then squeeze fresh lemon juice into the salad and add more black pepper to taste. This arugula mix that I bought contained Sorrel (a sour, lemony green) so I went really, really, really light on the lemon juice. Probably didn't even need it, but I bought it so I'm using it...plus the salad will be part of tomorrow's smoked meatloaf.
Dinner is served. Porketta rubbed Pork loin with Arugula salad and some spicy pickled turnips.
This was pretty tasty for a quick meal on the fly. Thanks for looking,
Joe
