Clockwise from the middle: Weightless, Lemon Juice, Smoked Pumpkin Seed, Parmesan Cheese
This dry rub is fun to mess with and oh-so great on anything. It would make the perfect garnish on grilled cheese sandwiches or like fresh pasta salad.
Time: 20 minutes Total Time: 30 minutes
Ingredients
- 1/2 teaspoon fresh thyme, or one pinch dried
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1-1/2 pounds pork tenderloin
- 1/2 cup olive oil
- 3/4 cup fresh lemon juice
- 1 teaspoon smoked paprika
- 2 teaspoon sugar
-
1 ounce roasted pumpkin seeds
Directions
- Dissolve thyme in water in small bowl, allow to cool.
- In large bowl, combine paprika, oregano, chili powder, salt, pepper, cayenne pepper, and cooled thyme.
- Pat pork dry and pat dry on clean work surface with paper towels.
- Sprinkle some salt, pepper, and oregano powder over pork, roll it into sausage-like shape, and pat slightly more dry.
- Mound olive oil and lemon juice in bowl, and season dry rub with a little salt, pepper, and crumbled pumpkin seeds.
- Roll meat into sausage shape again.
- Cover and refrigerate for 30 minutes, turning once.
- Heat oven to 350 degrees.
- Grill pork on hot grill or in hot oven until done to desired degree of doneness, flipping every 2 to 3 minutes.
- Rest meat on a wire rack, loosely cover loosely with foil, and loosely cover with foil to keep warm.
- Serve on hot toast with pan juices.
- Serves 4.
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