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All-Purpose Dry Rub

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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