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Thursday, September 8, 2016

Herb Rubbed Pork Roast

So, my mother in law introduced me to this amazing recipe.  We have had it at her home several times and we've made it at our house many, many, many times.  The original recipe came from Mary over at BarefeetIntheKitchen.  She uses the rub on a pork sirloin tip roast, which is amazing!  I have round that it is also wonderful on chicken, steak, beef roasts, shrimp, potatoes, and pretty much anything you would grill, or cook in your oven.  It's definitely a keeper! Hope you enjoy it as much as we have!

Herb Rubbed Pork Roast

1.5 - 2 lb sirloin tip pork roast
1 1/4 tablespoons smoked paprika
1/2  teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 1/2 teaspoons kosher salt  (Less if you want it less Salty)
2 tablespoons olive oil (optional)

I like to brown my roasts before applying the rub.  Heat a large skillet with a small amount of olive oil on high heat, when pan is hot add roast and rotate roast until you get a nice browned crust evenly over entire roast.  Then remove from pan and allow to rest/cool slightly. 

Preheat the oven to 350 degrees. Combine all the spices in a small bowl. Add the olive oil and whisk or stir well to combine. Allow this mixture to rest for 15 minutes. It will become a bit thicker and turn into a paste-like consistency. (you can also do a dry rub and without adding the oil)

Line a small baking sheet with foil and place a wire rack over it.  Rub the spice mixture all over the roast, completely covering all sides with spices.

Roast 1 - 1.5 hours in the preheated oven in a roasting pan, or a large baking pan covered with tin foil. Remove from the oven when the meat reaches an internal temperature of 145 degrees. Let the roast rest 15 minutes before slicing. 

Be careful not to overcook the meat as it will become dry and less juicy. 

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