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Joined Date: Jan 21, 2011
Reviewed Pork Tenderloin with Seasoned Rub
"Searching the web for a pork rub and came across this one. Wanted something without salt. I used a pork rib roast instead of the tenderloin. Frenched the bones about 1 to 1.5 inches. Easy to do. Cut on each side of the bone and use a pairing knife to scrape away the tissue. Prepared the rub as directed. Dried roast and then rubbed with small amount of olive oil. Applied rub. This was done in the morning. That evening seared the roast in a cast iron dutch oven. When seared placed the roast on a rack in the dutch oven without the lid. Added small amount of dry white wine. Cooked in the middle part of the oven at 350 degrees until the roast reached 137 degrees. Took out of the oven placed on a plate and covered with foil. Took dutch oven to stove and made gravy for leftover hot pork sandwiches. After 10 minutes roast was at 145 degrees. Perfect. The roast was 2.5 lbs. and it took about 1hr. 15 minutes to cook. Use a thermometor to get proper temp.
57 yo Griller, Hunter, Gatherer, Fisherman. Find it, clean it, cook it, eat it.