Pork loin rub

[GM Platter]

Newly discovered how good this stuff is - inexpensive, rub it down and pop in the oven for about an hour and it's money. I'm looking for new suggestions for rub. I've been using rib rub with good results, but would like to mix it up.

 

[idigTexas]

I smoked a pork loin last weekend, and if it wasn't the best I've ever eaten, it had to be damn close. I used a liberal amount of HEB Brisket Rub (only because that's what I had handy), some brown sugar, a little cinnamon, and some Tony Chachere's. No liquids of any type before, during, or after. Smoked it for 3 hours at ~225 using mostly pecan with some mesquite, then wrapped it in foil and left it on the kitchen counter until it cooled down a bit. Juicy, smoky, yummy goodness.

I've never done a pork loin in the oven, so I don't know if my rub would translate well.

 

[S197HQQKEM]

I use Badia Complete seasoning on my pork, works great.

 

[Beef]

I like to make a glaze of Apricot Jelly, Jalapeño, and Onion to put on my pork loin.

 

[bularry]

I make a paste for grilling the tenderloins.

I use mostly chili powder and brown sugar (equal parts) and them smaller parts of chopped garlic, cumin, onion powder and mexican oregano plus the juice of a lime. to that mixture I add enough canola oil to make a paste.

I rub it on the loins and let them marinate for a while before grilling

yummy good.

 

[brntorng]

I brine them and then use an orange marmalade-based glaze/rub before grilling. Outstanding! I think I posted the recipe on a thread a while back.

 

[Luke Duke]

Apricot and Raisin Stuffed Pork Loin

 

[scottsins]

If you are going to stuff a pork loin, i would suggest stuffing it with boudin. the way i prepare it is by jsut blackening the stuffed loin on a hot pan and then grilling to finish.

 

[UTEE]

When I stuff a pork loin, I usually use chorizo.

When BBQing pork loins and pork tenderloins, I use essentially the same dry rub that I use for brisket. Salt, cracked black pepper, and paprika. When I'm cooking just for myself or people I know like spice, I usually add in some chipotle powder to the rub. And I also do not include any wet process before, during, or after the meat smokes. Turns out perfect every time.

 

[Luke Duke]

I have also used both boudin and chorizo. They both turn out well.

 

[TXHookem]

Made an apple stuffed port loin last night - delicious. Stuffed with granny smith apples, spicy brown mustard, green onion, brown sugar and a bit of butter. Mmmmmm!!!