Drunken Rub Pork Loin. Discover How To Cook Cuban Marinated Pork And Black Bean Avocado Salsa. Rub Italian seasoning all over the pork roast (be generous) and set aside. In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
Place the pork in a medium shallow bowl (preferably one with a lid) and pour the wine over and around the pork. The wine should come half way up the pork sides. The alcohol from the bottle of wine cooks off, so no need to worry about serving this to the entire family. You can have Drunken Rub Pork Loin using 12 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Drunken Rub Pork Loin
- You need 1 of Pork Loin Roast.
- It's 2 of Plain Graham Crackers (crushed).
- It's 1 tbsp of Paprika.
- It's 1 tbsp of thyme.
- Prepare 1/2 tbsp of sage.
- Prepare 1/2 tbsp of oregano.
- You need 1/2 tbsp of cracked black pepper.
- It's 1/2 tbsp of salt.
- You need 1/2 tbsp of salt.
- You need 1 tsp of savory.
- Prepare 1 cup of red wine.
- Prepare 1/2 cup of chopped or dried onions.
I love this rub as it made the pork loin very juicy and tender. I am going to triple this and save it for future uses. The loin sliced so nicely and each fairly crunchy and flavorful slice had the rub taste. While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat.
Drunken Rub Pork Loin step by step
- Marinate Pork loin in red wine, pepper and onion mixture for 24 hours prior to preparation..
- Rub roast with mixture of dry ingredients and bake at 350 for 20 minutes, flip, then increase temperature to 400 for an addational 10 minutes until rub is slightly charred on top..
Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish. This Dry Rub for Pork Tenderloin, Ribs, or Pork Chops is my favorite blend of herbs and spices for pork. The pork chop seasoning is a mix of brown sugar, cumin, smoke paprika, and more. This dry rub recipe can be used for all kinds of meat, but I like it best for pork because it has the perfect mix of flavor to complement it.
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