This rub has a kick and goes well on a boneless pork loin.
- Yield: Makes 1/3 cup
Source: Everyday Food, July/August 2011
- 1/4 cup Spanish paprika
- 1 1/2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons sesame seeds
- 1/2 teaspoon ground pepper
In a small airtight container, combine paprika, cumin, oregano, sesame seeds, and pepper. Cover and shake well to combine. Store at room temperature, up to 3 months.
To use, heat oven to 375 degrees. Rub 2 tablespoons spice mix all over a 2 1/2 pound tied boneless pork loin. Season with coarse salt, place on a rimmed baking sheet, and roast until internal temperature reaches 145 degrees, about 50 to 55 minutes.