Name: Fragrant Dry Spice Rub for Pork
Total time: 25 min
Yield: Makes enough for 2 tenderloins
Ingredients: 1 tablespoon fennel seeds; 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 3/4 teaspoon ground cinnamon; 1 1/2 teaspoons dry mustard; 1 1/2 teaspoons light brown sugar; 1/4 teaspoon ground black pepper; 2 tablespoons olive oil (for rubbing on pork before applying spice rub)

Why This Recipe Works

For our grilled pork tenderloin recipe, we wanted a rich, golden, caramelized crust and juicy, tender meat. To add flavor to the meat in our pork tenderloin recipe, we first brined it and then applied a wet or dry spice rub. We seared the meat over a medium-hot fire to develop a nicely browned crust and then moved the tenderloin to the cooler part of the grill to finish cooking without charring.

Before You Begin

In this case, coat the pork with the oil to help the spice rub adhere to the meat. This is excellent on grilled pork tenderloins.

Instructions

Toast fennel, cumin, and coriander over medium heat in small skillet, shaking pan occasionally to prevent burning, until fragrant, 3 to 5 minutes. Cool to room temperature, mix with remaining ingredients (except oil), and grind to powder in spice grinder.