Pumpkin Spice Rubbed Pork Loin Recipes

GRILLED PORK TENDERLOIN WITH SPICE RUB

Steps:

• In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
• Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
• Allow pork to sit at room temperature while preparing the grill.
• Preheat grill to medium heat and brush the grates with vegetable oil (to prevent sticking).
• Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145 degrees F. You can baste with the barbecue sauce during the final 1-2 minutes, or just serve warm barbecue sauce alongside the pork for dipping.
• Remove the tenderloin to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.

PUMPKIN PIE SPICED PORK LOIN WITH SWEET POTATO CASSEROLE

Steps:

• For the pork: In a small bowl, mix together the brown sugar, pumpkin pie spice, garlic powder, onion powder, mustard powder, 1 tablespoon salt and 1 teaspoon black pepper. Stir in the olive oil to combine. Rub onto the pork on all sides. Put in an 8-by-12-inch rimmed baking dish and let sit at room temperature for 1 hour.
• Position the racks in the top and bottom of a large countertop oven and preheat to 350 degrees F.
• Transfer the baking dish to the bottom rack of the oven. Cook until the pork is caramel colored and reaches an internal temperature of 145 degrees F, about 60 minutes.
• For the sweet potatoes: While the pork roasts, bring a large pot of water to a boil. Melt the butter in a medium saucepan and stir in the brown sugar, 1/2 cup water and a pinch of salt. Bring to a boil, then lower the heat to medium and simmer, stirring, until reduced and thickened, about 10 minutes.
• Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters. Cut the quarters into 1-inch pieces. Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.
• Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish. Pour the syrup on top, making sure it covers the potatoes. Lay the lemon slices on top and bake on the top rack for 35 minutes. The potatoes are done when they are fork tender.
• When the pork and sweet potatoes are both done, remove them from the oven and increase the temperature to 400 degrees F. Transfer the pork to a carving board and pour the sauce from the bottom of the pan over it. Let rest while finishing the sweet potatoes, 10 to 15 minutes.
• Remove and discard the lemon slices from the sweet potato casserole and stir in the pecans. Top the casserole with the marshmallows and return to the oven on the bottom rack. Cook until the marshmallows puff and turn brown, about 10 more minutes.

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

SPICE-RUBBED PORK WITH QUINOA

Steps:

• Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
• Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.

RANCH-RUBBED PORK LOIN

Steps:

• Preheat oven to 350 degrees F. Rub the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix all over the pork loin. Season with the pepper. Let rest at room temperature for up to 2 hours. Add 2 tablespoons oil to a large (12-inch) ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate. Toss the potatoes in the oil left in the pan. In a small bowl, mix together the brown sugar and remaining 2 tablespoons oil. Rub into the pork on all sides. Then place back into the pan and into the oven and surround with the sweet potatoes. Bake, stirring the sweet potatoes once or twice, until the pork is cooked through and the sweet potatoes are softened, about 40 minutes for medium. Remove the meat to a cutting board and let rest for 15 minutes before slicing. Skim off the excess fat from the pan. Toss the sweet potatoes with the Hidden Valley® Original Ranch® Salad Dressing. Keep warm until ready to serve.

SPICE-RUBBED ROAST PORK LOIN

Steps:

• Preheat the oven to 400 degrees.
• Combine the celery seed and caraway seeds on a shallow plate and set aside. Brush the tenderloins with mustard all over. Season with salt and pepper and roll into the spice mix. Lay a sage sprig on each loin and truss every inch.
• In an ovenproof skillet over high heat, add the olive oil. Sear the loins on one side for about 1 minute. Turn the pork and place in the oven. Roast for about 7 to 9 minutes; turn and roast for 7 to 9 minutes more. The tenderloin will be medium when the internal temperature, taken with a meat thermometer, is 145 degrees for medium, 150 degrees for medium well.
• Remove the meat to a cutting board and let rest for 10 minutes. Cut into 1/2-inch slices. Arrange 3 slices on each plate and serve with the Seared Plums.