O & A with Rita Rubino: Pan Roasted Pork Loin with Rita’s Dry Rub

By Rita Rubino


A dry rub is a mixture of herbs and spices used to season meats, chicken and fish before cooking. Grilling is the most common method of cooking for foods seasoned with dry rub, but pan roasting, baking and broiling are also viable options. The history of dry rubs spans the globe and you can find a dry rub in nearly every culture. Spice mixtures for rubs are now readily available from famous chefs and spice companies, but if you choose to make your own, you can have fun adding your own personal touch.Rita’s Rub

2 tbs curry powder

2 tbs chile powder

1 tbs  cumin powder

1 tbs crushed fennel seeds

Mix all ingredients well. Store extra in airtight container

 Pan Roasted Pork Loin

1 Pork tenderloin approx 1 lb

2 cloves of garlic, crushed

1/3 cup of olive oil

1/3 cup sunflower oil (or other high smoke point oil)

Salt and pepper to taste

Mix the garlic and olive oil in a dish, container or plastic bag add the pork loin and marinate refrigerated for 1 hour or over night.

Remove pork from marinade, season with salt and pepper.

Sprinkle generously on all sides with dry rub.

Preheat a non-stick, cast iron or stainless steal pan and add the cooking oil. Cook the pork loin over medium heat on all sides until deep brown (about 6 minutes on each of the first two sides and 3 minutes on each additional side).

Remove from pan and allow to rest for 5 minutes before slicing into ½ inch slices.

Serve with black beans, rice and a green vegetable.

Give us Lord our Daily Bread 

Rita R editRita Rubino

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