"Bubbabob" > wrote in message
. 3.30...
> ~patches~ > wrote:
>
> > Bubbabob wrote:
> >
> >> That much sugar makes more of a burnt caramel glaze than a dry rub.
> >>
> >> I've never used ANY sugar in a dry rub.
> >
> > Could you recommend a rub for a pork tenderloin? Many thanks.
> >
>
> I usually use rubs on fat, tough cuts, which a pork tenderloin isn't.
> Most modern pork tenderloins are very lean and dry and respond better to
> a brine than a rub. Here's my favorite one for pork tenderloin:
>
> Santa Fé Cured Pork Loin
>
> 3 or 4 lb. boneless pork loin roast
> 8 cups water
> 1 cup sugar
> 6 T. ground red chile
> 2 T. salt
> 2 T. crushed thyme
> 1 T. ground cumin
> 2 t. coarsely ground black pepper
> 2 t. crushed oregano
>
> In large saucepan heat all ingredients except pork loin to boiling,
> stirring to dissolve ground spices and mix cure ingredients thoroughly.
> Remove from heat and cool to room temp. Place pork loin in glass
> container large enough to immerse roast in cure solution, cover and
> refrigerate 2-4 days. OR place roast in 2 gallon self sealing bag (I fit
> it into a 1 gallon bag) and pour cure solution over; seal bag and place
> in large bowl; refrigerate 2-4 days.
>
> Remove pork roast from cure; discarding cure solution. Gently pat pork
> dry with paper towels. Place roast over drip pan and cook over indirect
> heat for 45 minutes to 1 hour, until thermometer inserted reads 145
> degrees. Remove from grill and slice.
>

Thanks, Bubbabob, this sounds good! I buy the whole loins pretty
frequently, so I will definitely try this next go round.

Lynne A