Pork loin steaks and pork chops tend to be readily available, whatever the season, in supermarkets and butchers alike, so this quick tasty pork rub recipe is a great one to have in your back pocket to transform a simple and balanced supper into a delicious weekday treat. If you’re anything like us, you’ll already have the ingredients in stock at all times (not the pork, obviously), but if not, they’re all fairly common ones which can be used in all sorts of recipes meaning they’re worth investing in.
- 4 pork loin steaks or 2 large chops
- 1 heaped tsp dried oregano
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 tsp smoked paprika
- 3 sprigs fresh thyme or 1 heaped tsp dried thyme
- pinch salt
- crack of black pepper
- 2 cloves garlic
- 1 tbsp olive oil
- Take the pork loin steaks (or chops) out of the fridge a good half hour before you plan on cooking them. This rub isn't a marinade so it doesn't need a couple of hours to settle into the meat; but you could of course use it that way if it's more convenient for you.
- Preheat the oven to 180c fan, and prepare a good sized baking tray by lining it with tin foil.
- Get yourself a clean bowl and add each herb and spice to it in the quantities given above, starting with the dried herbs and spices then adding the fresh thyme.
- Feel free to alter the proportions if there's something you prefer to taste, or leave out or substitute ingredients you don't have to hand for those you do. This is convenience food!
- Mince up or grate up the garlic before adding it in.
- Add the oil and stir everything together.
- Rub the rub into both sides of the pork and lay it onto the baking tray.
- Put in the oven for around 8 minutes until it looks cooked on the surface.
- It should be juicey and tender, but cooked through.
- Serve up with your choice of sides. We plumped for a lemony vegetable cous cous made with a little vegetable stock and lemon juice as well as some green beans.
This recipe would also be great for sticking on the barbecue, just make sure it’s nicely cooked before you serve it up. That said, there’s been a change in heart as to whether pork can be served up pink. We reckon it’s a matter of personal preference and are happy to serve it to ourselves that way, it helps it to stay as moist and tender as possible, but we wouldn’t serve it up like that to guests if they weren’t willing to try it!
If you liked this recipe, why not try our summery chicken marinade, which also works well in the kitchen or on the barbecue.