You want this. You know you do.
Look at that blackened crust, the crispness, the juices oozing in rivulets. With its burnt sienna exterior, this pork loin looks as though it was roasted in a furnace, without being burnt. It crackles off the screen, doesn’t it?
Don’t let the darkened crust fool you. The inside of this pork loin was as juicy as you can imagine a pork loin to be.
We couldn’t stop nibbling it.
Thank you to Julie Reinhardt for making us such a fine piece of pork.
And for giving us her recipe, in case you want to make it too.
Cocoa Bliss Rub (note: you could cut the quantities in half if you want just enough for this recipe.)
1 1/2 cups brown sugar
2 teaspoons Dutch processed cocoa
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon red pepper flakes
2 tablespoons chili powder
2 tablespoons dried oregano
The pork loin smoke-roasted for 2 hours at about 300-350 degrees. I think it could have used another 20-30 minutes to get a little more tender.
{ 3 comments… read them below or add one }
wait a minute…. how large is this roast?
So I just buy it, rub it all over with magical deliciousness and pop it in the oven for a few hours???
hmm… I think I should go shopping tonight for some… pork side dishes to make. hahaha.
WHAT?!?! Cocoa and pork!? Stop it. This is too good to be true.
Hey there,
Do you think this rub could work on a non-smoked piece of tenderloin? It looks insanely delicious and I would love to give it a try on a roasted or otherwise cooked piece of tenderloin.