Sweet and Savory Spice Rub
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Makes about 2 tablespoons
Ingredients
1 tablespoon cumin seeds 1 ½ teaspoons coriander seeds 1 teaspoon fennel seeds ½ teaspoon ground cinnamon ¼ teaspoon ground allspice
Instructions
- Combine cumin, coriander, and fennel in small skillet; toast over medium heat until fragrant, about 2 minutes, shaking skillet occasionally. Cool to room temperature; grind coarse. Transfer to small bowl; stir in cinnamon and allspice.
Time
20 minutesYield
Makes about 2 tablespoonsIngredients
1 tablespoon cumin seeds
1 ½ teaspoons coriander seeds
1 teaspoon fennel seeds
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
Ingredients
1 tablespoon cumin seeds
1 ½ teaspoons coriander seeds
1 teaspoon fennel seeds
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
Ingredients
1 tablespoon cumin seeds
1 ½ teaspoons coriander seeds
1 teaspoon fennel seeds
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
Why This Recipe Works
We found that the best cut for our grill-roasted pork loin recipe was the moist and flavorful blade-end roast, brined and coated with coarsely ground pepper. We then used a two-step grilling process: searing the roast directly over the fire and finishing it over indirect heat. The final step was removing the roast from the grill when the internal temperature reached 140 degrees, then allowing it to rest until the temperature rose to an ideal 150 degrees.
Instructions
- Combine cumin, coriander, and fennel in small skillet; toast over medium heat until fragrant, about 2 minutes, shaking skillet occasionally. Cool to room temperature; grind coarse. Transfer to small bowl; stir in cinnamon and allspice.
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