Fragrant Dry Spice Rub for Pork

(from jerseyjenny’s recipe box)

In this case, coat the pork with the oil to help the spice rub adhere to the meat. This is excellent on grilled pork tenderloins.

Source: Cook's Illustrated E-notes June 2007

Prep time: 10 minutes
Cook time: 5 minutes
Serves 2 people

Categories: Cook's Illustrated, dinner, pork, rubs


  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons light brown sugar
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil (for rubbing on pork before applying spice rub)


  1. Toast fennel, cumin, and coriander over medium heat in small skillet, shaking pan occasionally to prevent burning, until fragrant, 3 to 5 minutes. Cool to room temperature, mix with remaining ingredients (except oil), and grind to powder in spice grinder.

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