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This is my go-to spice blend for all things pork: burgers, roasts, chops, you name it, I’ll spice it with this blend. And it’s just 4 spices (plus salt and pepper) that are unexpectedly GREAT together!
The surprisingly delicious combination of coriander, fennel, garlic, and paprika cannot be overstated.
I originally created this blend for a pork burger (with feta-mustard-mayonnaise and pickled beets, turned out to be my most favorite burger of all time).
And then I decided to rub it on a pork roast and let it drip over vegetables in the bottom of the pan, and I realized I would use this on pork forevermore.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Ground coriander: Coriander seeds are the seeds of the cilantro plant. If you hate cilantro with a passion, tread carefully with coriander seeds.
- Ground fennel: It’s always easier to find whole fennel seeds. If you don’t have a mortar and pestle, just mash the seeds in a small bowl with your rolling pin or other blunt wooden object.
Instructions
- In a small bowl, whisk together garlic powder, ground coriander, ground fennel, paprika, and kosher salt and pepper to taste (I like 1 tablespoon salt and ½ teaspoon pepper).
Recipe tips and variatons
- Yield: This recipe makes about 2 tablespoons (depending on exactly now much salt and pepper you add).
- Storage: Store in an airtight container in a dark place for up to 6 months.
- Usage: Use with up to 5 pounds pork (roast, chops, or loin), patted dry with paper towels before applying. Or, mix with 2 tablespoons olive oil to form a paste and rub all over meat.
Pork Burgers with Feta Mustard
Spiced Pork Burgers topped with a feta-mustard mayonnaise and pickled beets! An amazing flavor combination and hand’s down my favorite burger of all time. You’re going to think I’m crazy, but this is the best…
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Pork Spice Blend
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander (see note 1)
- 1 teaspoon ground fennel (see note 2)
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
Instructions
- In a small bowl, whisk together garlic powder, ground coriander, ground fennel, paprika, and kosher salt and pepper to taste (I like 1 tablespoon salt and ½ teaspoon pepper). Store in an airtight container.
Notes
- Ground coriander: Coriander seeds are the seeds of the cilantro plant. If you hate cilantro with a passion, tread carefully with coriander seeds.
- Ground fennel: It’s always easier to find whole fennel seeds. If you don’t have a mortar and pestle, just mash the seeds in a small bowl with your rolling pin or other blunt wooden object.
- Yield: This recipe makes about 2 tablespoons (depending on exactly now much salt and pepper you add).
- Storage: Store in an airtight container in a dark place for up to 6 months.
- Usage: Use with up to 5 pounds pork (roast, chops, or loin), patted dry with paper towels before applying. Or, mix with 2 tablespoons olive oil to form a paste and rub all over meat.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I am excited about mixing this up. I don’t use fennel but will certainly give this spice mix a try.
Hope you enjoy Fran! – Meggan
Super flavorful rub! I used this on a Boston Pork Roast in the slow cooker. The fennel did it for me as it flavored the drippings from the meat with its distinctive flavor. Thank You Meggan!
Thanks Jane, so glad you enjoyed! – Meggan