Pork Spice Blend

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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!

Pork spice blend in a white bowl.


 

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.

Recipe ingredients

Labeled ingredients for pork spice blend.

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).
Pork spice blend in a small white bowl.

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.
Slices of pork roast on a white plate next to vegetables.

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Pork spice blend in a small bowl.

Pork Spice Blend

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!
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 6 servings (1 tsp each)
Course Pantry
Cuisine American
Calories 5
5 from 2 votes

Ingredients 

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

  1. Ground coriander: Coriander seeds are the seeds of the cilantro plant. If you hate cilantro with a passion, tread carefully with coriander seeds.
  2. 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.
  3. Yield: This recipe makes about 2 tablespoons (depending on exactly now much salt and pepper you add).
  4. Storage: Store in an airtight container in a dark place for up to 6 months.
  5. 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

Serving: 1tspCalories: 5kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 165IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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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.

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Comments

  1. I am excited about mixing this up. I don’t use fennel but will certainly give this spice mix a try.

  2. 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!5 stars