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!

Course Pantry

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings (1 tsp each)

Calories 5kcal

Author Meggan Hill

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

US Customary - Metric

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 1/2 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