Albuquerque Dry Rub

Albuquerque Dry Rub

This makes enough dry rub to flavor about 3 pounds of meat, fish, or poultry. We suggest starting with whole spices for the best flavor, but you can always substitute ground spices if you prefer.

Makes 1/2 cup dry rub

1 tablespoon coriander seeds (or 2 teaspoons ground coriander)
1 tablespoon cumin seeds (or 2 teaspoons ground cumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons dried Mexican oregano
2 teaspoons salt
1/2 teaspoons black peppercorns (or 1 teaspoon ground pepper)
1. Heat a small sauté pan over medium-high heat. Add the coriander and cumin seeds and toast, swirling the pan constantly, until the seeds give off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool plate and allow to cool for a few minutes.

2. Transfer the seeds to a mortar and pestle or a spice grinder. Add the chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the spices to an even texture. The rub is ready to use now, or you can transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard or pantry for up to 1 month.


Pomegranate juice is available in most supermarkets now. POM is one common brand. Pick up extra, because it makes a good summer cooler. Blend bubbly mineral water and the juice over ice and finish with a generous wedge of lime. A small tot of white rum turns this into cocktail material.
Consider purchasing an inexpensive coffee grinder to use exclusively for spices. Kitchen shops and large housewares retailers carry ones priced around $20. Buy one and you are launched into the realm of curries, dry rubs, garam masalas and improvisations of every stripe.As tender as it can be, pork tenderloin is a lean cut. Don't overcook. It should be slightly pink inside, or 150 degrees on an instant-reading thermometer.