Pork Loin Rub/Lemon Rub for Chicken 

Wonderfully flavored moist pork loin roast.

-about 32 lb pork loin-
8 T minced garlic
1/2 c salt
1/3 c sage
1/3 c rosemary
2 T + 2 t pepper
1/2 c olive oil
-about 4 lb pork loin-
6 minced garlic cloves
1 T salt
2 t sage
2 t rosemary
1 t pepper
1 T olive oil

Mash garlic and salt together.  Add spices and oil to form a paste.  Rub all over meat and let sit in refrigerator overnight or two hours at room temperature.  If you do it in the refrigerator, take out about 1 hour before cooking.  Bake in covered roaster pan (or not covered is fine too), use meat thermometer, and bake about 1 hour or so at Convection 300* until meat thermometer reaches 140* to 150*.  Let rest at 120* until serving time to allow juices to absorb before slicing. Use juices to make wonderful gravy.

Lemon juice, butter, salt, rosemary, marjoram, thyme (basil and oregano), bay leaves, sage and garlic.  Mix until a paste consistency and rub all over chicken same as pork.

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