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 HERB RUB FOR CHICKEN-
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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