I packed little jars of my spiced salts and decorated the lids with nice decorative paper, labels and ribbons. Aren’t they cute?One of my favorite creations turned out to be a citrusy, slightly spicy Tuscan-style blend. Last night I rubbed some on a boneless pork loin about 2 hours before roasting it in a 450 degree oven , and it was pretty darn good – juicy and tender.
Makes about one cup
1/4 cup kosher salt
1 tablespoon coarse sugar, such as Demerara or turbinado
1 tablespoon red pepper flakes
1/4 cup Tellicherry peppercorns
2 tablespoons each fennel and coriander seed
2 tablespoon chopped fresh rosemary
1 tablespoon dried minced lemon peel
Put the salt, sugar and red pepper flakes in a medium bowl. Put the remaining ingredients in a small electric spice grinder or mini food processor and pulse until coarsely ground. Dump into the bowl with the salt, and mix until evenly blended. Use about 1 tablespoon per pound of pork, chicken, or beef.