At the request of Kiwideus, here is one of my "takes" on a wet rub for roasts.
I gave this to BuzbyJLC10. She used it on a pork tenderloin to rave reviews.
OK - this is my best guess for proportions:
1 tbp minced garlic (I buy the stuff in the jar)
2 tbp dijon mustard -either regular or "country (grainy)"
1/4 c. olive oil
1 tsp crushed up dried rosemary
1/2 tsp dried oregano
optional:
1/2 tsp cumin
1/2 tsp coriander
1 tsp salt (I don't do this -I cook low salt. But you can add it in.)
3-4 cranks of a black pepper mill (1/2 to 1 tsp est.)
Mix all the ingredients together in a bowl and spread liberally on the piece of meat you are cooking. This would be very good on beef or pork.
Optional: sprinkle Panko (Japanese bread crumbs) or regular non-seasoned crumbs on top of the meat and press in. Drizzle a little more olive oil on top to make a crust. (This is good for a lean cut of meat like pork tenderloin.)
Roast as you would normally for the cut of meat.
I gave this to BuzbyJLC10. She used it on a pork tenderloin to rave reviews.
OK - this is my best guess for proportions:
1 tbp minced garlic (I buy the stuff in the jar)
2 tbp dijon mustard -either regular or "country (grainy)"
1/4 c. olive oil
1 tsp crushed up dried rosemary
1/2 tsp dried oregano
optional:
1/2 tsp cumin
1/2 tsp coriander
1 tsp salt (I don't do this -I cook low salt. But you can add it in.)
3-4 cranks of a black pepper mill (1/2 to 1 tsp est.)
Mix all the ingredients together in a bowl and spread liberally on the piece of meat you are cooking. This would be very good on beef or pork.
Optional: sprinkle Panko (Japanese bread crumbs) or regular non-seasoned crumbs on top of the meat and press in. Drizzle a little more olive oil on top to make a crust. (This is good for a lean cut of meat like pork tenderloin.)
Roast as you would normally for the cut of meat.
