Rosemary Lemon Rub Food

LEMON-ROSEMARY PORK TENDERLOIN

Steps:

• In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.

ROSEMARY, GARLIC AND LEMON MARINADE

Steps:

• Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

ROSEMARY LEMON RUB

Steps:

• Measure all ingredients into a bowl and stir to combine. Spoon into a small jar or small ziploc bag. Makes 1/3 cup.
• To use: rub on beef, lamb or poultry. Let stand for at least 30 minutes before cooking. Best if rubbed on meat 4 hours prior to grilling or baking.

ROSEMARY-LEMON SYRUP

Steps:

• With a vegetable peeler, remove the peel from lemons, leaving bitter white pith behind. Combine peel plus remaining ingredients in a medium saucepan. Bring to a simmer, stirring, until sugar is dissolved. Remove from heat and let cool. Strain through a fine sieve (discard solids), and chill.

LEMON ROSEMARY RUB

Steps:

• Combine all ingredients.
• Shake before using to blend.
• Makes enough to season 2 pounds of meat.

ROSEMARY GARLIC RUB

Steps:

• In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

ROAST TURKEY WITH ROSEMARY AND LEMON

Steps:

• Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
• Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
• Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
• Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.

TUSCAN ROSEMARY DRY RUB

Steps:

• Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
• Stir in oregano, sage, garlic flakes, salt and pepper.
• Transfer to jar.
• Cover and store away from heat and light.
• Rub will keep several months.
• Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
• Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
• If desired, squeeze some lemon juice over the rub.
• Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.