Sharon's Recipes

DECEMBER: Spice Rub for Pork


4 oz. cumin
2 oz. chili powder
3 cups brown sugar
1/2 c. kosher salt
1 c. Lea and Perrins
1/2 jar Emeril’s Southwest
1 large onion
2 oz. cayenne
2 oz liquid smoke
3 oz. smoked paparika

This recipe makes enough rub for 6 or more tenderloins.

Mix together all the ingredients in a bowl. Rub all over the meat and let sit overnight if possible.

Bake and serve with Purple Chef Jalapeno & Tomato Marmalade.


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