Citrus Poultry Rub Organic

$6.00

POULTRY RUB | ORGANIC | SALTED | VEGAN

We have customers who buy this one by the pound. It's the rare turmeric blend that isn't headed for a curry. With cane sugar to caramelize the skin, orange zest and coriander for the citrus notes and turmeric for color. Chicken is the obvious use, pork tenderloin is great one too. Already salted, so it goes on straight from the jar. Turmeric is still the anti-inflammatory spice, even when it's caramelizing on chicken skin.

Ingredients

organic cane sugar, organic kosher salt, organic turmeric, organic orange zest, organic black pepper, organic coriander

Style
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From Our Laguna Beach Spice & Tea Shop

We tell customers that if you only remember two things about this one, make them these:

Rub the meat and the vegetables first, then preheat the oven. By the time it comes up to temperature the seasoning has had 15 to 20 minutes on the food, which is deeper flavor for no extra prep.

Don't salt before cooking. Kosher salt is already the second ingredient in the blend, so the meat is seasoned once you rub it.

Funny story from a regular customer: they make BBQ chicken with this for their neighborhood block party and won't say what's in it. By now everyone has decided they're a BBQ genius. You're welcome to run the same play.

  • What to use it on

    hicken first, any cut, skin on for the best crust.

    Pork tenderloin, which is what the regulars come back for.

    Turkey, on the same schedule as the chicken.

    Roasted vegetables and potatoes, in the pan or tossed with oil beforehand.

    Whisked with olive oil and orange juice for a marinade.

    Stirred into softened goat cheese or cream cheese for a spread on crackers, toast, or bagels.

Try This Simple Recipe Tonight

Yummy Citrus Pork Tenderloin

Serves 4-5

Pork tenderloin marinated in orange juice and Citrus Poultry Rub, seared and roasted, then finished with a deglazed pan sauce and orange slices.

Ingredients

  • 1-2 lb pork tenderloin
  • 1 cup fresh orange juice
  • 3/4 cup chicken broth
  • 1 tbsp butter
  • 2-3 tbsp Citrus Poultry Rub
  • Orange slices and parsley, for garnish

Instructions

  1. Create the marinade by mixing together the orange juice, broth, and Citrus Poultry Rub. Reserve 3/4 cup for the serving sauce.
  2. Marinate the tenderloin in a zip-lock bag for 2 to 3 hours, or best overnight in the refrigerator.
  3. Preheat the oven to 400°F. Lightly season the marinated tenderloin, each side, with a bit of the Citrus Poultry Rub.
  4. Heat a small amount of oil in a large skillet over medium-high heat. Add the tenderloin and sear on all sides, about 5 minutes. Don't discard the pan or drippings, you'll use them later.
  5. Roast the tenderloin in the oven until it reaches an internal temperature of 150°F. Then transfer the tenderloin to a clean cutting board and cover with foil. Let rest for 10 minutes before slicing.
  6. To create the serving sauce, in the pan used for searing, add the reserved 3/4 cup of marinade and bring to a boil. Deglaze the browned bits from the pan.
  7. Reduce heat to medium, add the butter to the sauce, and cook until slightly reduced.
  8. To serve, spoon some of the sauce over the sliced tenderloin, and garnish with orange slices and a bit of parsley. Enjoy!