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Roast Pork (or Beef) with an Herb Rub

This is delicious, with herby, subtle flavors for you to enjoy! I haven't tried the rub on poultry, but I bet it would be great. Barb L.

Serves: 8


For the rub: (Makes about 1/3 cup of rub. Approximately enough for this and another roast)

1 Tbsp dried oregano

1/2 Tbsp dried thyme

1/2 Tbsp dried rosemary

1-2 tsp garlic powder (or use 1 tsp and Garlic EVOO)

1/2 tsp ground fennel

1/2 tsp celery seed

1/2 tsp dried lemon peel (or use Gremolata or Lemon EVOO)

½-1 Tbsp kosher or sea salt

1 tsp freshly ground black pepper

For the Roast:

2 pound of boneless pork roast or London broil

2-3 Tbsp Flying Olive Gremolata (lemon, garlic, parsley, and mint), Lemon, Rosemary, Garlic Extra Virgin Olive Oils or a Combination of Choice


For the rub:

Mix the ingredients together. (I like to grind the spices that are whole in a spice grinder or use a mortar and pestle to release the flavors of the spices.) Store any remaining rub in an airtight container for up to 6 months.

Rub the roast with the Flying Olive EVOO(s) of Choice. Sprinkle on the spice blend and rub it into the roast using about 2-2 ½ Tbsp of the mixture. If roasting within an hour, cover and leave on the counter. If you have the time, chill, covered, in the refrigerator for up to 24 hours.

Heat the oven to 350 degrees F.

Heat a heavy pan or cast iron skillet with a little Flying Olive EVOO(s) of Choice over medium-high heat. When the oil begins to shimmer, add the roast. Sear on both sides, about 2-3 minutes per side. Place the roast in a roasting pan and cook for about 40-45 minutes for pork, 20-25 minutes for beef. For the pork, an instant read thermometer should read 155-160 degrees. For the beef, Medium 135-140 degrees.

Remove the meat from the oven and let rest it for 10 minutes under loose foil. This will make it much juicier,  it is well worth the extra few minutesa. Slice across the grain and serve.

Submitted by Barb L.