This is delicious! It made wonderful sandwiches the next day too. I will probably use this rub on all kinds of meats. It is super easy and very flavorful. It is extremely salty, and you could reduce the salt, but I don't recommend it, as the salt is supposed to form a "crust" to seal in the juices. Just knock a little of it off and mix it into your mashed potatoes! As for the increased cooking times that some are reporting, this recipe probably refers to the tenderloin, which is about 2 inches across, and will cook very quickly. If you are using a whole loin which is usually about 4 inches across, or a roast, you will need to cook it longer.
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This is delicious! It made wonderful sandwiches the next day too. I will probably use this...