Simple, take your loin, for beef use Reggae rub\u00a0or Rajun rub, for pork or venison use Radical\u00a0rub\u00a0or Rowdy rub. Just use about 2 teaspoons per pound and rub the meat well. (marinate as long as possible). Place on a rack in a pan, and roast at 375f until the proper internal temperature is almost met. (at least 140 for rare beef, and 170 for pork). Let it rest for ten minutes. \u00a0Add some red wine, about\u00a01\/3 C to the pan juices, cook and stir until slightly thickened and serve drizzled over the roast.<\/p>\n
Roasted potatoes for four: wash and cut-up four potatoes into about one inch chunks. Rinse and dry and put them in a large bowl. Add about 1\/4C of olive oil and about a tablespoon of Rockin’\u00a0Seasoned Salt\u00a0and toss until well coated. Spread them out on a sheet pan and roast until lightly browned and fork tender (about 45mins.\/1hr @350f\/375f).<\/p>\n
…now where’s that salad…<\/p>\n","protected":false},"excerpt":{"rendered":"
Simple, take your loin, for beef use Reggae rub\u00a0or Rajun rub, for pork or venison use Radical\u00a0rub\u00a0or Rowdy rub. Just use about 2 teaspoons per pound and rub the meat well. (marinate as long as possible). Place on a rack in a pan, and roast at 375f until the proper internal temperature is almost met.
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