This is a savory, crunchy blend of herbs and spices has both bright and earthy tones. Use it when broiling or pan frying. Excellent for both pork and chicken.
Rosemary Balsamic Pork Tenderloin:
1 package pork tenderloin (not pork loin, that is a different cut)
2-3 Tablespoons Balsamic Vinegar
3-4 Tablespoons SMSF Rosemary's Baby
1-2 Tablespoons Balsamic Glaze (this is for the drizzle at plating time)
Preheat oven or oven at 375 (Air fryer oven does not need preheating, just add 2 min to cooking time)
Cut the tenderloins into 2-3 inch sections and place into a bowl
Drizzle with balsamic vinegar and toss, coating all sides. Roll in SMSF Rosemary's Baby, coating on all sides. Meat should have a good amount of seasoning on it.
Place on parchment lined baking sheet.
Bake in air fryer oven setting larger pieces together on top rack, then for about 25 min (rotating the racks half way through)
Conventional oven 30-35 minutes
Drizzle with balsamic glaze after plating.
Sweet Rosemary Chicken Breast:
2 large chicken breast
1 Tablespoon SMSF Rosemary's Baby
1 Tablespoon olive oil
2 Tablespoons jam or jelly (citrus flavors or apple jelly work well)
Pat chicken dry, cut into thirds. Pound larger ends so chicken cooks evenly.
Coat chicken evenly with SMSF Rosemary's Baby, set aside.
Heat nonstick skillet over medium-high heat, add olive oil. Gently place chicken breast pieces into hot oil. Cook about 5 minutes, reducing heat, if needed. Gently turn pieces over. Cook for another 5 min or so until juices run clear. Add jam to center of pan, allowing it to melt and bubble. Gently toss chicken pieces into melted jam. Serve.
Rosemary, Himalayan pink salt, pepper, paprika, onion, garlic, mustard seed, coriander, dill seed
Rosemary's Mama Nutrition Information:
Contains no sugar
Contains approx 60 mg of sodium per 1/4 teaspoon
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SMSF spice blends are processed in a kitchen that shares equipment with common allergens such as milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans etc. Read more here.