I used this on a 1# pork tenderloin, marinated a few hours, and grilled it. It was incredible. The rub didn't smell like much when I prepped it, but it was great. Next time I will reduce the amount of crushed red pepper a bit since I don't like my foods too hot, but my husband thought it was perfect. I had never used juniper berries before, so it was fun to try that out.
Photo: Randy Mayor; Stylist: Cindy Barr
Juniper berries lend a piney accent to our Juniper Rub that is used as a flavor booster for grilled chicken or pork.
Yield: Serves 4 (serving size: about 2 teaspoons)
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Amount per serving
- Calories: 77
- Fat: 7.1g
- Saturated fat: 1.2g
- Sodium: 240mg
- 2 teaspoons juniper berries
- 1 teaspoon black peppercorns
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1 bay leaf
- 2 tablespoons extra-virgin olive oil
- 6 minced sage leaves
- 1 minced garlic clove
- Place juniper berries, peppercorns, kosher salt, crushed red pepper, and bay leaf in a coffee or spice grinder; process until finely ground. Combine juniper mixture, olive oil, sage leaves, and garlic.
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