Tuscan-Style Pork Dry Rub
Homemade Tuscan flavor with a perfectly juicy finish. I’ve been seeing all these pre-seasoned pork cuts popping up at the store lately—flavors that definitely weren’t around when I was growing up. And every time I look at one, I get that same thought: yeah… I can probably make this better at home. When you’ve been cooking as long as I have, you just pick up this instinct for what flavors play well together, and this Tuscan -style rub hits all the right notes. It leans into those warm herbs— oregano and rosemary , complimented by basil and fennel —backed up with a little sweetness to help it caramelize, plus tomato bouillon for a deeper, more savory backbone. It’s simple, balanced, and the flavor payoff is huge. The cornstarch helps everything cling to the pork and build that gorgeous crust, and the lemon pepper brightens everything without taking over. Whether you’re throwing the pork on the grill or roasting it in the oven, the rub does most of the heavy lifting fo...