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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 1 |
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This is a rub that my Mother used to use for Pork Tenders. Ingredients:
3 tablespoons brown mustard seeds |
1 teaspoon fennel seed |
2 teaspoons coriander seeds |
1 teaspoon cumin seed |
1 teaspoon whole black peppercorn |
2 teaspoons dried thyme |
1 tablespoon dry mustard |
1 teaspoon ground ginger |
2 teaspoons coarse salt |
1 teaspoon sugar |
Directions:
1. Place the first 5 ingrediants in a dry skillant. Place over medium heat, moving the skillet to keep seeds from burning, until aromatic, about 2 minutes. Mustard Seeds will begin to pop. Transfer seeds to a spice grinder, cool slightly, and pulse until finely chopped but NOT powdery. Transfer to a small bowl and stir in rest of the ingrediants.
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