Fusion Natural Flavored Sea Salt - Spanish Rosemary - 2 Ounces
Fusion Natural Flavored Sea Salt - Spanish Rosemary - 2 Ounces
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Fusion Natural Flavored Sea Salt - Spanish Rosemary - 2 Ounces

$11.99 $5.99


Spanish Rosemary Sea Salt is an all natural sea salt that delivers a straight from the herb garden flavor. A perfect pairing with roasted potatoes, it will make this simple dish extraordinary. Add to any dish to give it a fresh, herbed taste.

Fusion Sea Salts are the result of our search to combine sea salts with pure natural flavor. When we first thought of infused flavored salt blends, we wanted to fuse natural ingredients together in a way that hadn't been done before. We imagined putting fresh ingredients inside the sea salt without compromising our signature purity. After a long-developed proprietary process, the result is Artisan Salt Company's Fusion Flavored Sea Salt. This is the new generation of gourmet seasoning.

Rosemary Pork Roast Recipe! Delicious!

1 (3 to 3 1/2 pounds) boneless pork loin roast
1/2 cup chopped green onions
1 1/4 cups chicken broth - divided use
1/4 cup red wine vinegar
2 tablespoons olive oil
6 garlic cloves, finely minced
1 tablespoon minced fresh rosemary ( 1 teaspoon dried)
1/4 teaspoon freshly ground black pepper
1 teaspoon spanish rosemary sea salt
2 tablespoons cornstarch
1/4 cup cold water

Place roast in a large resealable plastic bag or non-metallic container. Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Seal and marinate in refrigerator for 4 to 8 hours, turning occasionally.

Preheat oven to 350F (175C).

Place roast fat side up in an ungreased shallow roasting pan. Combine marinade with remaining broth; pour over roast. Sprinkle with spanish rosemary sea salt. Bake, uncovered, for 2 to 2 1/2 hours or until a meat thermometer reads 160F to 170F (70* to 80C). Remove roast to a warm serving platter; let stand for 10 minutes before slicing.

Meanwhile, skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir for 2 minutes. Serve with the roast.

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