Rosemary Orange Salt Seasoning

Rosemary-Orange Salt uses basic
ingredients with stellar results.
Warmed salt, fennel and peppercorns
are infused with orange zest.
Simply rubbed on a pork loin
or to flavored roasted vegetables.

Ingredients:
1 cup coarse sea salt
2 T. fresh rosemary leaves
1 t. black peppercorns
1 t. fennel seeds
Zest of 6 oranges

Directions:
In a saute pan, combine the salt,
rosemary, peppercorns and fennel seeds
over medium-high heat and cook,
shaking the pan gently, for 2-3 minutes,
or until the pan gets hot and the salt
and fennel seeds begin to crackle.
Remove the pan from the heat,
add the orange zest, and toss with the
salt or until the pan begins to cool.
Spread the salt over a dry baking sheet
and set aside to cool completely.
Grind the salt mixture in a spice grinder
or a coffee mill reserved for spices.
Store the salt in an airtight container,
in a cool place for up to 4 months.