Julia Child's Salt Marinade (Rub) With Herbs and Spices for Pork |
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Prep Time: 2 Minutes Cook Time: 118 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Recipe from Mastering the Art of French Cooking. Julia says Fine for all types of fresh pork. This is our favorite, as it tenderizes the pork and accentuates its natural flavor. I used this on pork chops and it was to die for! So easy and so good, the smell in the fridge while it is marinating is intoxicating. I didn't have allspice so I used a pinch each of ground cinnamon, clove, and nutmeg. Cooking time is minimum marination time. Ingredients:
1 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1/4 teaspoon ground thyme or 1/4 teaspoon sage |
1/8 teaspoon bay leaf powder |
1 pinch allspice |
1/2 garlic clove, mashed (optional) |
Directions:
1. Mix all of the ingredients together and rub them into the surface of the pork.
2. Place in a covered bowl.
3. Turn the meat 2 or 3 times if the marinade is a short one, several times a day if it is of long duration (see marination times below).
4. Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels.
5. Time Required for Marination of Pork - If the meat is refrigerated, increase the minimum marination time by at least one third. Chops and steaks a minimum of 2 hours, 6-12 are even better. Loin roasts a minimum of 6 hours, but 24 are recommended. Fresh hams and picnic shoulders a minimum of 2 days, but 4-5 are more effective.
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