Prep 2 mins
Cook 2 hrs
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.
- 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)
- Mix all of the ingredients together and rub them into the surface of the pork.
- Place in a covered bowl.
- 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).
- Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels.
- 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.
I love this rub and have been making pork with it for over 30 years. My ancient copy of Mastering the Art of French Cooking opens to this recipe. I discovered an almost-as-good shortcut recipe when cooking away from home and not wanting to buy a bunch of spices to recreate my fave salt marinade. I found that all-purpose poultry seasoning has just about the same ingredients, minus the salt and garlic,. I measure two parts salt to one part poultry seasoning plus garlic, or if I'm in a major hurry or out of fresh garlic, I throw in a bit of garlic powder. It still gets rave reviews from friends and family.
Forever my Pop's go-to for baby backs, pork roast, or chops, we had one tiny bottle of this left after he passed away in 2007. We coveted that bottle, not knowing how to reproduce it! Finally, as we used the last of it, I remembered! Pop always used Julia's book, "Mastering the Art of French Cooking". Bless RecipeZaar and the internet! This is delicious on every kind of pork. We rub it on, rub it in, and we don't scrape it off (and no waiting necessary--though Pop left it to rest overnight) I evern put babybacks rubbed with it sealed in foil, in a roast pan, with 1/4--1/2 cup of water, and cook for a few hours at 325( or until the meat falls off the bone). The aroma is incredible! I can't even get them on a plate before word has spread, my son's friends descend on the kitchen, and all that's left is a heap of bones! The boys know "Ian's Mom Is Cooking!" Even though when Pop retired he started cooking and Mom had been cooking for 60 years, he used Mom's recipes and corrected her methods by saying, "Well, JULIA says to do ...". I'll never forget our beloved, patient Mom rolling her eyes and laughing, saying, "That *$#%@ Julia has ruined my life!" The memories of that well-used book on the table, with post-it notes stuck to the 'good' pages, brought this recipe back to us in the nick of time! Pop never got those babybacks to the plate, either. Such great memories! Try it, you'll love it! ( I do think allspice is essential--nothing else quite measures up!) A super companion dish is Paula Deen's great crock pot Mac n' cheese, plus my homemade molasses beans, corn, and grilled asparagus with balsamic vinaigrette! Bon Apetit!
My first Julia Child recipe that I know of. A nice, flavourful and easy rub. I had 5 pork chops and the spice mix was just on the short side, so I would recommend that you perhaps make x 1.5 time the salt rub. But this is just a personal preference. I marinated for only 2 hours and I did not scrape off the rub but grilled with it on. The rub lets the pork shine and does not overpower. Thanks for sharing/Julia :)