Recipe by KellyMac6
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.
Top Review by knitbunnie
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.
- 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 See How It's Made
- 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.