Julia Child’s Pork With Allspice Dry Rub
- Total Time
- At least 1½ hours, plus at least 6 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- 3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
- 4teaspoons kosher salt
- ½teaspoon freshly ground black pepper
- 1teaspoon dried thyme or sage leaves
- 1bay leaf, crushed
- ¼teaspoon ground allspice
- 2cloves garlic, minced or put through a press
Nutritional analysis per serving (10 servings)
303 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
- Step 2
Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
- Step 3
For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
- Step 4
For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.
Private Notes
Comments
I plopped this in the slow cooker on a bed of chopped onions and apples with a half cup of dry apple cider and cooked it on low for eight hours. When the roast was done, I blended the juices and onions and apples to a smooth puree, diluted it with 1 c of water (it is too potent without) and thickened with 1/4 c of flour for an out if this world delicious gravy! Served with Brussels sprout's and butternut squash puree, this a perennial favorite that makes a comeback every fall.
A "well-marbled" pork loin? I've seen pork loins with more or less of a fat cap, but never a well-marbled one.
This was good, but as someone who totally over salts food, do yourself a favor and cut the salt in half. The allspice makes the rub - also added in both sage and thyme. A keeper, just adjust the salt.
Cooked as is and it was perfect. I scraped off the marinade as it notes and even though I only got to marinate for 6 hours, it was perfectly seasoned throughout. I did scoop a bit of the leftover marinade and tossed it with root vegetables, apples, and olive oil, and added it to the bottom of the pan toward the end. Delicious.
Used this recipe for a 1 lb piece of pork. Reduced the amount of salt. We roasted some vegetables at 450, then lowered the oven temperature to 325 and put the pork into the oven. My wife asked who the authors of the recipe were. I told her and she said that this oven temperature was from the “low and slow” era. Now it is “high and fast”. We raised the temperature to 400F, and monitored the meat temperature. It was very tasty.
Dorothy’s suggestion to make a gravy with the apples and onions makes the whole recipe. Delicious.