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Julia Child’s Pork With Allspice Dry Rub

5.0(767)

The allspice is really what makes this recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, which was featured in a New York Times article about readers’ favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes’ preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.

by Julia Moskin

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FrenchDinner, Roasts, Main Course

Servings

(8–10)

Total time

7h 30m

Calories / serving

303 kcal

Ingredients (7)

serves

3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
4 teaspoons kosher saltsalt
1/2 teaspoon freshly ground black pepperpepper
1 teaspoon dried thyme or sage leavesthyme
1 bay leaf, crushedbay-leaf
1/4 teaspoon ground allspiceallspice
2 cloves garlic, minced or put through a pressgarlic

Instructions (4 steps)

01Dry 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.
02Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
03For 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.
04

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Rich recipe — supports nutrition-aware planning.