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.
While a pork tenderloin is easy cooking, it can also be tasteless. This dry rub makes all the difference. And it makes for great sandwiches, if anything is leftover.
I just used this rub on spare ribs and cooked them in the instapot. They were delicious. And I made a gravy with the juices, which I poured over roasted potatoes and Brussels sprouts. Turned out great!
The whole house smelled amazing while roasting! It’s a great teaser to the tender juicy roast we ended up with. Key is for sure to scrape off the rub so it’s not too salty. We didn’t turn it while cooking- rather kept it fat cap up and it turned out rendered perfectly. Tip: blitz the bay leaf in a coffee grinder (we have one just for spices) to make sure it’s fine enough to spread around. No need for a mortar and pestle.
I used this on pork riblets - and then slow cooked them in silver foil. Wonderful! I used both sage and thyme