Julia Childs Pork With Allspice Dry Rub Recipes

JULIA CHILD'S PORK WITH ALLSPICE DRY RUB

Steps:

• 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.
• Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
• 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.
• 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.

JULIA CHILD'S SALT MARINADE (RUB) WITH HERBS AND SPICES FOR PORK

Steps:

• 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.