Pork With Allspice Dry Rub

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.

Ingredients

• 3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
• 4 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or sage leaves
• 1 bay leaf, crushed
• ¼ teaspoon ground allspice
• 2 cloves garlic, minced or put through a press

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    331 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 42 grams protein; 127 milligrams cholesterol; 1116 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

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