Julia Child's Pork with Allspice Dry Rub
Recipe Date:
September 1, 2023
Serving Size:
10
Cook Time:
01:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 lbs boneless pork roast
- 4 tsps kosher salt
- 1/2 tsp ground black pepper
- 1 tsp dried thyme or sage
- 1 bay leaf, crushed
- 1/4 tsp ground allspice
- 2 garlic cloves, minced
Directions
Tasting Notes: The richness of a piece of well marbelized pork is a wonderful textural compliment to the lushness of the Pinot noir. The allspice, thyme and bay leaf echo the fruit and baking spice elements that you often find in Pinot.
Serena's Tips: It's a very easy and tasty dish. If you can marinade it with the rub for 2 days, definitely do that. We love to serve this with roasted brussel sprouts or a butternut squash puree.
Recipe:
- Website link
- Website address: cooking.nytimes.com/recipes/12686-julia-childs-pork-with-allspice-dry-rub
Recipe courtesy of Julia Moskin, adapted from Julia Childs, for the New York Times. Photo courtesy of Evan Sung for the New York Times.
