Salt Marinade with Herbs for Pork

This recipe comes from Mastering the Art of French Cooking, the famous cookbook by Simone Beck, Louisette Bertholle and Julia Child. New York: Alfred A. Knopf, Inc., 1961.

This is a dry marinade and the flavors are strong. My family and I love it. My brother and younger sister do not.

Per pound of pork:
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon ground sage
1/8 teaspoon crumbled bay leaf
pinch of allspice
1/2 clove garlic, crushed

Mix all the ingredients together and rub into the pork. Place in a covered bowl and refrigerate.

The directions say “Turn the meat 2 or 3 times if the marinade is a short one; several times a day if it is of long duration.” I usually reserve this marinade for a pork roast of no more than two pounds. So the larger the piece of meat the longer the marinade time. I myself have never left it marinate more than 24 hours.

Scrape off the marinade and dry the meat thoroughly before cooking.