Marinade Seche

This marinade comes from one our favorite chefs, Julia Child.  We have been using this recipe for a couple of years and it is foolproof.  This is a basic salt and herb marinade that we use on a pork loin.  Julia Child is very particular in her cooking, therefore she calls for an 1/8 of a teaspoon of ground bay leaf.  I don't take the time to grind one and measure it, I usually break up one leaf and add it to the other spices.  As with all Julia recipes, there are many additional steps to follow if you want to make Roti De Porc Poele.  We save that recipe for a Sunday dinner when we have lots of time and lots of calories to eat!  The marinade alone is easy and makes for a wonderfully juicy, flavorful roast on a weeknight.  Bon Appetit!


Marinade Seche:
adapted from Julia Child
click here for printable version



per pound of pork
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground sage
1/8 teaspoon ground bay leaf
pinch of allspice
1/2 clove minced garlic
pork loin roast

Mix all ingredients together and rub them into the surface of the pork.  Cover and put in refrigerator.  Marinate meat at least 8 hours, preferably overnight.  Turn the meat 2-3 times.

Scrape off the marinade before cooking and dry the meat with paper towels.  You can pan sear the roast in 1 tablespoon of olive oil in a Dutch oven.  When finished searing add any veggies (potatoes, carrots, onions, mushrooms, etc) and put in oven, preheated to 350 degrees.  Roast until a meat thermometer reaches 160 degrees (I usually take it out at about 155 and let it come to temperature out of the oven.)