On the Christmas Eve, I wanted invite friends to celebrate Christmas together. It’s fun but then got me thinking, What can I cook? It has to be bit special for this occasion as well as food that I can actually eat. MEAT, it is. I do have pork in freezer that ordered from local farm, so the pork taste so good and very safe. We buy pork from Broek Pork Acres in Alberta, their pork is without Unnecessary Antibiotics, Growth Stimulants, or Animal by-products. Indeed, taste way better than you normal get from regular grocery stores.
My friend, Alla who is also or even bigger foodie than I am kept telling me to try this Julia Child’s Dry Rub. I was skeptical for big name French chef. Also thought, maybe it’s so complicated like other common French dishes. She gave me all the instructions how to make roast with Thermometer! I’m not thermometer gal, sounds already very intense to me. However, I can’t let the huge piece of pork in our freezer forever, I had to do it, it’s just because Christmas Eve!
Dry rub recipe is very simple. You just need to marinade it ahead – Alla recommends at least 24 hours, so I did. Kept in the freezer bag for a day in fridge. Here is Alla’s Julia Child’s Marinate Pork Roast recipe. Dry rub recipe is simple, but so much details on instructions!
Julia Child’s Dry Rub Marinated Pork Roast
This marinate can be used for ANY type of fresh pork! You can rub marinate on meat and freeze as well and then just defrost and roast! Its great!
(per lb of pork)
- 1 tsp salt
- 1/8 tsp freshly ground pepper
- 1/4 tsp ground thyme or sage
- 1/8 tsp ground bay leaf
- pinch of allspice
- optional: 1/2 clove of mashed garlic (I always put garlic)
- Mix all the ingredients together and rub them into the surface of the pork. place in zip lock or covered bowl. Turn meat 2-3 times if marinade is short. several times a day if marinade is of long duration (several days). I usually marinade for at least 24 hrs.
- Before cooking, scrape off the marinade and dry the meat well with paper towel (I just clean it real well with paper towel so most spices are gone from the surface, otherwise it will be too salty). Now, you are ready to roast! 3lb roast with NO bone will cook for 1.75-2 hours Preheat oven to 180C Set a pot on the oven, make it very hot, put 1tbsp of putter and 1 tsp of oil. Put the roast and golden it on every side. when turning the roast, do NOT make wholes in it (never use fork).
- Once the meat is browned, remove to a side dish. In the same pot, sautee a little (till soft) cut onions, carrots, celery (all cut in cubes / slices). Now, put veggies on the bottom, meat on top with the Fatty side up!
- Cover with foil and roast in preheated oven for about 2 hours (for 3 lb roast). Internal temperature should reach 80C. Use meat thermometer!
- Once meat is ready, remove meat. Take all the veggies (not burned ones) and blend them in food processor. take a small pot. Put veggies in it, a little of juices from pork (that are in the baking dish), add some butter, chicken / beef stock and white wine. Bring to boil, simmer for 5 minutes, adjust seasoning and adjust consistency! Now, that the sauce is ready and the pork has rested for 10 min or so on the counter-top, you can slice the roast and enjoy it with the sauce.
- Serve with greens, mashed potatoes, green salad!
Taddaaaah! It turned out so great and made the dinner super fancy! Very tender yet juicy and flavorful pork roast ever! Guests were pleased. Also made the gravy without any gluten, just blend with those roasted veggies in. So delicious! Alla was right…Julia Child is a REAL THING!
Also made kale quinoa salads with lemon juice to share. Dinner rolls I made were just for them! Because it was so very good, I used that rub on Pork Chops as well. Yes, super good as well.
Happy gut, Happy friends.