Dry Marinade For Pork

Recipe Ingredients

2 tablespoons	30ml	Chopped fresh thyme
		(or 2 teaspoons dried thyme)
1 tablespoon	15ml	Chopped fresh sage
		(or 1 teaspoon dried sage)
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Black pepper, freshly ground
1/4 teaspoon	1.3ml	Ground allspice or cloves
2		Garlic cloves - minced

Recipe Instructions

Combine all ingredients in a small bowl. To use, rub the pork lightly with oil before evenly coating it with the marinade. Let the pork stand for at least 1 hour, or cover and refrigerate for several hours before cooking.

Made with fresh herbs, this marinade will keep if refrigerated, tightly covered, up to 3 days. Made with dried herbs, it will keep, stored airtight in a cupboard, for several weeks. This recipe yields about 1/4 cup marinade if made with fresh herbs.

Source:
Williams-Sonoma Kitchen Library, GRILLING by John Phillip Carroll (c) 1992 - Time-Life Books, Richmond, VA - 108 pages - $17.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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