Dry Marinade For Pork Recipe - Cooking Index
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 |
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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