Julia Child’s Pork With Allspice Dry Rub Recipe (2024)

I plopped this in the slow cooker on a bed of chopped onions and apples with a half cup of dry apple cider and cooked it on low for eight hours. When the roast was done, I blended the juices and onions and apples to a smooth puree, diluted it with 1 c of water (it is too potent without) and thickened with 1/4 c of flour for an out if this world delicious gravy! Served with Brussels sprout's and butternut squash puree, this a perennial favorite that makes a comeback every fall.

A "well-marbled" pork loin? I've seen pork loins with more or less of a fat cap, but never a well-marbled one.

While a pork tenderloin is easy cooking, it can also be tasteless. This dry rub makes all the difference. And it makes for great sandwiches, if anything is leftover.

This was good, but as someone who totally over salts food, do yourself a favor and cut the salt in half. The allspice makes the rub - also added in both sage and thyme. A keeper, just adjust the salt.

Very tasteful, easy to prepare. Moist and juicy. Leaving the rub spice on created a crusty exterior. Received great comments from around the table.

This is the first time I've heard of turning a roast - much less turning it "often". Usually, I put a roast in the oven and keep an eye on it for temperature, and that's it. Could someone explain the reason for turning a 3.5 lb loin roast while it marinates after the dry rub and for turning it during cooking?

Used boneless pork loin as marbled as possible. Forgot to scrape off marinade but no problem. Cooked on gas grill direct medium: seared 5 minutes per side, then indirect high 35 minutes. Just perfect. Served with shredded butternut squash.

I marinated this overnight and followed recipe exactly. It didn't seem like there was enough of the dry rub, but it was perfect. Ridiculously delicious.

Can’t BELIEVE I’m saying this but it’s just a tad too salty, although I had a 3lb loin. Used sage and garlic. Will make sure to crush the bay leaf a little finer next time. And I took the liberty of adding 1/4 tsp ground mustard. Probably my favorite loin prep for the grill, along with rosemary.

Lessen the amount of salt!

I have been doing this recipe for about 50 years following Julia Child's original recipe in Mastering. For grilling a 5 pound boneless loin roast it took about 2 hours to come to a temp of 160 which was right for our family. Tender and juicy but no pink. For rub I used fresh sage chopped and fresh thyme springs with the salt mix, no garlic. It turned out great. I also use this rub for oven roasted pork roast cooked with potatoes, carrots, turnips, and onions. Always a simple no-fail dinner

I have to say, this recipe deserves a million 5 star ratings. So simple, easy, quick and delicious. The whole is greater than the sum of it’s parts. I highly recommend.

Used a 3.5lb pork sirloin from butcher box - this seasoning was great, perhaps bordering on slightly too salt. I think 3 teaspoons would have been perfect. I roasted for about 2.25 hours and it was drier than I'd like, which was my own fault for not checking sooner! Looking forward to thinly slicing the leftovers and using on a fresh baguette with grainy mustard.

It’s easy to forget to scrape off the marinade before cooking, which might explain all the notes about it being overly salty.

This simple recipe followed as written was perfection. I used it on pork tenderloin and everyone made a comment on how succulent and perfectly seasoned the meat was. This is a keeper! Thank you once again Julia Child…

I used this recipe for pork tenderloin, as directed, and was so pleased. It packs such a flavor punch! The only thing I didn’t do was wipe off the dry rub prior to baking, which left the pork a little too salty (but still delicious). Next time I won’t skip this important step. So easy to prepare, yet so impressive. Definitely a keeper!

9 pound bone in pork butt. Applied dry rub (1 Tbs kosher salt, tsp each: allspice, sage, pepper, 3 clove garlic/mortice & pestle) for 45 min then left on for roast. 400 convection oven on rack in large roasting pan for close to 4 hours till approaching 160 degrees. Turned roast as suggested. Nice crispy surface, juicy, delicious. One should seek out any and all Julia Child directions on use of spices and flavoring.

Made the rub for one tenderloin, cutting the recipe in half. As suggested by others' comments, reduced the salt. Also, I first processed the bay leaf nearly to a powder in a small coffee grinder, thus eliminating the need to scrape the rub off the meat because of the bay leaf shards. Then further processed the rest of the spices (substituted garlic powder for fresh garlic) with the bay leaf into a fine powder. Worked great! Next time, though, I would increase the amount of allspice.

The only chef with an infallible understanding of seasoning. Served with braised leeks and mirepoix.

I loved this! Excellent spice combination. I reduced salt to 1 tsp and still too much, next time 1/2 tsp.

I’ll never make pork tenderloin any other way!!! SO flavorful and moist. Marinated about six hours. Put all the ingredients in my minichop to make a quick paste. Grilled. Outstanding!!

It’s easy to forget to scrape off the marinade before cooking, which might explain all the notes about it being overly salty.

So easy and so flavorful! My only gripe, if I had one, would be the lack of a seared crust. Definitely a keeper.

So easy and so flavorful. I used a bone-in roast, and as others have said, even with scraping off much of the rub, this was a bit salty.

I just made this tonight for an extended family dinner, and only had time to marinade for 3 hours. Otherwise, I made it exactly as written. It was delicious, very flavorful, and not too salty, probably because of the shorter marinade time. For longer, I would definitely recommend cutting the salt as others suggest. I took it out once it reached 400 internal temp and let it rest for 10 minutes, and it was perfectly juicy, just slightly pink. I wouldn’t roast it any longer, personally.

This was delicious! I had a pork blade roast from a local farm that was a little over 4 lbs. I made the rub with half the salt (2 tsp) as other suggested and only marinated it for only 2 hours since I wanted to eat it the same day. I cooked it with 2 small onions, an apple that was looking past its prime, and a few baby carrots in the pan with some apple cider (kept adding it when the pan was drying and stirred around the vegetables). It made a nice little sauce, Highly recommend!

Delicious and juicy. Agree with many of the other folks who said it was too salty - will cut the salt in half next time. Also, I used 1.5 lb pork loin and kept the spices the same (yes, I know ... that could make it salty) but all of the other flavors were perfect. So, I recommend half the salt, same amounts on other spices, and 1.5 lb pork loin.

Great recipe! It came to the correct temp quicker than expected. Mine was a 3.3 lb roast and I started checking the temp after the first hour, adjusting accordingly. It cooked at 300 degrees in convection bake. Glad I checked at the 60 minute mark.

This is Marinade Sèche if you were following along in the book.