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Old Fashioned Pork Roast Marinade
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Recipe Information
Description:
A great rub (paste) for roasting meats, delicious from generations ago

Source:
Peek

Serves/Makes:4 or more

Ingredients
  • 1 cup (225 ml) finely chopped onion
  • 2 cloves garlic, finely chopped
  • 3 good sized sprigs of parsley, finely chopped
  • 6 sprigs dried marjoram
  • or
  • 1 tbsp (15 ml) dry marjoram
  • pinch of sage
  • 1/4 tsp (1 ml) dry mustard
  • 1/4 tsp (1 ml) ground cloves
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) fresh ground pepper
  • 1 tbsp (15 ml) cider vinegar
  • 1 tbsp (15 ml) sugar, optional
  • 1 pork roast, your choice
Preparation
  • Take your pork roast, (or any other meat to be roasted) and wipe it off with a damp cloth and rub it with salt to taste, pork usually is nicer with more salting.
  • Prepare and mix well all the ingredients.
  • Rub the roast thoroughly with this mixture, working on a large piece of aluminum foil, (or waxed paper or plastic wrap will work too).
  • Then, wrap the roast in the aluminum foil tightly, then wrap in a piece of heavy paper, like a grocery sack, butcher's or freezer paper and tie well.
  • Allow to stand in the refrigerator for a full 2 to 3 days.
  • Remove from the wrappings and roast as usual for the amount of lbs. (kg) of meat you have.
  • Make a double batch of marinade for larger hunks of meat such as a turkey, a full pork loin, or a full leg of lamb.
  • Hint: I add a tbsp of sugar to this recipe to give the meats more tenderizing, more flavor, and a nicer crust to the meats while roasting to lock in the juices.
Comments
Hint: I add a tablespoon of sugar to this recipe to give the meats more tenderizing, more flavor, and a nicer crust to the meats while roasting to lock in the juices.

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