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Spice-Marinated Pork "Porterhouse"

"Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat."
~ Fran Lebowitz

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Historic District, Charleston, SC
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Rocz, Ron
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Louis Osteen's Charleston Cuisine: Recipes from a Lowcountry Chef

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Historic Houses on Harbor, Charleston, SC
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Rocz, Ron
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Spice-Marinated Pork Porterhouse
Louis Osteen, Louis’s Charleston Grill, Charleston, SC
Food and Wine Magazine's America's Best Chefs

1995, Food & Wine Books, American Express Publishing Corporation

Out of Print, Used & Rare

“Thick pork ‘porterhouse’, a succulent loin chop including the tenderloin,
only improves when marinated with a pungent spice, herb and garlic rub.
The rub contains a fair amount of salt, which cures the meat and gives it a
pleasing flavor, much like that of country ham. If the level of saltiness
bothers you, simply reduce it to three-and-a-half-tablespoons. Though
the meat won’t have quite the same cured texture, the taste will still
be excellent..”

Chef’s Wine Suggestion:  I personally favor a rich-style Riesling from
the Alsace region of France; its texture and flavors are perfect with
the spices of the marinade.

Serves 6

6 cloves garlic, minced
1/4 cup coarse salt
5 teaspoons fresh-ground black pepper
1 1/2 tablespoons chopped fresh sage,
or 1 1/2 teaspoons dried
24 juniper berries, crushed
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon dried thyme
1/2 teaspoon grated nutmeg
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon dried sage
1/4 teaspoon peppercorns
2 bay leaves
6 pork loin chops with the tenderloin,
about 1 1/2 inches thick
4 teaspoons cooking oil

1. In a small bowl, combine the garlic, salt the ground pepper, the fresh
sage or the 1 1/2 teaspoons dried, and the juniper berries.
2. In a spice grinder or blender, pulverize the cloves, mace, thyme,
nutmeg, paprika, cinnamon, basil, marjoram, savory, the 1/4 tea-
spoon dried sage, the peppercorns and bay leaves. Stir into the
garlic mixture.
3. Spread the marinade on both sides of the chops. Put the meat into a
pan in one layer. Cover and refrigerate for at least 12 hours, but no
more than 24 hours or the meat will be too salty.
4. Light the grill. Remove the spice rub from the meat with paper towels. Brush both sides of the chops with the oil. Grill the chops over
moderate heat for 8 minutes. Turn the meat and cook to your taste,
about 10 minutes longer for medium. Alternatively, broil the chops
for 4 minutes. Turn the meat and broil 4 minutes longer. Heat the
oven to 450 degrees F. Then bake the chops until cooked to your
taste, about 10 minutes for medium.

Featured Archive Recipes:
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Grilled Pork Tenderloin with Fresh
Peach and Ginger Sauce
Grilled Pork Tenderloin with
Spicy Watermelon Salad
Pork with Manchamantel Sauce (Mark Miller)
 

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