I saw this recipe in the New York Times today. It sounds kind of cool because it's like a hybrid of marinade and dry rub. I have dinner planned already or I'd give it a try. Next weekend, we'll see how it works.
In a medium heavy-bottomed saucepan over medium heat, simmer wine until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.
Heat oven to 200 degrees. In a food processor, combine salt, thyme leaves, lemon zest and wine reduction. Pulse mixture until it has the consistency of sand. Add sugar and blend for 5 seconds. Spread mixture evenly on a sheet pan and dry out in the oven for 30 minutes.
After that, just rub it on the meat as you would any other dry rub. Cover the meat and put it in the fridge for three hours, or do it the night before cooking. The recipe says that leftover rub can be stored in the fridge for up to a month.
- 2 cups fruity white wine, such as riesling or gewürztraminer
- 3/4 cup coarse sea salt
- 8 thyme sprigs, leaves stripped (about 2 tablespoons leaves)
- 2 strips lemon zest, finely chopped
- 1 cup sugar
- 1 (3 and 1/2-pound) center-cut boneless pork loin, patted dry.
In a medium heavy-bottomed saucepan over medium heat, simmer wine until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.
Heat oven to 200 degrees. In a food processor, combine salt, thyme leaves, lemon zest and wine reduction. Pulse mixture until it has the consistency of sand. Add sugar and blend for 5 seconds. Spread mixture evenly on a sheet pan and dry out in the oven for 30 minutes.
After that, just rub it on the meat as you would any other dry rub. Cover the meat and put it in the fridge for three hours, or do it the night before cooking. The recipe says that leftover rub can be stored in the fridge for up to a month.
