Lemon juice and herb marinade [for pork] (Marinade simple) from Mastering the Art of French Cooking, Volume One (page 376) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sage for thyme.

  • IowanCorn on April 30, 2023

    Per pound, the recipe calls for 3 Tbsp of lemon juice, but I ran out after 3. So I substituted lime juice, and ran out after 3 Tbsp. So, even though I had a 3 lbs. pork loin, I made up enough for 2 lbs. and used that. The lime gave it a different, but delicious taste along with the lemon to the pork. The missing marinade for the 3rd pound didn't seem to make a difference.

  • LeilaD on April 08, 2020

    It is indeed simple and very good at what it does. I chose this one because I had the ingredients on hand, and I'm glad I did.

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