Roast Loin Of Pork On The Rotisserie Recipe - Cooking Index
Roast Loin Of Pork On The Rotisserie Recipe - Cooking Index
The rotisserie is one of our favorite ways to cook. It's reduces the overall fat content of meats and gives everything a succulent flavor that is truly mouth-watering. Loin of pork is an excellent meat for the rotisserie. Grilling the roast indirectly means that there is less chance of a flare-up charring the meat.
Serves: 6 people| 1 | Boneless pork loin - (3 to 4 lbs) | |
| 4 | Garlic cloves - chopped | |
| 1 tablespoon | 15ml | Dried rosemary - crushed |
| 1 teaspoon | 5ml | Dried parsley |
| Pork Baste | ||
| 1/4 cup | 49g / 1.7oz | Margarine - (1/2 stick) - melted |
| 1/4 cup | 59ml | Fresh lemon juice |
| Zest of 1 lemon | ||
| 1 teaspoon | 5ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Tabasco |
| 1/2 teaspoon | 2.5ml | Paprika |
| Freshly-ground black pepper - to taste |
Pork Baste: Combine all ingredients. Mix well.
Tie the pork loin at 1-inch intervals with butcher's twine or have the butcher do it. Rub the pork on all sides with the garlic, rosemary, and parsley.
Thread the meat onto the rotisserie rod, set it in place, and put a drip pan beneath the meat. Cook for approximately 40 minutes per pound.
After the first hour, brush the pork every 10 to 15 minutes with the Pork Baste.
This recipe yields 6 to 8 servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
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