1 teaspoon kosher salt
1teaspoon freshly ground pepper
2tablespoons extra virgin olive oil
Dissolve salt and sugar with the water in a large mixing bowl that will fit into your refrigerator. Submerge the roast in the brine solution and refrigerate up to 4 hours.
While roast is soaking, prepare the marinade. Place the metal chopping blade into the Cuisinart® food processor. With the machine running, drop the cloves of garlic through the feed tube and run until finely chopped. Add the fresh rosemary and sage and pulse until chopped. Add the Dijon mustard, salt and pepper. Turn the processor on and with it running, pour the olive oil through the feed tube.
Once the roast has soaked, rinse it well under cold water and dry thoroughly. Sprinkle the roast all over with kosher salt and freshly ground pepper. Slather the marinade all over the roast and let stand at room temperature for ½ hour.
Tie the roast evenly with butcher’s twine for even roasting.
For rotisserie:
Insert the rotisserie skewer through the pork roast, securing the forks with the rotisserie screws so that the pork is stabilized. Secure the rotisserie spit in the oven into the spit support and socket.
Turn Cuisinart® Brick Oven to 400°F and turn to the rotisserie setting.
Begin checking the roast after 50 minutes with a meat thermometer. The internal temperature for medium is 145°F.
Remove roast with rotisserie removal grip. Allow roast to rest 5 minutes before carving.
For roasting:
Preheat Brick Oven to 400°F and turn to convection bake or regular bake setting with a rack in position A. Place tied roast on baking tray and place in preheated oven.
Begin checking the pork roast at about 50 minutes with a meat thermometer to achieve desired doneness. The internal temperature should be 145°F for medium. Allow to rest 5 minutes before carving.
Whether roasting with regular or convection bake, baste pork throughout cooking time.
Nutritional information per serving
(based on 10 servings):
Calories 389 (46% from fat) • carb. 1g • pro. 50g
•fat 19g • sat. fat 6g • chol. 143mg • sod. 289mg
•calc. 51mg • fiber 0g
Simply Roasted Salmon
and Fennel
Don’t let the simple preparation of the salmon fool you – it is really delicious!
Serves 4
10 ounces fennel bulb
2teaspoons olive oil, divided
½ teaspoon kosher salt
1½ pounds fresh salmon, preferably wild, skin removed (one whole piece or cut into individual fillets)
¼ teaspoon freshly ground pepper
Preheat Cuisinart™ Brick Oven to 425°F on convection or regular bake setting with a rack in position A. Line the baking tray with parchment paper.
Slice the fennel bulb into
Place fennel on prepared baking tray and place into oven. Roast for 10 to 15 minutes, flipping vegetables once half way through roasting time.
While fennel is roasting, prepare the salmon. Rub the remaining olive oil, salt and pepper all over the flesh of the salmon.
Once fennel has roasted, remove, and place salmon on top of fennel.
Switch rack to position B and return to the oven. Roast salmon for an additional 18 to 20 minutes until desired doneness has been achieved.
Serve immediately.
Nutritional information per serving:
Calories 223 (61% from fat) • carb. 16g • pro. 7g
•fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg
•calc. 190mg • fiber 2g
18