Carefully remove rotisserie spit using the hand grip. Serve with steamed rice.
*The hoisin marinade is very versatile; brush it on salmon fillets and broil for about 15 minutes for an easy meal.
Nutritional information per serving:
Calories 594 (30% from fat) • carb. 49g • pro. 116g • fat 32g
sat. fat 9g • chol. 357mg • sod. 742mg • calc. 134mg
rotisserie pork loin with sage-garlic rub
Serves
2 garlic cloves
1⁄2 cup fresh sage leaves
1⁄2 teaspoon kosher salt
1⁄2 teaspoon fresh ground pepper
1⁄4 cup olive oil
1 pork loin,
Place the garlic cloves in the work bowl of a food proces- sor. Process until finely chopped. Add sage leaves, salt and pepper and process. With the machine running, add the olive oil so that a wet paste forms. Reserve.
Place pork loin on a work surface and rub the oil and herbs all over the pork. Place in a sealable plastic bag with all of the marinade. Keep in refrigerator for an hour.
Return pork to work surface. Tie butcher’s twine around the loin every 2 inches along the length of the loin. Place the rotisserie spit through the center of the pork loin. Set the rotisserie skewers and fixing screws so that the loin is secured firmly in place.
Secure the rotisserie spit in the oven into the spit support
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