Hungarian Pork Chops, Honey Pineapple Pork Roast

Hungarian Pork Chops

2 4-ounce boneless pork chops, 1/2 inch thick

Marinade

2 Tablespoons chili sauce

1-1/3 Tablespoons lemon juice

2 Tablespoons grated onion 1/3 teaspoon dry mustard

1 Tablespoon Worcestershire® sauce Dash salt, pepper and paprika

Mix above ingredients well and pour over chops. Marinate for up to 3 hours in the refrigerator. Load into Adjustable Flat Basket and insert in Rotisserie. Set Timer for 18-26 minutes or until done. The meat is done when the internal temperature is 160ºF on the meat thermometer. Serves 2.

Honey Pineapple Pork Roast

1 4-pound boneless pork roast

Marinade

1/4 cup tamari or light soy sauce 1/4 cup white vinegar

1/4 cup extra virgin olive oil

1/4 cup fresh or canned (packed in juice) crushed pineapple 2 Tablespoons honey

2 Tablespoons finely chopped ginger

2 cloves finely chopped garlic

Soak a 5 lb. boneless, trimmed and tied pork roast in marinade for 4 hours in the refrigerator. Place on Rotisserie Bar Assembly and insert in Rotisserie. Set Timer for 2 1/4 - 3 hours or until the meat is at least 160ºF. Close Rotisserie Cover. You may want to use drip- pings for basting during the last 45 minutes of cooking. Baste peri- odically every 10-15 minutes. Serves 12.