1 Cup Soy Sauce
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½Teaspoon Nutmeg
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¼Teaspoon Cayenne
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¼Teaspoon Ground Allspice
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¼Teaspoon Ground Cinnamon
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¼Teaspoon Salt
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Combine all ingredients except the pork in a flat baking dish. Reserve 1/3 of the marinade and keep it separate. Trim all fat and skin from the pork tenderloins and place them in the marinade. Turn to coat well. Cover and marinate for 15 to 30 minutes at room temperature. Cook the pork in a Rotisserie Basket for 30 minutes basting it with the marinade juices often during the last 10 minutes or until the internal temperature reaches 160 Fahrenheit degree on a meat thermometer. Slice the pork on the diagonal, place on a serving platter. Warm the reserved marinade and spoon it over the pork slices and serve. Serves 4.
Beef Tenderloin Roast with Horseradish Sauce
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One 3 Pound Beef Tenderloin Roast
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Salt and Pepper To Rub On Roast
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Horseradish Sauce: ¾ Cup Whipping Cream
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4 Tablespoons Prepared Horseradish
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2 Tablespoons Fresh Lemon Juice
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½Teaspoon Salt
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Thoroughly coat the beef with salt and pepper. Place the beef tenderloin on the Spit Rods. Rotate for 30 to 40 minutes or until the internal temperature reaches 140 Fahrenheit degree for rare on the meat thermometer. Remove the roast and slice it into ½ inch thick slices and serve with Horseradish Sauce. Serves 6.
Horseradish Sauce: Whip the cream until stiff. Stir in the horseradish, lemon juice and salt. Cover and refrigerate for 1 hour. Remove the roast and slice it into ½ inch thick slices and serve with Horseradish Sauce. Serves 6.
