and socket. Turn the oven to 400°F and turn to the rotisserie setting. Cook for about 45 to 55 minutes, checking after 45 minutes with meat thermometer to achieve desired doneness. Pork is considered medium at 160°F.
Carefully remove rotisserie spit using handgrip. Allow pork to rest 5 to 10 minutes and serve.
*If you brine the pork (which is recommended), refer to brining instructions on page 19. Rinse it well and omit the salt from the rub recipe.
Nutritional information per serving:
Calories 456 (66% from fat) • carb. 0g • pro. 37g • fat 33g
sat. fat 9g • chol. 119mg • sod. 209mg • calc. 42mg
rotisserie garlic eye round
Easy enough for a weeknight dinner – the leftovers are fantastic in a sandwich with horseradish sauce, tomatoes, and arugula.
Serves
1 eye round roast, 4 pounds
3garlic cloves, cut into thin slices
2tablespoons Dijon mustard
2tablespoons extra virgin olive oil
1teaspoon kosher salt
1⁄2 teaspoon coarse black pepper
Trim eye round of any excess fat.
With a paring knife, make slits all over the surface of the roast.
Push the slices of garlic into the slits. Rub the roast with the mustard, olive oil, salt, and pepper. Although it is not
30
