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Sage Pork Roast with Apple
1 2-pound (450 – 900 g) pork roast
1 teaspoon (5 ml) dried sage
1
⁄2 teaspoon (2.5 ml) black pepper
1 tablespoon (15 ml) garlic, minced
Salt to taste
To preheat the oven, set Temperature Control Knob to Broil/Rotisserie; set
Function Knob to Rotisserie.
Place oven rack on lowest setting. Place roast on rotisserie assembly following
instructions on page 7. In a small bowl combine sage, pepper, garlic and salt. Rub
mixture on roast, place bacon slices across top of roast prior to tying. Tie the roast
and place in oven. Put apples and onions in the baking pan and place on oven
rack under roast. Roast for 1 to 1
1
⁄2 hours or until meat thermometer registers
160ºF (70ºC). Stir apples and onions to coat with pan juices. Makes 6 servings.
Herb-Rubbed Chicken
1 tablespoon (15 ml) dried sage leaves
1 teaspoon (5 ml) dried ground thyme
1 teaspoon (5 ml) black pepper
1
⁄4 teaspoon (1.25 ml) celery salt
To preheat the oven, set Temperature Control Knob to Broil/Rotisserie; set Function
Knob to Rotisserie.
Wash chicken and pat dry with paper towels. Place chicken on rotisserie assembly
following instructions on page 7.
In a small bowl, combine sage, thyme, pepper, celery salt, and paprika. Brush
chicken with olive oil. Rub herb mixture over entire chicken. Roast for 2 hours or
until thermometer registers 180ºF (80ºC). Makes 4 to 5 servings.
Rotisserie Recipes
4 slices bacon
3 medium cooking apples, cored and
sliced
1 large onion, pealed and quarter
1
⁄2 teaspoon (2.5 ml) paprika
1 4-pound (1800 g) chicken
Olive oil
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