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RECIPES Roasts [For Oven Roast or Rotisserie]
These recipes can all be used by cooking the roasting rack OR by using the
Rotisserie Spit & Fork.
Cherry-Glazed Pork Roast
Can substitute with Beef Roasts
14 oz. Jar of cherry preserves 3 lb. Boneless pork roast
¼ C Red wine vinegar ½ Tsp. Salt
¼ Tsp. Salt ¼ Tsp. Black pepper
3 Tbsp. Light corn syrup
¼ Tsp. Ground cinnamon
¼ Tsp. Ground cloves
3 Tbsp. Almonds, slivered toasted.
Combine first 7 ingredients in a small saucepan. Bring to a boil; reduce heat, and
simmer for 2 minutes. Add the almonds and simmer for 1 minute.
Sprinkle roast with salt and pepper. Place roast into the oven.
Set Timer for 45min. – 1 hour.
Set heat selection according to Roasting or Rotisserie.
After every 15 minutes of roasting, occasionally brush on the Cherry Mixture.
When cooking cycle is complete, turn oven off, remove roast carefully and serve hot.
Royal Pork Roast
1 Boneless pork top loin roast (3 lbs.) 2 cloves garlic, thinly sliced
2 Tbsp. Dijon mustard. 1 Tsp. Red wine vinegar
¾ Tsp. Ground thyme ½ Tsp. Ground sage
1 Cup Reduced-fat beef broth ¾ Cup unsweetened apple juice
½ Cup apricot jam 1 Tbsp. Cornstarch
1 Tbsp. Sour cream
Cut 8 deep slits in the top of roast, insert garlic into slits.
Mix mustard, vinegar, thyme, and sage in a bowl. Brush on the mixture onto the roast
entirely.
Place roast into the oven.
Set Timer for 1 hour and begin cooking.
Set heat selection according to Roasting or Rotisserie.
Warm ¾ cup of broth, apple juice and jam in a small saucepan over medium -high
heat or until jam melts. Brush jam mixture onto roast once. (Save the ¼ cup of broth
for later use.)
Add sour cream and cornstarch to jam mixture and mix until smooth. Add the rest of
beef broth into mixture in a saucepan and cook over medium heat until bubbly and
thickened.
Serve sauce over thin slices of the pork roast.
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Cajun Pork Roast
Can be substituted with Beef Roasts
Ingredients:
2 lbs. Boneless Single Loin Pork Roast 2 Tbsp. Paprika
½ Tsp. Cayenne Pepper ½ Tsp. Garlic Powder
2 Tsp. Oregano 1 Tsp. Thyme
½ Tsp. Salt ½ Tsp. White pepper
1 Tsp. Cumin ¼ Tsp. Nutmeg
Combine all seasonings and rub mixture all over the surface of roast. Place roast into
oven. Set heat selection according to Roasting or Rotisserie.
Roast for 1- 1 ½ hour. When done, cool down for 10 minutes before serving.
Sweet Chile Chutney Roast Beef
2 ½ lb. Boneless Rib of beef.
Glaze: 3 Tbsp. Honey 1 Tbsp. Dried chilies
Chutney: 1 large thinly sliced apples 2 Tomatoes, chopped
2 Tbsp. Brown Sugar ½ Cup Red Wine
½ Cup Water Pinch of Cayenne pepper
Place ingredients for Chutney into saucepan. Bring to a boil and simmer for 10
minutes until nice and thick.
Place roast beef into oven.
Set heat selection according to Roasting or Rotisserie.
Cook for ½ hour – 45 minutes.
Brush Honey onto Roast. Let roast for another 10 minutes and brush some of
Chutney mixture onto Roast.
Serve with remaining Chutney mixture.
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