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Carefully remove rotisserie spit using the hand grip.
Serve with steamed rice.
*The hoisin marinade is very versatile; brush it on salmon
fillets and broil for about 15 minutes for an easy meal.
Nutritional information per serving:
Calories 594 (30% from fat) • carb. 49g • pro. 116g • fat 32g
sat. fat 9g • chol. 357mg • sod. 742mg • calc. 134mg
ROTISSERIE PORK LOIN
WITH SAGE-GARLIC RUB
Serves 4–6
2 garlic cloves
1
⁄2 cup fresh sage leaves
1
⁄2 teaspoon kosher salt
1
⁄2 teaspoon fresh ground pepper
1
⁄4 cup olive oil
1 pork loin, 2
1
⁄2–3 pounds*
Place the garlic cloves in the work bowl of a food proces-
sor. Process until finely chopped. Add sage leaves, salt
and pepper and process. With the machine running, add
the olive oil so that a wet paste forms. Reserve.
Place pork loin on a work surface and rub the oil and
herbs all over the pork. Place in a sealable plastic bag
with all of the marinade. Keep in refrigerator for an hour.
Return pork to work surface. Tie butcher’s twine around
the loin every 2 inches along the length of the loin. Place
the rotisserie spit through the center of the pork loin. Set
the rotisserie skewers and fixing screws so that the loin
is secured firmly in place.
Secure the rotisserie spit in the oven into the spit support