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Fennel Garlic Pork Roast
4 servings
INGREDIENTS
3 pounds pork loin, rib end, ready to cook
2 tablespoons Dijon mustard
6 cloves garlic, chopped
1 tablespoon kosher salt
1 tablespoon pepper blend or fresh cracked pepper
1 tablespoon fennel seeds
1 teaspoon crushed red pepper (optional)
METHOD
1 Rinse the roast and pat dry with paper towels.
2 Place roast on a platter, rub entire roast with Dijon mustard.
3 Combine the remaining ingredients. Press them firmly on
entire roast.
4 Insert the rotisserie spit through center of roast. Pierce each end of
roast with the rotisserie forks. When forks are secure in roast, tighten
the screws.
5 Insert rotisserie spit in oven. Set the temperature to max. Turn
function dial to rotisserie and the timer to 70 - 80 minutes.
6 When timer goes off, test the pork with a thermometer for a reading
of 170 degrees.
7 Remove roast from oven with rotisserie removal tool; let rest at least
10 minutes before carving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
2423
Rotisserie Baby Back Pork Ribs
4 servings
INGREDIENTS
1 whole slab baby back ribs
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon fresh thyme, chopped
6 cloves garlic, minced
1/2 tablespoon fresh ground pepper
1 medium lemon
1 teaspoon crushed red pepper, optional
METHOD
1 Rinse the ribs and pat dry with a paper towel.
2 Thread the rotisserie spit through the slab of ribs, inserting about
every third rib.
3 Place ribs on a platter. Rub well with olive oil.
4 Mix the salt, thyme, garlic, & pepper together. Press onto the meat
side of the ribs. Rub some on the back side of ribs.
5 Squeeze the lemon juice over both sides of the ribs. If you are using
crushed red pepper flakes, sprinkle them on now. Insert the rotisserie
forks into ribs. Secure by tightening screws.
6 Insert rotisserie spit into oven.
7 Set heat to max, set function to rotisserie, and set the timer for
40 - 45 minutes.
8 When timer goes off, ribs will be crispy outside, juicy and
tender inside.
9 Remove from oven, set on platter. Let rest for 10 minutes before
cutting them up.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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