You are here: Seasoned Cooking » All Issues » February 2007 Issue » This Article » Page 1
February 2007 Issue
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

My Muffin Recipes

Muffin recipe site that is updated often with original and free sweet and savory muffin recipes.

The Burning Void Cooking Resources Page

Recipes, menus, cookbook recommendations, and well-maintained links.

Knives And Tools Online

Europe's #1 Online Knife store. Representing top brands like Zwilling J.A. Henckels, Wusthof Trident, Global, Diamond Sabatier, Victorinox etc. for...

Gramp's Lamps - Gone With the Wind Lamps

Gramp's Lamps offers the finest hand painted "Gone With the Wind" hurricane lamps & night lights.

Carolina Country Cooking

Real Southern Recipes, Free Cookbooks, Facts, And Fiction From The Blue Ridge Mountains Of North Carolina
Cooking meals in a conventional oven can add unnecessary fat to your favorite meals. By switching to rotisserie ovens, millions of people have reduced the fat in their diets while also enjoying great tasting food. A rotisserie oven seals in food's natural juices while cooking. Now many rotisseries are also very energy efficient, cooking food in far less time than a conventional oven.

No wonder the top manufacturer of rotisserie ovens has sold more than three million units over the last several years.

Suitable for either a two-person dinner or a larger group meal such as a turkey, these ovens are remarkably versatile. Meats and vegetables are particularly suited to rotisserie cooking and the recipes range from the traditional to the sophisticated. While most people are familiar with the ubiquitous rotisserie chicken, they are good for many other types of meals. This month, I offer two favorites of my own … one featuring pork and one featuring chicken.


Rotisserie Pork Roast with Rosemary, Garlic, and Balsamic Vinegar

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons garlic puree
  • 1 - 3.5 lbs. boneless pork loin roast
  • Salt
Mix the olive oil, balsamic vinegar, rosemary and garlic puree. Cut shallow slits into both sides of the roast. (This is to help the marinade penetrate the meat better.) Rub the meat on both sides with a small amount of salt. Put the roast into a large resealable bag, pour the marinade in, close the bag, and marinate 8-10 hours in the refrigerator, turning the bag a few times if you can.

To cook, put the roast onto the spit and secure with the prongs. Cook about 20 minutes per pound, or until the temperature on an instant-read meat thermometer reaches 155 F. Let the roast sit 15 minutes before cutting.

  • Yields: 8 servings
  • Preparation Time: about 100 minutes, plus marinating time

Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.