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February 2007 Issue
Rotisseries
by Ronda L. Halpin
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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
 

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