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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