"Pork Loin Roast with Rosemary Brush"
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Grilling Meat
Pork
Amount Measure Ingredient -- Preparation Method
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3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary leaves
OR
1 teaspoon dried rosemary leaves -- crushed
1 large clove garlic -- finely chopped
1/3 cup dry sherry, dry white wine
OR
1/3 cup nonalcoholic white wine
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
4 pounds pork boneless top loin roast
Fresh rosemary sprigs
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Heat oil in 10-inch skillet over medium heat. Cook chopped rosemary and
garlic in oil, stirring frequently, until garlic is golden; remove from
heat. Stir in sherry, salt and pepper.
Brush grill rack with vegetable oil. Heat coals or gas grill for indirect
heat. Insert spit rod lengthwise through center of pork; hold firmly in
place with adjustable holding forks. Cover and grill pork on rotisserie
over drip pan and 4 inches from medium-low heat 2 to 2 1/2 hours, brushing
frequently with sherry mixture using rosemary sprigs as a "brush," until
meat thermometer reads 160ºF.
Remove spit rod, holding forks and thermometer. Discard any remaining
sherry mixture. Cover pork with a tent of aluminum foil and let stand 15
minutes before slicing.
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