Thursday, June 22, 2006

Rotisserie Pork Roast Recipe with Rosemary, Garlic, and Balsamic Vinegar

Last September I wrote about how much I like to cook chicken in my George Foreman Rotisserie. This is a great way to cook pork roast in the rotisserie, although you could certain roast this in the oven too if you wanted.

Pork is much leaner than it used to be, and if you're cooking a boneless pork loin roast like this, you need to do something to keep the meat from drying out. One of my rotisserie cookbooks suggests brining the roast, but the brine called for a whole cup of sugar, which I didn't want to use. Instead I experimented with marinating the pork in a combination of olive oil, balsamic vinegar, garlic, and fresh rosemary. The results were wonderful.

Cutting small slits into the meat before you put it in the bag will help the marinade to penetrate a little better.

And here is the finished roast, brown and crisp on the outside and tender inside.

Rotisserie Pork Roast with Rosemary, Garlic, and Balsamic Vinegar

(original recipe by Kalyn, about 8 servings)

boneless pork loin roast, (mine was 3.5 pounds)
1/2 cup olive oil
1/4 cup balsamic vinegar
2 T fresh rosemary, finely chopped
2 T garlic puree

Mix marinade ingredients. Cut shallow slits into both sides of roast. (This is to help the marinade penetrate the meat better.) Rub meat on both sides with small amount of salt. Put roast into large ziploc bag, pour marinade in, close bag, and marinate 8-10 hours in refrigerator, turning the bag a few times if you can.

To cook, put roast on rotisserie rod and insert into rotisserie. Cook about 20 minutes per pound, or until temperature on instant-read meat thermometer reaches 145 F. Let sit 15 minutes before cutting. (If I was cooking this in the oven, I would roast at 375 F for 25 minutes per pound, or until meat thermometer shows 145 F, then let sit for 15 minutes before cutting.)

South Beach Suggestions:
The South Beach Diet rules out foods that are high in saturated fat, but in the rotisserie most of the fat drips out, making this something I would eat for a change of pace from chicken or fish. The pork would taste great with Pureed Cauliflower with Garlic, Parmesan and Goat Cheese and Arugula and Sweet Mini-Pepper Salad.
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  1. Love thine rotisseries. I used to have one on my charcoal grill and LOVED every second of it. I would weave on 2 slabs of pork ribs and just let it go, done.

    155? Really? Dang. I pull mines at about 138-140 and let it rest until it gets to 145. And you're right, most pork is so damned lean these days, it's shameful. I did read something in a pork industry magazine that some group is lobbying to get the fat content raised back up.
    We have some local piggy ranchers that do it right, nice fat content. But that can get pricey for sure.
    No gravy?

  2. Biggles, that's interesting. Mine didn't seem to be overdone at 155, but I'll try your suggestion next time and see how it turns out at a little lower temperature. I know you know your meat cooking, and I trust you.

    Sorry, no gravy.

  3. Hey K,


    Uh, yeah 145 is the magic number to kill nasties. If you pull it at 145 and let it rest for 10 to 15 minutes, your roast will actually rise about 5 degrees. For me, this is overcooked. Although, as you and I both know, pork is a pretty darned cool meat. You can really cook it many different temps and ways and still get a stellar outcome.
    So, I pull at around 138 or so and let rest until it comes to 145. Oh man, I think I'll have to run home and fry up some bacon just to keep my nerves.


  4. Count me in for 145 F degree pork, this modern lean pork is a disaster beyond 155 F. Incidentally, Dr. Temple Grandin says that pigs bred to be so lean are more nervous and have more behavior problems than other pigs.

  5. Steven, I think when the pork is marinated like this it keeps it from drying out if you cook it to a bit higher temp, but like I told Biggles, I'll try the suggestion of stopping at 145 and see how it goes. I trust you both.

  6. Perhaps since we have converted you, Biggles can help me with my Mother who thinks I'm trying to kill her if any juice happens to run out of a pork chop.

    I AM trying to kill her, but I'm too much of a gentleman to do it at the table.

  7. It looks delicious! Very nice recipe.

  8. Not brining is crazy. It is 10 times better, and juicier, and you almost cannot dry it out.

    Not wanting to use a cup of sugar is equally crazy. Is that just to expensive for you? Because since 98% of it is going to be left in the water, not in the pork, it is certainly not a health issue.

  9. Anonymous, I don't eat sugar. It ruins my blood sugar and makes me have mood swings and cravings for carbohydrates. This method worked for me, but you can certainly use your own method.

  10. I found your recipe when I googled pork loin rotisserie and am so glad I found it. I made your marinade and added a half a cup of wine and my Pork Loin came out AMAZING! I love the flavor of the balsamic vinegar on the pork. I only marinated it for 3 hours and will try doing it longer next time.

  11. I know I'm a couple of years behind on this blog, but I just wanted to throw my $.02 in on the moistness issue. I use a rotisserie on my gas grill, and have found that with most any meats, if I flash it at 450-500 degrees for a few minutes, it seems to sear in the juices, then I turn it way down and slow cook the rest of the way for many hours sometimes, depending on what it is. Duck, turkey, chicken, prime rib, and tri-tip all do very well this way. Thanks to your recipe, now I will get to try a pork loin!

    One word of warning: If there is too much fat, you will catch your grill on fire. Been there...


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