1-2 pound pork loin
4 fresh sage leaves or a teaspoon of dried
4 sprigs of fresh rosemary, or a teaspoon of dried
zest of one lemon or a teaspoon dried
1-2 garlic cloves, smashed
olive oil
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Preheat oven to 350 degrees, or prepare grill rotisserie.
Finely chop herbs, mix with lemon zest, garlic and S&P. Rub on olive oil and then rub spice mixture on the meat. P.S. If you are cooking on the grill rotis, you might want to put on the rotis rod before spicing.
If you are cooking in the oven:
Place in roasting pan and bake for 1 1/2 hours at 350*. Turn the roast over, increase oven temperature to 425* and cook another 15 minutes or until the roast reaches an internal temperature of 150 degrees. Allow the roast to sit for 10-15 minutes before slicing.
If you are cooking on the rotis:
Run the rotis bar through the meat. Place on the grill's rotisserie (on high, if you can adjust the temperature). Grill until the internal temperature reaches 150*. Remove from grill, allow to sit and cool for 10-15 minutes before slicing.
This is a half loin. It weighs exactly 5 pounds. I'll use half of this.
Get the spices ready.
I make a paste of the spices and the olive oil, rather than rubbing on oil then spices.
Mix it up.
I cut the loin in half and then freeze the other half after putting it in a gallon size ziploc baggie.
I run the rotis bar through it.
Locked onto the rid with the grabbers and onto the grill.
I've poured on the spice mixture.
Spread it around. No better tools than your hands. Just make sure they are clean.
Turn on the rotis and the heat.
After an hour, I test the temp. Needs a little more time.
Another 30 minutes and we're good. Remember, mine was 2.5 pound.
I pull the rod out and get it onto the serving platter. If you save your electric knife for just Christmas Turkey, you're missing many opportunities. Nice thin slices of pork loin for everyone! Much easier with the electric knife.
Ready to serve! :D
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