What's 4 Dinner, by Marie: Pork Loin On the Rotisserie

One of the best ways to cook just about any large piece of meat. It keeps the house cool and leaves the cook to do other things.

This isn't so much a recipe as it is a boost to get you to do the same.

I sprinkled the pork loin with the spices and then skewered it onto the rotis rod. Onto the grill it went and it cooked for not quite two hours. My roast was not fully thawed. It really shouldn't take you two hours to cook one the same size, about 2 pounds.

One gadget every kitchen should have is a quick temp thermometer. This is one you use and remove. It does not stay in the meat as it cooks. But you always want to make sure certain meats are fully cooked in order to avoid dangerous situations. The pork loin reached 175* and came off the grill. It was juicy and tender, and importantly throughly cooked. Not overcooking the meat is almost as leaving it undercooked. Overcooking meat dries it out and makes it tough and chewy. Unless you are making jerky, that's certainly not what you want.

I used a spice blend by Penzeys. I've mentioned them before. If you haven't checked them out yet, do. Even if you do nothing but contact them to get a copy of their catalog, it'll be a good move. Their catalogs are full of cool recipes and tasty things you can try.

http://www.penzeys.com/cgi-bin/penzeys/shophome.html

2lb pork loin...

thread it onto the rotis rod.

Onto the grill.

Here, I'm spreading the spice blend on.

This is the spice blend I used today. Galena Street. This is what they say at the Penzey's Site: A mouth-watering seasoning, quite possibly our best blend. An authentic and traditional Southern-style seasoning, with hints of sage, nutmeg and cayenne. For pork ribs, sprinkle with vinegar, then rub on seasoning, 1-2 tsp. per pound. Add a little more halfway through cooking. For chicken, sprinkle on less. Hand-mixed from: flake salt, sugar, black pepper, paprika, ground Grenadian nutmeg, sage, cayenne and red pepper.