Tuscan Pork Arista
|Olive oil||2 Tablespoon|
|Chopped fresh rosemary/1 tablespoon dried||2 Tablespoon|
|Lemon||1 , grated zest|
|Garlic||2 Clove (10 gm), minced|
|Boneless pork loin roast||2 Pound, trimmed and tied every 2 inches (1 Piece)|
In a small bowl, mix oil, rosemary, lemon zest, garlic, salt, and pepper to form a paste.
With a knife, make six deep incisions in roast.
Using your fingers stuff some of the herb paste into each incision; rub the remainder all over into roast.
Wrap meat in plastic wrap and refrigerate 6 hours or overnight.
Unwrap pork roast and center meat on rotisserie spit by speiaring and securing with meat holders.
Check to see that the roast is balanced properly by holding the spit and rotating it across both palms.
Insert spit into motor and center roast over heating element.
Plug in rotisserie motor and turn heat to cook setting.
Roast pork 35 to 40 minutes per pound, or until a meat thermometer reads 155° (turn off heat and rotisserie motor before inserting thermometer).
Remove meat from spit and let stand 10 to 15 minutes until roast reaches 160° before slicing.