Veal And Pork Roast
|Boneless pork loin||2 Pound|
|Boneless veal leg||4 Pound (Shank Half)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
Have meatman roll boneless pork loin inside boneless leg of veal and tie securely.
Center roast on rotisserie spit.
Adjust holding forks and tighten screws.
Insert meat thermometer.
Attach spit to rotisserie and turn on motor.
Roast at 325° for about 4 1/2 to 5 hours, or till meat thermometer registers 170°.
(To roast in oven instead of on rotisserie, lay strips of bacon over meat.
Place veal on rack in shallow roasting pan.) Combine salad oil and next 6 ingredients; use to baste roast occasionally during cooking.