18
1
teaspoon kosher salt
1
teaspoon freshly ground pepper
2
tablespoons extra virgin olive oil
Dissolve salt and sugar with the water in
a large mixing bowl that will fit into your
refrigerator. Submerge the roast in the brine
solution and refrigerate up to 4 hours.
While roast is soaking, prepare the marinade.
Place the metal chopping blade into the
Cuisinart
®
food processor. With the machine
running, drop the cloves of garlic through
the feed tube and run until finely chopped.
Add the fresh rosemary and sage and pulse
until chopped. Add the Dijon mustard, salt
and pepper. Turn the processor on and with
it running, pour the olive oil through the
feed tube.
Once the roast has soaked, rinse it well
under cold water and dry thoroughly. Sprinkle
the roast all over with kosher salt and freshly
ground pepper. Slather the marinade all over
the roast and let stand at room temperature
for ½ hour.
Tie the roast evenly with butcher’s twine for
even roasting.
For rotisserie:
Insert the rotisserie skewer through the pork
roast, securing the forks with the rotisserie
screws so that the pork is stabilized. Secure
the rotisserie spit in the oven into the spit
support and socket.
Turn Cuisinart
®
Brick Oven to 400°F and turn
to the rotisserie setting.
Begin checking the roast after 50 minutes
with a meat thermometer. The internal
temperature for medium is 145°F.
Remove roast with rotisserie removal grip.
Allow roast to rest 5 minutes before carving.
For roasting:
Preheat Brick Oven to 400°F and turn to
convection bake or regular bake setting
with a rack in position A. Place tied roast on
baking tray and place in preheated oven.
Begin checking the pork roast at about 50
minutes with a meat thermometer to achieve
desired doneness. The internal temperature
should be 145°F for medium. Allow to rest 5
minutes before carving.
Whether roasting with regular or convection
bake, baste pork throughout cooking time.
Nutritional information per serving
(based on 10 servings):
Calories 389 (46% from fat) • carb. 1g • pro. 50g
• fat 19g • sat. fat 6g • chol. 143mg • sod. 289mg
• calc. 51mg • fiber 0g
Simply Roasted Salmon
and Fennel
Don’t let the simple preparation of the
salmon fool you – it is really delicious!
Serves 4
10
ounces fennel bulb
2
teaspoons olive oil, divided
½
teaspoon kosher salt
1½
pounds fresh salmon, preferably
wild, skin removed (one whole piece
or cut into individual fillets)
¼
teaspoon freshly ground pepper
Preheat Cuisinart
™
Brick Oven to 45°F on
convection or regular bake setting with a
rack in position A. Line the baking tray with
parchment paper.
Slice the fennel bulb into ¼-inch lengthwise
strips. Toss fennel with 1 teaspoon olive oil
and a pinch of salt in a mixing bowl.
Place fennel on prepared baking tray and
place into oven. Roast for 10 to 15 minutes,
flipping vegetables once half way through
roasting time.
While fennel is roasting, prepare the salmon.
Rub the remaining olive oil, salt and pepper
all over the flesh of the salmon.
Once fennel has roasted, remove, and place
salmon on top of fennel.
Switch rack to position B and return to the
oven. Roast salmon for an additional 18 to
0 minutes until desired doneness has been
achieved.
Serve immediately.
Nutritional information per serving:
Calories 223 (61% from fat) • carb. 16g • pro. 7g
• fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg
• calc. 190mg • fiber 2g
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