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rotisserie setting. Cook for about 45–55 minutes, checking
after 45 minutes with meat thermometer to achieve desired
doneness. Pork is considered medium at 160°F.
Carefully remove rotisserie spit using handgrip. Allow pork
to rest 5–10 minutes and serve.
* If you brine the pork (which is recommended), refer to
brining instructions on page 18. Rinse it well and omit the
salt from the rub recipe.
Nutritional information per serving:
Calories 456 (66% from fat) • carb. 0g • pro. 37g • fat 33g
sat. fat 9g • chol. 119mg • sod. 209mg • calc. 42mg
ROTISSERIE GARLIC EYE ROUND
Easy enough for a weeknight dinner – the leftovers are
fantastic in a sandwich with horseradish sauce, tomatoes,
and arugula.
Serves 6–8
1
eye round roast, 4 pounds
3
garlic cloves, cut in thin slices
2
tablespoons Dijon mustard
2
tablespoons extra virgin olive oil
1
teaspoon kosher salt
1
⁄
2
teaspoon coarse black pepper
Trim eye round of any excess fat.
With a paring knife, make slits all over the surface of the
roast.
Push the slices of garlic into the slits. Rub the roast with
the mustard, olive oil, salt, and pepper. Although it is not
necessary, you may tie the roast evenly with butcher’s
twine to ensure even cooking. Place the rotisserie spit
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