12
Sage Pork Roast with Apple
1 2-pound (900-g) pork roast
1 teaspoon (5 ml) dried sage
1/2 teaspoon (2.5 ml) black pepper
1 tablespoon (15 ml) garlic, minced
Salt to taste
To preheat the oven, set Temperature Knob to
B
ROIL
/
R
OTISSERIE
; set Function
Knob to
R
OTISSERIE
.
Place oven rack on lowest setting. Place roast on rotisserie assembly following
instructions on page 7. In a small bowl, combine sage, pepper, garlic, and salt.
Rub mixture on roast; place bacon slices across top of roast prior to tying. Tie
the roast and place in oven. Put apples and onions in the baking pan and place
on oven rack under roast. Roast for 1 to 1
1
⁄
2
hours or until meat thermometer
registers 160ºF (70ºC). Stir apples and onions to coat with pan juices.
Makes 6 servings.
Herb-Rubbed Chicken
1 tablespoon (15 ml) dried sage leaves
1 teaspoon (5 ml) dried ground thyme
1 teaspoon (5 ml) black pepper
1/4 teaspoon (1.25 ml) celery salt
To preheat the oven, set Temperature Knob to
B
ROIL
/
R
OTISSERIE
; set Function Knob
to
R
OTISSERIE
.
Wash chicken and pat dry with paper towels. Place chicken on rotisserie assembly
following instructions on page 7.
In a small bowl, combine sage, thyme, pepper, celery salt, and paprika. Brush
chicken with olive oil. Rub herb mixture over entire chicken. Roast for 2 hours
or until thermometer registers 180ºF (80ºC).
Makes 4 to 5 servings.
Rotisserie Recipes
4 slices bacon
3 medium cooking apples, cored and
sliced
1 large onion, peeled and quartered
1/2 teaspoon (2.5 ml) paprika
1 4-pound (1800-g) chicken
Olive oil
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