Grilling for Dummies by Rama Marie.; Mariani John F

Author:Rama, Marie.; Mariani, John F. [Rama, Marie.; Mariani, John F.]
Language: rus
Format: epub
Published: 2009-03-10T04:15:25+00:00

176 Part III: For the Fanatics of the Classics

Figure 10-4:

Accordion-

pleating

spare ribs

onto a

rotisserie

spit rod.

THE GRILL

If you want to keep ribs or other rotisserie foods warm while taking 15 to 20

N

O

minutes to assemble the side dishes for the rest of the meal, leave the food on the spit in the rotisserie with the cover down and the heat off.

Rotisserie Boneless Pork Loin with

Herbes de Provence

When it comes to rotisserie cooking, few people are more qualified to give advice than Ed Newman. A chef and restaurateur for more than 30 years, at press time for this book’s first edition, Ed ran Solutions, Inc., a Florida-based food consulting company.

In this recipe, Ed calls for seasoning the boneless pork loin with herbes de Provence —

a blend of dried herbs commonly used in French cooking. Several herb and spice companies, like McCormick, sell this blend, or you can make your own. You probably already have these dried herbs in your kitchen pantry.

Preparation time: 15 minutes

Marinating time: 8 hours or overnight

Rotisserie time: 30 to 35 minutes

Yield: 4 servings

2 pounds center-cut boneless pork loin

2 tablespoons cracked black peppercorns

1⁄4 cup olive oil

1 tablespoon garlic powder

2 tablespoons dried herbes de Provence (or a

1 tablespoon Dijon-style mustard

combination of 3 or 4 of the following dried

1⁄4 teaspoon salt

herbs: oregano, thyme, basil, chervil,

marjoram, rosemary, summer savory, or sage)

Chapter 10: Pair a Rotisserie with a Grill? Oh Yes, You Can 177

1 Place the loin in a shallow baking dish. In a small mixing bowl, combine all the remaining ingredients; rub the mixture over the pork. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.

2 Preheat a covered grill with a rotisserie attachment to hot. (Grill temperatures and heat settings on gas grills vary. Check your grill manual for the recommended heat setting and estimated cooking time for rotisserie cooking pork.)

3 Remove the pork from the dish. Center and secure to the spit rod. Put the spit into place over the grill. Place a disposable aluminum pan under the pork on top of the grill grid. The pan should be half filled with water to catch juices and provide moisture to the roast as it turns. It should be only slightly larger than the pork. (Using a pan that’s too large cuts off the grill’s heat.)

4 Cook for a total of 30 to 35 minutes. After about 25 minutes, check the internal temperature with an instant-read thermometer inserted into the thickest part of the roast. When the pork is done, the internal temperature will register 155 degrees, and the carved slices will be very moist with a light pink blush.

5 Let the loin rest for 5 to 10 minutes on the rod. Remove the spit rod and carve the roast across the grain into thin slices.

Go-With: This pork loin is excellent when served with Tomato Chutney (Chapter 6).

Per serving: Calories 543 (From Fat 333); Fat 37g (Saturated 11g); Cholesterol 136mg; Sodium 350mg; Carbohydrate 5g (Dietary Fiber 2g); Protein 46g.

178 Part III: For the Fanatics of the Classics

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