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Cook'n with Betty Crocker 
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Pork Loin Roast with Rosemary Brush |
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Serves: 16 Print this RecipeIf fresh rosemary sprigs aren’t available to use as a brush for the marinade, use an ordinary basting brush. 3 tablespoons vegetable oil 1 tablespoon chopped fresh or 1 tsp dried rosemary leaves, crushed 1 clove large garlic, finely chopped 1/3 cup dry sherry, dry white wine or nonalcoholic white wine 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper 4 pounds pork tenderloin boneless, top loin roast Fresh rosemary sprigs Heat oil in 10-inch skillet over medium heat. Cook chopped rosemary and garlic in oil, stirring frequently, until garlic is golden; remove from heat. Stir in sherry, salt and pepper. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Insert spit rod lengthwise through center of pork; hold firmly in place with adjustable holding forks. Cover and grill pork on rotisserie over drip pan and 4 inches from medium-low heat 2 to 2 1/2 hours, brushing frequently with sherry mixture using rosemary sprigs as a "brush", until meat thermometer reads 160°F. Remove spit rod, holding forks and thermometer. Discard any remaining sherry mixture. Cover pork with a tent of aluminum foil and let stand 15 minutes before slicing. 1 Serving: Calories 200 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 70mg; Sodium 115mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 25g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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