Steven Raichlen’s Asian-Style Rotisserie Pork Loin
2 tablespoons (30 ml) fresh ginger, peeled and coarsely chopped
2 green onions, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 teaspoon (2.5 ml) freshly ground white pepper
2 tablespoons (30 ml) toasted sesame oil
2 tablespoons (30 ml) soy sauce
1 pork loin, about 2.25 to 5 to 5 1/2 lbs (2.5 kg)
With a mortar and pestle or a food processor, crush the ginger with the green onions, garlic, and pepper. Gradually add the oil and soy sauce and mash into a smooth paste.
With a knife, make small 1.25-cm (1/2-inch) incisions on all sides of the roast, about 4-cm (1 ½-inch) apart. Widen the holes with the tip of your index finger and insert about half the ginger preparation. Rub the roast with the remaining preparation. Ideally, allow to marinate for 1 to 2 hours in the refrigerator.
Remove the grill grates. Place a drip pan directly over the heat source. Skewer the meat so that the pin goes through the roast across the bone line. Attach to the rotisserie and cook the roast for 1 hour and 30 minutes to 2 hours, until it is cooked through and golden brown on all sides. The internal temperature should read 71 °C (160 °F). You can remove the roast when the temperature reaches 68 °C (155 °F).
Let stand for 5 minutes before cutting into chops. Delicious with a ginger and sesame vinaigrette.
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