Pork Loin Roast with Rosemary Brush

 

3
tablespoons vegetable oil
1
tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed
1
large clove garlic, finely chopped
1/3
cup dry sherry or dry white wine
1/2
teaspoon salt
1/4
teaspoon coarsely ground pepper
4
pound pork 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 degrees.  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. 

 

Serves 16.