Ingredients:
- 1 cup brining blend
- 1 boneless pork loin, 4 to 5 lb.
- 8 fresh rosemary sprigs
- 4 fresh bay leaves
- Olive oil for brushing
- Freshly ground pepper, to taste
- Provençal Vegetables for serving
Directions:
Prepare the brining blend according to the package instructions for meat weighing 5 lb. or less. Add the pork loin and refrigerate as directed for 12 hours.
Prepare a medium fire in a grill.
Remove the pork from the brine, rinse well with cold water and pat dry with paper towels. Using kitchen twine, tie the pork at 1 1/2-inch intervals, tucking in the rosemary sprigs and bay leaves. Brush with olive oil and season with pepper.
Place the pork on the grills rotisserie according to the manufacturers instructions, making sure the meat is secure. Cover the grill and cook until an instant-read thermometer inserted into the center of the meat registers 140°F for medium, 25 to 30 minutes, or until done to your liking.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Carve the pork into 1/2-inch slices and arrange on a warmed platter. Serve immediately with Provençal vegetables. Serves 6 to 8.
Prepare a medium fire in a grill.
Remove the pork from the brine, rinse well with cold water and pat dry with paper towels. Using kitchen twine, tie the pork at 1 1/2-inch intervals, tucking in the rosemary sprigs and bay leaves. Brush with olive oil and season with pepper.
Place the pork on the grills rotisserie according to the manufacturers instructions, making sure the meat is secure. Cover the grill and cook until an instant-read thermometer inserted into the center of the meat registers 140°F for medium, 25 to 30 minutes, or until done to your liking.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Carve the pork into 1/2-inch slices and arrange on a warmed platter. Serve immediately with Provençal vegetables. Serves 6 to 8.
Williams-Sonoma Kitchen.
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