We enjoyed this delicious roast very much,several times in fact. I used a 6 lb.double boneless loin(brought at Costco)already tied with string.I used 4 garlic cloves,next time I will use more. I used ground thyme.I cooked the roast 2 hours,and it was perfect!! Thank you,Tish for sharing your recipe:0)
Simple! The great thing about this recipe is that it doesn't require any marinade time, but the flavor still is good. Good for a last minute dinner.
This was excellent with wonderful flavor. I did use a bit more garlic (about 5 cloves), cut each clove into about 4 pieces and assaulted my roast from every possible angle with a tiny slit and piece of garlic! lol This gave the roast a wonderful garlic taste but not overpowering. I used ground thyme and added some black pepper. I also used the drippings to make gravy. Mmm-mmm good! We had this leftover in sandwiches for a few days (this was a mammoth roast from Costco) and it was so tender. I'd recommend for anyone to give this recipe a try. Thanks for posting!
We roasted a 3.5lb pork butt (only because they were out of shoulder, huh), stuffed it with 12 garlic cloves, then massaged it with fresh thyme, garlic powder, and kosher salt. In our little rotisserie, it took about 1.5 hours. It was delicious! I love that this recipe doesn't require brining or 5-12 hours of marinating. Thanks so much!
"OH MY GOD, THATS AWESOME!"...my son's response at the first bite. Cooked a small roast for 45minutes on rotisserie at around 300 degrees on temp guage. Internal temp was 170. Added a little extra garlic. Definately will serve to guests some time.
YUMMY!! We loved this. I bought a very small (1.83 pounds)pork loin. It worked great. I put around 6 cloves of garlic in slits all over the roast. Also, I had to use unflavored dental floss for string. :) It worked. My family thought it was delicious! We will make this again.
Nicely and subtly seasoned. Getting the temp correct is critical for juiciness. Slice it thin for best flavor! Enjoy!
Great recipe!!! Glad I found this one!
This was the 3RD time I tried pork on the rotisserie!Pictures to follow . I used a bonless pork loin. This time I put the pork in a marinate for 1 week in a cermic baking roaster! I have also used zip lock bags! It was the best pork ever! I used my own method of keeping the pork moist. You must add a little of the marinate on the pork with a brush as you are cooking.Stop the rotisserie and coat it well. It will continue to add flavor and color.