Rotisserie Pork Roast with Oven Roasted Vegetables - Steve

      One of the happy side effects of this blog is that it is encouraging us to cook more frequently, and that is never a bad thing. That being said, here is the latest entry.

 

Rotisserie Pork Roast with Oven Roasted Vegetables

1 pork roast, 3-4 lb.

2 large potatoes, russets work fine, you can use sweet if you like

2 medium yellow onions

1 small bag baby carrots

2 medium bell peppers

3 heads garlic, broken into individual cloves

Salt to taste

Pepper to taste

Dry mustard

White pepper

Granulated garlic

Granulated onion

Dried thyme

Dried rosemary

 

Preheat your rotisserie to 350 degrees. Mount the pork roast on the spit then season liberally with salt, pepper, white pepper, dry mustard, granulated garlic and onion. I did not use the thyme and rosemary on the roast since the vegetables are heavily herbed, and didn’t want to overpower the whole meal with the herbs. Start your roast in the rotisserie, set for about 45 minutes initially.

Preheat your oven to 350 degrees. In a large bowl, combine the vegetables. Quarter the onions, cut the peppers and potatoes into eighths, peel the cloves of garlic, and dump the whole bag of carrots. Liberally dose with olive oil, then season with the rosemary, thyme, salt, pepper, white pepper and dry mustard. Toss the vegetables to combine and thoroughly coat with the seasonings. Dump everything onto a sheet pan and put into the oven, again, set for 45 minutes initially.

Check the roast at the 45 minute mark. An internal temp of 140 is fine, it’s going to finish at least 5 more degrees after you take it out. If it is not here, set for another 20 minutes and check again. Once you’ve reached the desired temp, pull your roast, cover with foil and let it rest. Make sure to save the excess juices that do run off the roast, as that is liquid gold. As with your roast, check your vegetables at the 45 minute mark. You’re really checking the carrots to see if they’ve softened enough. If they are good to go, bump your temp up to broil and set for 4 more minutes to brown the potatoes. This will also brown the onions a bit, and that makes them that much more tasty. Once they are done under the broiler, pull them out. By now your roast should have rested long enough, and you can carve and serve.