Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes
RECIPES/Entrees
Rosemary Sage Pork Roast
This delicious pork roast is a great and easy main dish for entertaining. Serves about 6 to 10
0 REVIEWS
Recommended Servings
COOKING
REVIEWS
INGREDIENTS
3 quarts water
1 cup kosher salt
1 cup granulated sugar
1 3 to 4 pound pork roast
3 garlic cloves, chopped
1 tablespoon fresh rosemary
1 tablespoon fresh sage
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
Instructions
Dissolve salt and sugar with the water in a large mixing bowl that will fit into your refrigerator. Submerge the roast in the brine solution and refrigerate up to 4 hours.

While roast is soaking, prepare the marinade. Place the metal chopping blade into the Cuisinart® food processor. With the machine running, drop the cloves of garlic through the feed tube and run until finely chopped. Add the fresh rosemary and sage and pulse until chopped. Add the Dijon mustard, salt and pepper. Turn the processor on and with it running, pour the olive oil through the feed tube.

Once the roast has soaked, run it well under cold water and dry thoroughly. Sprinkle the roast all over with kosher salt and freshly ground pepper. Slather the marinade all over the roast and let stand at room temperature for ½ hour.

Tie the roast evenly with butcher’s twine for even roasting.

For rotisserie:
Insert the rotisserie skewer through the pork roast, securing the forks with the rotisserie screws so that the pork is stabilized. Secure the rotisserie spit in the oven into the spit support and socket.

Turn Cuisinart® Brick Oven to 400°F and turn to the rotisserie setting.
Begin checking the roast after 50 minutes with a meat thermometer. The internal temperature for medium is 145°F.

Remove roast with rotisserie removal grip.

Allow roast to rest 5 minutes before carving.

For roasting:

Preheat Brick Oven to 400°F and turn to convection bake or regular bake setting with a rack in position “A”. Place tied roast on baking tray and place in preheated oven.

Begin checking the pork roast at about 50 minutes with a meat thermometer to achieve desired doneness. The internal temperature should be 145°F for medium. Allow to rest 5 minutes before carving.

For all roast methods, baste roast during cook time.
RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

Nutritional information per serving (based on 10 servings): Calories 389 (46% from fat) • carb. 1g • pro. 50g • fat 19g • sat. fat 6g • chol. 143mg • sod. 289mg• Calc. 51mg• fiber 0g

REVIEWS FROM THE COMMUNITY
Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

ENTER CONTEST
COOKING TOOLS
Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!

LEARN MORE
Cuisinart KitchenSync
Search for recipes, share them with friends or save them to your own Recipe Box. Watch videos or Keep track of your Pantry and manage you Shopping List. Available for iOS, Android, and Kindle Fire!
DOWNLOAD NOW
IMAGE DETAIL
by Cuisinart