Rosemary-Sage Pork Roast

1          cup kosher salt

1          cup granulated sugar

3          quarts water

1          pork roast, (3 to 4 pounds)

Marinade:

3          garlic cloves

1          tablespoon fresh rosemary

1          tablespoon fresh sage

1          tablespoon Dijon mustard

1          teaspoon kosher salt, plus more for sprinkling

1          teaspoon freshly ground pepper, plus more for sprinkling

2          tablespoons extra virgin olive oil

Nutritional information per serving (based on 10 servings):
Calories 292 (51% from fat) • carb. 1g • pro. 34g
• fat 16g • sat. fat 3g • chol. 102mg • sod. 339mg
• calc. 14mg • fiber 0g

1. Dissolve salt and sugar with the water by whisking in a large mixing bowl that will fit into your refrigerator. Submerge the roast in the brine solution and refrigerate up to 4 hours.

2. While roast is soaking, prepare the marinade. Place the metal chopping blade into the Cuisinart^® Food Processor. With the machine running, drop the garlic through the feed tube and run until finely chopped. Add the rosemary and sage and pulse until chopped. Add the mustard, salt and pepper. Turn the processor on and while running, pour the olive oil through the feed tube. Reserve until ready to use.

3. Once the roast has soaked, remove from brine, rinse and pat dry with paper towels. Sprinkle the roast all over with kosher salt and freshly ground pepper. Evenly rub the marinade all over the roast and allow to stand at room temperature for 30 minutes.

4. Tie the roast evenly with butcher’s twine for even roasting and fit onto the spit. Secure well with the skewers.

5. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Meat setting on the Rotisserie function at 425°F for 60 minutes. The internal temperature should be 145°F for medium.

6. Using the rotisserie grip, remove the pork from the oven. Allow to rest for at least 5 to 10 minutes before carving.