stevo

I've cooked it twice. Once on the rotisserie on the gas grill outside, and since the regulator is busted on it, I cooked it the same way, just in the oven.

I use a 5 lb pork loin. Rinse it, salt and pepper it. lay it on a sheet of foil. Then I push pieces of garlic into the meat and lay fresh sprigs of rosemary and lemon wedges all over it. (Last time I also cut up a tomato and an onion, but this is hardly necessary.) Then wrap the pork loin in foil. You can cook it on the rotisserie if you have one, or place it in a baking dish in the oven at 350 for an hour, flip it, and cook it until the internal temperature reaches 160 degrees.

It comes out so juicy. I've heard that since this is a lean cut of meat you have to be careful not to overcook it or it will dry out. I think the foil works magic since it keeps most of the juices in the meat. This has to be one of my favorites.

cokelvr

Sounds good. Does the garlic get overpowering at all?

stevo

Not at all, but then I don't use that much garlic. Only a couple cloves. I end up sticking the pork with about 8 slivers of garlic.

Clark

When garlic is cooked for a long time it becomes mellow and is not overpowering.

cokelvr

I did not know that. Thanks.

Hanxter

i do THIS one... it's tit to do!!!

OFKU0

I like splitting it but not cutting all the way through then marinading for 24 hours. Then I make stuffing (any kind,it varies) coat the outside with homemade bbq sauce and tie it up (tie it first) and slow cook at 300 in foil wrap til done. Serve with brussel sprouts or asparagus and baked potato wedges. Easy to do and delicious

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