8
SPANISH ROTISSERIE PORK TENDERLOIN WITH PEPPERS
Ingredients
- 2 1/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
- 2 TABLESPOONS MINCED RED ONION
- 1 TABLESPOON CHOPPED FRESH THYME
- 2 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS
- 1 TABLESPOON SHERRY VINEGAR
- 1 TEASPOON GROUND CUMIN
- 1 TEASPOON SEA SALT
- 1/2 TEASPOON HOT PAPRIKA
- 1 MEDIUM RED BELL PEPPER, THICKLY SLICED
- 1 MEDIUM GREEN BELL PEPPER, THICKLY SLICED
Directions
Marinade: In a small bowl, whisk together 2 tablespoons oil, onion, thyme,
vinegar, garlic, cumin, 3/4 teaspoon salt and paprika. Place the pork in a large
plastic zip-close bag. Add the marinade, squeeze out the air and seal the bag,
turn to coat the pork. Marinate the pork in the refrigerator, turning the bag
occasionally, at least 4 hours or up to 8 hours.
Meanwhile, in a medium bowl, toss together the peppers, remaining 1/2
tablespoon oil and 1/4 teaspoon salt. Add 2 to 3 tablespoons water to the Oil
Drip Tray and slide back into place. Press the top of the Basket tabs together to
remove the lid and open the basket. Fill with the peppers and replace the
Basket lid. Place the loaded Basket into the Oven chamber with the square tip
end toward the Drive Port, resting the handle on the Handle Port. Press down
into place until it locks securely. Close the Glass Lid. Set the Temperature to
250°Cand the Timer to 30 minutes. Roast until the peppers are tender and
evenly charred. Transfer the peppers to a plate.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Slide the pork on the Rotisserie Rod, centering it in the middle of the Rod. Fold
the narrow end underneath the pork. With kitchen string, tie the pork firmly in
11/2-inch intervals into a cylindrical shape. Place the loaded Rod into the Oven
chamber with the square tip end toward the Drive Port, resting the handle on the
Handle Port. Press down into place until it locks securely. Close the Glass Lid.
Set the Temperature to 250°C and the Timer to 35 minutes. Roast until time is
up. Place the pork on the Rack over a cutting board. Let stand 5 minutes.
Remove the Rod and slice the pork. Serve with the peppers.
