Veal And Pork Roast Recipe
Ingredients
| 1 1/2 to 2 pounds boneless pork loin | ||
| 3 1/2 to 4 pounds boneless leg of veal, shank half | ||
| Salad oil | 1/4 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Garlic | 1/2 Clove (5gm), crushed | |
Directions
Have meatman roll boneless pork loin inside boneless leg of veal and tie securely.
Center roast on rotisserie spit.
Adjust holding forks and tighten screws.
Test balance.
Insert meat thermometer.
Attach spit to rotisserie and turn on motor.
Roast at 325° for about 4 1/2 to 5 hours, or till meat thermometer registers 170°.
(To roast in oven instead of on rotisserie, lay strips of bacon over meat.
Place veal on rack in shallow roasting pan.) Combine salad oil and next 6 ingredients; use to baste roast occasionally during cooking.
Center roast on rotisserie spit.
Adjust holding forks and tighten screws.
Test balance.
Insert meat thermometer.
Attach spit to rotisserie and turn on motor.
Roast at 325° for about 4 1/2 to 5 hours, or till meat thermometer registers 170°.
(To roast in oven instead of on rotisserie, lay strips of bacon over meat.
Place veal on rack in shallow roasting pan.) Combine salad oil and next 6 ingredients; use to baste roast occasionally during cooking.
Chef
