A delightful and flavorful pork roast recipe, perfect for family dinners or special occasions.
Rinse the pork roast under cold water and pat it dry with paper towels.
Drying the pork roast ensures the seasoning adheres better.
Make four deep slits into the pork roast and insert a garlic clove into each slit.
Ensure the garlic is pushed deep into the meat for even flavor distribution.
Tie the pork roast securely with kitchen twine to maintain its shape during cooking.
Tying the roast helps it cook evenly and retain its juices.
Season the pork roast generously with seasoning salt, garlic powder, and thyme, rubbing the spices into the meat.
Massage the spices into the meat for enhanced flavor.
Secure the pork roast onto the rotisserie rod, ensuring it is centered.
Centering the roast ensures even cooking.
Cook the pork roast on the rotisserie for about 20 minutes per pound, or until the internal temperature reaches 160°F (71°C).
Use a meat thermometer to check the internal temperature accurately.
Carefully remove the pork roast from the rotisserie and let it rest for 10 minutes before carving.
Resting the meat allows the juices to redistribute, ensuring a moist roast.
Slice the pork roast and serve with your favorite sides.
Serve with a garnish of fresh herbs for an elegant presentation.
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