5 pounds boneless pork top loin roast -- rolled and tied 1 1/2 teaspoons salt 1/2 teaspoon white pepper 1/2 teaspoon sage 1/2 cup cider vinegar 1/4 cup salad oil 1/3 cup honey 1 teaspoon dry mustard
Combine salt, pepper and sage and rub into roast. Insert spit through center of roast so that meat is well balanced. Slide holding forks into each end of the roast and tighten securely.
Place drip pan over fire. Insert meat thermometer at an angle into thickest part of meat. Be sure end of thermometer does not touch fat or spit. Cook on rotisserie above low fire for 1 1/2 hours. Combine remaining ingredients. Brush meat with sauce every 15 minutes for an additional 1 hour or until meat thermometer registers 170 degrees F. (about 2 1/2 hours total cooking time).
Yield: 10 - 12 Servings.
15 servings which should yield 4 ounces cooked pork per serving.
