For me, Sunday dinners all throughout childhood was the "special" dinner for the week. It was the day that my mother roasted a turkey, a pork roast or did up a beautifully roasted beef. The relatives who lived in the city traveled out to the country where we lived to join us in the weekly feast.
I carried on that tradition of making a large dinner on Sundays while my kids were all still here and from when they were very young up until they branched out on their own. My husband and I still make the Sunday dinner a larger feast as if we were still cooking for more than just the two of us. It's a habit that I don't mind not breaking.
This past Sunday I made a roasted pork loin dinner using our Showtime Rotisserie Oven. The turning action of the rotisserie allows for the juices to keep distributing throughout the roasting process leaving you a roast with a nice crust and juicy and tender meat.
The size of this roast was a little over 2 1/2 pounds which was enough to feed 6 nice portions. I made the cauliflower mashed potatoes and carrots as another vegetable and the whole meal came to $18.57, feeding six people for $3.09 each.
I call this the Sunday splurge - the most expensive meal of the week. However it is worth the money and the time to prepare and the time spent as family around the dinner table.
- 2 1/2 lb. pork loin roast
- 1 tbsp. yellow mustard
- salt to taste
- black pepper to taste
- granulated garlic to taste
- dried oregano to taste
- Rub the entire roast with the mustard (Use more if you like to cover with a thin layer.)
- Season all sides of the roast with the dried seasonings.
- Place in the rotisserie and roast for 1 hour and 20 minutes. Or place in a preheated 350° oven and roast for the same amount of time. The internal temperature needs to be at 142 degrees then rest the roast prior to cutting for 10-15 minutes. The final temperature should be 145 degrees.
And look how moist this is!