Rotisserie Rubbed Pork Tenderloin and Potatoes


  • 1 1/2 lbs petite gold or red potatoes
  • 1 1/2 tsp olive oil
  • 1/2 tsp seasoned salt
  • 3 tbsp barbecue rub
  • 1 pork tenderloin
  • Line the cooking pan with aluminum foil. In a large mixing bowl, toss the potatoes with the oil and seasoned salt. Arrange the potatoes around the perimeter of the pan.
  • Sprinkle the rub evenly over the pork tenderloin, coating it on all sides. Thread it onto the rotisserie spit, then screw on the rotisserie forks, adjusting them so that the tenderloin is firmly anchored in the center of the spit.
  • Place the cooking pan in the oven in the lowest rack position. Place the pointed end of the rotisserie spit in its catch on the right side of the oven, then lower the squared-off end of the spit into its notch on the left side of the oven. Check to make sure that the potatoes are out of the way of the roast, so they will not hinder the rotation of the spit.
  • Select the ROAST program at 375°F and set the cooking time for 30 minutes. Make sure the “Rotate” function is on and the rotisserie spit is rotating.
  • When the cooking program ends, wearing heat-resistant mitts, use the rotisserie lift to remove the spit from the oven. Transfer the tenderloin, still on the spit, to a carving board. Let the tenderloin rest for 10 minutes. Unscrew and remove the rotisserie forks. Remove the spit from the tenderloin. Cut the pork into 1/2-inch-thick slices and serve with the potatoes alongside.
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