George Foreman GR82 - Hungarian Pork Chops; Honey Pineapple Pork Roast

24
Hungarian Pork Chops
4 oz. boneless pork chops, 1/2 inch thick
Marinade
2 Tablespoons chili sauce
1-1/3 Tablespoons lemon juice
2 Tablespoons grated onion
1/3 teaspoon dry mustard
1 Tablespoon Worcestershire
®
sauce
Dash salt, pepper and paprika
Mix above ingredients well and pour over chops. Marinate for up
to 3 hours in the refrigerator. Load into Adjustable Flat Basket. Put
on Rotisserie Bar Assembly and insert in Rotisserie. Set Timer for
20-30 minutes or until done. The meat is done when the internal
temperature is 160ºF on the meat thermometer. Serves 4.
Honey Pineapple Pork Roast
1 3-4 pound boneless pork roast
Marinade
1/4 cup tamari or light soy sauce
1/4 cup white vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh or canned (packed in juice) crushed pineapple
2 Tablespoons honey
2 Tablespoons finely chopped ginger
2 cloves finely chopped garlic
Soak a 3-4 lb. boneless, trimmed and tied pork roast in marinade
for 4 hours in the refrigerator. Place on Rotisserie Bar Assembly
and insert in Rotisserie. Set Timer for 2-2 1/2 hours or until done.
Close Rotisserie Cover. You may want to use drippings for basting
during the last 45 minutes of cooking. Baste periodically every 10-
15 minutes. Serves 10-12.