Shumon came over for dinner. We made was: Herb-Crusted Pork Loin Roast from License to Grill by Chris Schlesinger. We purchased the pork loin at McCall's Meat and Fish. This is a very easy and good recipe. I used maple wood for the smoke flavoring. It only takes about an hour and a half on the rotisserie to have a great smoky taste. You can get the recipe in our blog of: July 2, 2008. Click the date to get the recipe. We started with a Simple Salad. We Roasted Potatoes in the grill underneath the pork, to capture the Pork Drippings.
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