With a mini-food processor or mortar and pestle mash the garlic,
rosemary and wine into a paste
Trim all fat and silverskin from
the pork tenderloins
Rub the pork all over with the garlic paste.
Rotate the pork, one skewered on each spit rod, 30 minutes, or
until the internal temperature reaches 155 to 160 degrees on the
instant thermometer
Let stand 5 minutes and then slice
diagonally to serve.
