Rotisserie Pork Tenderloin (Two Ways!)

#Publix had whole pork tenderloins on sale this past week for $1.79/lb.! As always, the staff at Publix is great to assist in any way they can. The meat manager was very helpful and agreed to slice the 6+ lb. tenderloin into three 2+ lb. sections for me.

I decided to use the countertop rotisserie to cook two of them and sliced the other one and put it in the freezer for a later meal. And while we're cooking these, why not use two different seasonings to have completely different meal plans?

Here they are with seasonings applied and ready to be placed into the rotisserie.

To season the Tuscan Garlic tenderloin (on the left), I coated the meat with extra virgin olive oil and then thoroughly covered with Tome's Tuscan Garlic seasoning blend.

To season the chipotle tenderloin (on the right), I used Chipotle Infused Olive Oil from King's Olive Oil Company. This gave the pork an amazing flavor base.  I then lightly coated with salt, pepper, granulated garlic, and onion powder.

Here they are placed in the rotisserie ready to begin cooking.

I set the timer for 1 1/2 hours and closed the rotisserie to let it do its thing. 

And here we are when roasting is complete.  I left them here to rest for about 10 minutes. The Tuscan Garlic version was enjoyed as a New Year's Day lunch item and the chipotle version will be used in enchiladas later in the week!