The vagus nerve is part of the group of cranial nerves responsible for innervation of structures derived from the branchial arches. It is also part of a group together with the glossopharyngeal and accessory nerves that passes through the jugular foramen which is termed the vagus group.he accessory nerve is part of the group of cranial nerves responsible for innervation of structures derived from the branchial arches. It is also part of a group together with the glossopharyngeal and vagus nerves that passes through the jugular foramen which is termed the vagus group.
Cooking. Cooking a rotisserie pork loin in a closed-top barbecue should take around 30 minutes per pound of pork. Whatever the weight of meat, check the internal temperature to make sure it's done. Barbecue pork can cause food poisoning if the center is left raw. A meat thermometer should read 145 Fahrenheit in the pork's center.
1 Pork tenderloin (1.75 to 2 lbs.): 30 to 35 minutes per pound to reach an internal temperature of 160 for medium or 170 for well-done. 2  Pork chops (4 to 6 chops, in basket): 20 minutes per pound to reach an internal temperature of 160 for medium or 170 for well-done.ust remember all cook times are approximate and you should add two minutes to the times listed here in order to allow time for the rotisserie to come up to temperature. Always base doneness on USDA-recommended internal temperatures rather than arbitrary cooking times.