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Rotisserie Pork Loin
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Recipe

10 INGREDIENTS • 7 STEPS • 1HR 45MINS

Rotisserie Pork Loin

4.2
8 ratings
When you have a rotisserie, the one meat you’ve got to get on it is a pork loin. This recipe is pretty simple.
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
When you have a rotisserie, the one meat you’ve got to get on it is a pork loin. This recipe is pretty simple.
1HR 45MINS
Total Time
$0.93
Cost Per Serving
Ingredients
Servings
12
US / Metric
Boneless Pork Loin
4 lb
Boneless Pork Loin
Stone Ground Mustard
1 cup
Stone Ground Mustard
Honey
2 Tbsp
Garlic
4 cloves
Garlic, minced
Salt
1/2 tsp
Brown Sugar
1 1/2 cups
Brown Sugar
Balsamic Vinegar
1/4 cup
Balsamic Vinegar
Stone Ground Mustard
2 Tbsp
Stone Ground Mustard
All-Purpose Spice Rub
to taste
All-Purpose Spice Rub
or Montreal Steak Seasoning
Nutrition Per Serving
VIEW ALL
Calories
360
Fat
8.1 g
Protein
38.5 g
Carbs
37.7 g
Add to plan
logo
Rotisserie Pork Loin
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
Take the Boneless Pork Loin (4 lb) and remove any heavy silver skin off the top. Then I used butcher twine to tie it up (it helps the pork loin hold its shape). It’s fairly simple, you just work down the pork loin tying knots. If you get your pork loin from a butcher, they can do this step for you.
step 1 Take the Boneless Pork Loin (4 lb) and remove any heavy silver skin off the top. Then I used butcher twine to tie it up (it helps the pork loin hold its shape). It’s fairly simple, you just work down the pork loin tying knots. If you get your pork loin from a butcher, they can do this step for you.
step 2
Once the pork loin is tied up and ready, it’s time to season. Stone Ground Mustard (1 cup), Honey (2 Tbsp), Garlic (4 cloves), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), and slather over pork loin. This part can get a little messy – so make sure you’ve got a nice platter to work on.
step 2 Once the pork loin is tied up and ready, it’s time to season. Stone Ground Mustard (1 cup), Honey (2 Tbsp), Garlic (4 cloves), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), and slather over pork loin. This part can get a little messy – so make sure you’ve got a nice platter to work on.
step 3
After the wet rub, apply All-Purpose Spice Rub (to taste) for even more flavor and texture. You want to apply it pretty liberally to the pork loin to give it a lot of great texture.
step 4
Now it’s time to put the pork loin on the rotisserie spit. It should slide on easily – just keep it centered. Set your grill for 400 degrees F (200 degrees C) and put your Rotisserie Spit with your Pork Loin on. I like to let it spin a few times to make sure it’s working right, then you just want to close the lid and let the grill do its job. I check on it every 15 minutes – to make sure the rotisserie is spinning with any problems and to start checking the internal temp.
step 4 Now it’s time to put the pork loin on the rotisserie spit. It should slide on easily – just keep it centered. Set your grill for 400 degrees F (200 degrees C) and put your Rotisserie Spit with your Pork Loin on. I like to let it spin a few times to make sure it’s working right, then you just want to close the lid and let the grill do its job. I check on it every 15 minutes – to make sure the rotisserie is spinning with any problems and to start checking the internal temp.
step 5
Your goal is to cook the pork loin until it hits 130 – 135 degrees F (54-57 degrees C) internal – you're not done at this point but we’re going to apply a glaze when it hits 130-135. You can expect it to take around 45 minutes to 1 hour to get the pork loin to this stage.
step 6
Heat Brown Sugar (1 1/2 cups), Balsamic Vinegar (1/4 cup) and Stone Ground Mustard (2 Tbsp) over medium heat until brown sugar is dissolved. Do not bring to a boil.
step 7
Apply the glaze to the pork loin and allow it to caramelize for the remainder of the cooking time. Remove the pork loin from heat when it hits 140 degrees F (60 degrees C) internally – it’s going to take about 10-15 more minutes. Your pork loin will carry over to 145 degrees F (62 degrees C) internally while it rests. Once your pork loin has rested, it is ready to serve.
step 7 Apply the glaze to the pork loin and allow it to caramelize for the remainder of the cooking time. Remove the pork loin from heat when it hits 140 degrees F (60 degrees C) internally – it’s going to take about 10-15 more minutes. Your pork loin will carry over to 145 degrees F (62 degrees C) internally while it rests. Once your pork loin has rested, it is ready to serve.
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Tags
Dairy-Free
American
Gluten-Free
Shellfish-Free
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