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RECIPE
10 INGREDIENTS7 STEPS1HR 45MIN

Rotisserie Pork Loin

4.2
6 Ratings

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How to BBQ Right

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.
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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 45MIN
Total Time

How to BBQ Right

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1
Boneless Pork Loin
1 cup
Stone Ground Mustard
2 Tbsp
4 cloves
Garlic , minced
1/2 tsp
1 1/2 cups
Brown Sugar
1/4 cup
Balsamic Vinegar
2 Tbsp
Stone Ground Mustard
to taste
All-Purpose Spice Rub
or Montreal Steak Seasoning

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Nutrition Per Serving

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CALORIES
253
FAT
4.0 g
PROTEIN
21.6 g
CARBS
37.5 g

Cooking Instructions

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Step 1
Take the Boneless Pork Loin (1) and removed any heavy silver skin off the top. Then I used butcher twine to tie it up (it helps the pork loin hold it’s shape). It’s fairly simple, you just work down the pork loin tying nots. 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 tablespoon), Garlic (4 clove), Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) 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 it’s 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 cup), Balsamic Vinegar (1/4 cup) and Stone Ground Mustard (2 tablespoon) 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 cook time. Remove the pork loin from heat when it hits 140 degrees F (60 degrees C) internal – it’s going to take it about 10-15 more minutes. Your pork loin will carry over to 145 degrees F (62 degrees C) internal while it rests. Once your pork loin has rested, it is ready to serve.

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Nutrition Per Serving
Calories
253
% Daily Value*
Fat
4.0 g
5%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
40.5 mg
14%
Carbohydrates
37.5 g
14%
Fiber
0.1 g
0%
Sugars
35.9 g
--
Protein
21.6 g
43%
Sodium
514.4 mg
22%
Vitamin D
--
--
Calcium
6.3 mg
0%
Iron
0.8 mg
4%
Potassium
18.2 mg
0%
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