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.
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.
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.
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.
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.
Brown Sugar (1 1/2 cups)
Balsamic Vinegar (1/4 cup)
Stone Ground Mustard (2 Tbsp)
over medium heat until brown sugar is dissolved. Do not bring to a boil.
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.