Rotisserie-Pork-Loin

Rotisserie Pork Loin Roast Recipe

My Napoleon gas grill is pretty new to me… and I’ve been dying to try out the rotisserie. So when I found some pork loins on sale at my local grocery – it was on. For starters I took the pork loin 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. Once the pork loin is tied up and ready, it’s time to season. I used a Mustard Wet Rub instead of a dry rub. It’s got a lot of flavor and pretty simple. Rotisserie Pork Loin Mustard Wet Rub for Pork Loin – 1 cup Stone Ground Mustard – 2 Tablespoons Honey – 4-5 cloves of Garlic minced – ½ teaspoon salt – ½ teaspoon black pepper Mix ingredients together 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, I like to apply a layer of coarse dry rub for even more flavor and texture. I used a steak and chop rub I’m currently working on, but you can make your own or use a coarse rub like Montreal Steak Seasoning. You want to apply it pretty liberally to the pork loin to give it a lot of great texture. Rotisserie Pork Loin 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 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. Rotisserie Pork Loin Your goal is to cook the pork loin until it hits 130 – 135 internal – your 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. To glaze the pork loin I use a simple Brown Sugar Glaze that is perfect for pork loins. Brown Sugar Glaze – 1 ½ cups Light Brown Sugar – ¼ cup Balsamic Vinegar – 2 Tablespoons Stone Ground Mustard Heat ingredients 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 cook time. Remove the pork loin from heat when it hits 140 internal – it’s going to take it about 10-15 more minutes. Your pork loin will carry over to 145 internal while it rests. Rotisserie Pork Loin And speaking of resting… When the pork loin is done, remove the entire Rotisserie spit and the pork loin. Allow it to rest for a full 20 minutes – then you can remove the pork loin from the spit. You don’t want to pull that spit from the pork loin right away – you will risk your pork loin being dry. Rotisserie Pork Loin Once your pork loin has rested, it is ready to eat! Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

Comments 6

  1. How big is the pork loin you used for this recipe? I bought one that is almost 10 lbs and want to adjust for the amount of ingredients in the rub and glaze. Also want to adjust for the cooking time.

  2. I tried this recipe on a pork loin recently. I was fabulous !My question ,is this wet rub good for pulled pork? I’m assuming that it is. Should I coat the outside and let it rest in the refridgerator overnight ? Covered or uncovered. Thanks for you help Malcomb you’re the bomb! PS – Pork Tenderloin would also be good with this ?

  3. I’ve been following you for over a year now and you are probably one of the very best at instructing how to BBQ right! I especially appreciate you helping us non-smokers with your tips on how to grill using a gas grill. I have looked all over your web site for a printable or downloadable receipe for many of your presentations. I’m sure i’m missing something but i simply can’t find them, Any help will be appreciated.

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      Author

      at the very top of each page – right under the main picture – there are two options (Jump to Recipe·Print Recipe). Either that or scroll to the bottom of the main recipe and hit the PRINT RECIPE button.

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