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.
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.
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.
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.
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.
Once your pork loin has rested, it is ready to eat!