Rotisserie Pork Loin | Pork Loin Roast on Napoleon p...HowToBBQRight Malcom Reed
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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. You take a pork loin and remove a little silver skin off the top then use butcher twine to tie it up – and help the pork loin hold it’s shape.
After that, season it with this Mustard Wet Rub
- 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. Then apply another layer of dry rub for even more flavor and texture. Use a coarse steak and chop rub - like Montreal Steak Seasoning - and apply liberally to the pork loin.
Now it's time to put the pork loin on the rotisserie. It should slide on easily - just keep it centered. Set your grill for 400 degrees and put your Rotisserie Pork Loin on. Let it spin and cook until the pork loin hits 130 - 135 internal - around 45 minutes to 1 hour.
Now it's time to glaze the pork loin. For the glaze, I use this Brown Sugar Glaze that is perfect for pork loins.
- 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 - about 10-15 more minutes.
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. Otherwise you risk your pork loin being dry.
Once your pork loin has rested, it is ready to eat. This Rotisserie Pork Loin makes for some good eats.
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