Best Rotisserie Pork Loin Recipes

SPICY BEER-BRINED ROTISSERIE PORK LOIN

Steps:

• Place the pork loin roast in a heavy large plastic ziploc bag.
• In a bowl whisk together beer, corn syrup, onions, mustard, chili powder, garlic and black pepper.
• Pour the marinade over the pork.
• Seal the bag tightly and turn to coat the meat.
• Place the bag in a large bowl and place in the refrigerator for 8-24 hours.
• When ready to cook prepare the rotisserie. Remove the roast from the marinade (reserving the marinade for basting) and bring to ALMOST room temperature before cooking (this is important!).
• Place the pork on the spit then set over heat and baste every 10-15 minutes or the internal temperature reads 155-160°F.
• Discard any remaining marinade.
• Remove the roast from the spit and let rest for 15 minutes before slicing.

ROTISSERIE ITALIAN PORK LOIN W/ GARLIC AND ROSEMARY

Steps:

• Mash together the garlic, oregano, rosemary, salt, pepper and olive oil to make a paste.
• Rub all over the outside of the pork loin covering as much as possible.
• Place in a large zip lock bag and refrigerate for at least 4 hours.
• Rotate the pork roast on the spit rods for 1hr and 30minutes or until the internal temperature reaches 160 degrees on the thermometer.
• Remove roast, untie and slice into 1/2-inch thick slices to serve.

CUBAN ROTISSERIE PORK LOIN WITH PEPPERS AND ONIONS RECIPE

Steps:

• Place all of the ingredients except the pork in a blender and blend until smooth; set aside.Flip the pork over so that it is cut-side down. Using your hands, rub half of the garlic mixture on the top surface of the pork. Flip the pork again and rub it with the remaining half of the garlic mixture. Starting on the right side, roll the pork into a tight cylinder. Tie it up crosswise with the twine pieces, spacing them about 1 1/2 inches apart. Trim off any excess twine. Transfer the pork loin to a baking sheet and cover it with plastic wrap. Place in the refrigerator and marinate for 2 hours.Remove the rotisserie center rod (spit) and fork prongs from an outdoor gas grill with a rotisserie attachment. Turn on the rotisserie burner, turn on the left and right grill burners to medium (leave the middle burner off), and let the grill heat to medium (about 350°F to 450°F). Meanwhile, load the pork onto the spit and prepare the vegetables. Line a rimmed baking sheet with aluminum foil. Place the bell peppers and onions on the baking sheet, drizzle with the oil, season with salt and pepper, and toss to combine; set aside. When the grill is ready, load the pointed end of the spit onto the rotisserie motor. Place the sheet of vegetables directly on the grill grates underneath the pork. Turn on the rotisserie motor, cover the grill, and cook, stirring the vegetables every 30 minutes, until an instant-read thermometer inserted into the center of the pork registers 145°F, about 1 to 1 1/2 hours. Turn off the rotisserie motor, rotisserie burner, and grill burners. Using potholders or kitchen towels, carefully remove the spit to a cutting board and loosen the forks. Remove the pork from the spit and remove the forks. Tent the pork loosely with aluminum foil and let it rest for at least 10 minutes. Remove the tray of veggies from the grill and cover with aluminum foil. Cut and discard the twine from the pork. Cut the meat crosswise into 1/2-inch-thick slices

ROTISSERIE PORK LOIN

Steps:

• inject pork roast w/ homemade or store bought honey teriyaki marinade. Rotisserie grill depending on size of roast. Marinade will ooze out during cooking process and create a nice grilled glaze on pork roast and seal in flavor and juices.