Pork Loin Recipes Rotisserie Grill

Rotisserie Boneless Pork Loin Roasts, Brined, Rubbed …

WebJul 21, 2009 · Rest, carve and serve: Remove the spit from the grill, remove the roasts from the spit, and remove the trussing twine from the roasts. …

1. Stir the brine ingredients in a large container until dissolved. Add the pork loins and refrigerate for 3 to 8 hours.
2. A half hour before cooking, prepare your rotisserie for cooking on indirect high heat (450°F+). For my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles.
3. While the grill is heating, crush the whole seed ingredients into a coarse grind, then stir in the other rub ingredients. (I do this using a mortar and pestle – or using a coffee cup and a spice jar as the mortar and pestle,). Whisk the glaze ingredients together in a small bowl.
4. Remove the pork loins from the brine, and dry them thoroughly with paper towels. Score the fat on the top of the roasts in a 1″ diamond pattern with a sharp knife, being careful not to cut into the meat. Cut a slit through the side of the roasts, until it just reaches the far side, but don’t cut all the way through – you want to open the roast up like a book. Sprinkle the roasts evenly with the rub, patting to help it stick to the meat. Close the cuts back up, then put the roasts back to back, with the fat sides facing out. Truss the two roasts together, making one big roast, spacing each tie about 1 inch apart. Finally, run the spit between the two tied roasts, making sure the prongs on the spit go into the roasts.

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