Rotisserie Pork Loin Cooking Time

Rotisserie Pork Loin Recipe SideChef

WEBMar 22, 2023 · Remove the pork loin from heat when it hits 140 degrees F (60 degrees C) internally – it’s going to take about 10-15 more minutes. Your pork loin will carry over to …

Rating: 4.2/5(8)
1. Take the Boneless Pork Loin (1) 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.
2. Once the pork loin is tied up and ready, it’s time to season. Stone Ground Mustard (1 cup), Honey (2 tablespoon), Garlic (4 clove), Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) and slather over pork loin. This part can get a little messy – so make sure you’ve got a nice platter to work on.
3. After the wet rub, apply All-Purpose Spice Rub (to taste) for even more flavor and texture. You want to apply it pretty liberally to the pork loin to give it a lot of great texture.
4. 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 F (200 degrees C) 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.

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Rotisserie Pork Loin – Delicious and Easy Recipe

WEBOct 12, 2020 · Turn your pork over and use the rest of your mixture on the other side. Step Eight: Beginning on the right side, roll your pork loin …

1. Combine all of the ingredients for your pork except your pork loin roast in a blender. Blend everything until smooth, then set your mixture aside.
2. Cut six pieces of butcher’s twine into 16-inch lengths.
3. Place your pork loin on a cutting board to butterfly. Slice your pork lengthwise, going down the center. You want to cut almost but not all of the way through your pork.
4. You should leave approximately three-quarters to one inch of your pork’s thickness intact.

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