Rotisserie Boneless Pork Loin

[print-me do_not_print=”img”]INGREDIENTS:

• 2 boneless pork loin roasts

For the Brine

• 2 quarts water

• 1/2 cup table salt

• 1/4 cup brown sugar

For the Rub

• 1 teaspoon coriander seeds, whole

• 1 teaspoon fennel seeds, whole

• 1 teaspoon garlic powder

• 1 teaspoon lemon zest

• 1/2 teaspoon black pepper

For the Glaze

• 1/4 cup maple syrup

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon reserved rub


Brine the pork roasts: Stir the brine ingredients in a large container until dissolved.  Add the pork loins and refrigerate for 3 to 8 hours. Prepare the grill: 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. Make the rub and glaze: 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. Truss and spit the pork roasts: 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. Rotisserie the pork: Put the spit on the grill, and turn on the rotisserie motor. Cook with the lid closed. It should take 30 minutes to 1 hour, depending on the thickness of the pork roasts. 2 (2 pound) roasts should be done in about 1 hour.  It’s better to go by temperature, though – you want the thickest part of the roast to measure 145°F for medium (or 135°F for medium-rare plus, with just a hint of pink).  Start checking the temperature at the 30 minute mark. When you check the temperature at 30 minutes, brush the roast with the maple syrup glaze, and then brush it every 10 minutes after that.

Rest, carve and serve: Remove the spit from the grill, remove the roasts from the spit, and remove the trussing twine from the roasts. Brush the roasts once more with the maple syrup glaze, then let them rest for 15 minutes. Carve into 1/2” thick slices and serve.

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