Rotisserie Boneless Pork Loin Roasts, Brined, Rubbed and Maple Syrup Glazed
Boneless pork loin is tough to cook. Modern pork is bred to be very lean*, and pork loin was a lean cut to begin with, even before it became “modern pork”.
*Cooking shows have renamed pork to “Modern pork is bred to be very lean”. Just watch – the next time it’s mentioned, you’ll hear those exact words. I don’t think this is what the “other white meat” people were looking for, exactly.
Because it’s so lean, it goes from cooked to overcooked in a flash. Also, since fat carries flavor, it doesn’t have a whole lot of flavor on its own.
What can you do about this? That’s what I’m here to tell you. In this recipe I pull out all the stops: this roast loin is brined, rubbed, cooked on the rotisserie to give it a nice, brown crust, and then glazed with maple syrup at the last minute. In the end, you get pork that is sweet, spicy, juicy, and flavored all the way through.
Recipe: Rotisserie Boneless Pork Loin Roasts, Brined, Rubbed and Maple Syrup Glazed
- Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
- Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)
- Butchers twine
- Instant Read Thermometer
- One bunch thyme and a couple of sprigs of rosemary, tied at the stems to use as a basting brush (or, just a regular basting brush)
- This next note gets into the details bacteria in pork. If you’re squeamish about that kind of thing, you may want to skip down to the credits, below. 1 Cooking pork to medium is almost a requirement for this recipe; that’s why I recommend only cooking it to a maximum of 145°F. Modern Pork is trichinosis free*.2 Why? Because trichinosis comes from the feed of the pigs (um…well, basically they have to eat garbage to get it. See the link above, if you want all the squeamish details.) If you buy your pork from a grocery store, you’re not going to get trichinosis. If you insist on cooking your pork to well done, use a cut of Pork Shoulder (aka Boston Butt Roast), and the recipe I link to below instead. Pork shoulder has the internal fat to stand up to being cooked well done without turning into sawdust.
- Oh, and by cooking to 145°F, with a three minute rest, the carry-over cooking from the heat in the meat will take it over the point where the USDA says that trichinosis is definitely dead.
Comments? Other ideas? Leave them in the comments section below.
I got the idea for tying the pork loins together to make a thicker roast from Weber’s Way to Grill cookbook:
|Check out my cookbook, Rotisserie Grilling.|
Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.
It’s a Kindle e-book, so you can download it and start reading immediately!
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