Chili-Apricot Pork Loin Roast


Chili-Apricot Pork Loin Roast

This loin roast is marinated in beer, cooked on the grill using a rotisserie, and basted with a delicious chili-apricot glaze. Simply perfect for any occasion. Try serving with grilled new potatoes or an assortment of vegetables.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Dish
Cuisine: American BBQ
Servings: 6 People


  • 2 pounds pork loin roast
  • 1 bottle ale
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 bottle mild chili sauce
  • 1 cup apricot preserves
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 2 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper


  • To prepare glaze, simply add all ingredients to a medium saucepan. Bring to a bubble, stirring often, making sure all ingredients are melted through and well incorporated. Reduce heat to low and allow glaze to simmer for 5-7 minutes. Keep an eye on it to make it it does burn. Remove from heat and cool before using.
  • For marinade: Add 1/2 cup of cooled glaze to 1 bottle or can of beer. Add minced garlic and salt. Let sit for 10 minutes. Place pork loin roast in a large resealable plastic bag and pour marinade over top. Seal bag, and place into refrigerator for 2-3 hours.
  • Preheat grill for high heat. Remove pork from bag and discard marinade. Assemble roast onto rotisserie unit, close lid, and cook roast for 10-12 minutes on high. Reduce heat to medium and continue cooking for additional 35-40 minutes. At this point you will start the glazing process. Apply glaze to meat liberally, every 5-7 minutes, until roast has reached an internal temperature of 165 degrees F. (74 degrees C).
  • Once roast has cooked through, remove from heat, place on a platter, and tent with aluminum foil. Allow roast to rest for 10 minutes before carving. While roast is resting, bring remaining glaze to a high simmer, reduce heat and simmer on low for 2 minutes. Remove from heat.
  • To serve: slice roast into 1/2 inch thick rounds and drizzle with remaining glaze.


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