Rotisserie Herb-Honey Pork Loin

This fantastic Rotisserie Herb-Honey Pork Loin Roast is marinated in a beer and honey mixture, that helps to tenderize it. Though the flavors are simple, this pork loin will have your guests asking for the recipe. Serve with your favorite grilled vegetables and starch for a complete meal. Remember that this is a cheaper alternative to pork tenderloin, but just as flavorful.

Rotisserie Herb-Honey Pork Loin

Rotisserie Herb-Honey Pork Loin

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: pork loin, rotisserie cooking
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Marinating Time: 3 hours
Total Time: 4 hours 45 minutes
Servings: 6
Author: Derrick Riches


  • 1 pork loin roast about 3 pounds
  • 1 1/2 cups of beer ale
  • 1/2 cup honey
  • 1/3 cup Dijon mustard
  • 1/2 of a small onion diced
  • 1/4 cup olive oil
  • 2-3 cloves garlic minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh rosemary finely chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper


  • Place pork loin roast in a large resealable plastic bag.
  • Combine beer, honey, Dijon mustard, chopped onion, paprika, olive oil, minced garlic, rosemary, salt, black pepper and pour mixture over the pork. Seal the bag and marinate it in the refrigerator for 2-3 hours.
  • Preheat grill to medium heat. Remove the pork roast from the bag. Reserve the marinade. Assemble loin on a rotisserie over an aluminum drip pan. Add about 1/2 cup of water to the drip pan. Turn the rotisserie unit on and cook with the lid down.
  • In a saucepan, bring reserved marinade to a boil and then simmer on medium-low for 5 minutes, stirring often. Remove the sauce from the heat and baste the roast with it every 15 minutes. Rotisserie cook the pork loin for 1 1/2 hours or until it reaches an internal temperature between 150-155 degrees F. Check multiple spots to confirm its doneness.
  • Once cooked, remove the roast from the grill. Use heat resistant gloves to take apart the rotisserie rod and prongs. Place pork onto a cutting board and let sit for 5 minutes before carving.
  • For best results, carve into 1/2 inch thick slices.
  • Enjoy the pork loin roast with grilled vegetable skewers and your favorite side dishes.


Basting: Note that you need to boil and simmer the marinade before you use it as a basting sauce. This will kill bacteria from raw meat. When basting, take a small amount of the sauce to the grill while keeping the rest separate until needed. This prevents contaminating the sauce again from contact with meat that is not fully cooked.
Photo by: Sabrina Baksh
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Rotisserie Herb-Honey Pork Loin

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