This fantastic Rotisserie Pork Loin Roast is marinated in a tenderizing cola mixture, placed on the rotisserie, then cooked on the grill!

Though the flavors are simple, this rotisserie pork loin is incredibly delicious. Serve it with grilled vegetables or starch for a complete meal. Pork Loin is a budget-friendly alternative to pork tenderloin and a dish that is perfect for weekly meal prep!

I’ve made this rotisserie pork loin dozens of times, and I’ve found that it is one of my favorite ‘go-to’ proteins for meal prep and Sunday dinners. I’ve also found that slicing the leftover roast into thin pieces makes a delicious sandwich!

This recipe calls for pork loin, which is not the same cut as pork tenderloin. Both cuts are lean and flavorful. However, pork loin benefits greatly from a marinade, like the one we’re using for this rotisserie pork loin recipe, or a brine to keep it from drying out as it cooks.

Ingredients for Rotisserie Pork Loin:

1 pork loin roast, about 3 pounds
Cola (like Coca-Cola or Pepsi cola)
Honey
Dijon mustard, or your favorite type of mustard
Small onion
Olive oil
Garlic
Salt and black pepper
Fresh rosemary
Regular paprika

How to Make Rotisserie Pork Loin:

Place pork loin roast in a large resealable plastic bag.
Combine cola, honey, Dijon mustard, minced onion, paprika, olive oil, minced garlic, and rosemary. Pour 2/3 of the mixture over the pork. Toss to coat and seal the bag. Marinate in the refrigerator for 4-6 hours.
Reserve remaining marinade for basting the rotisserie pork loin. See below for details.
Preheat grill to medium heat. Remove the pork roast from the bag—season roast with salt and black pepper.
Assemble loin on a rotisserie over an aluminum drip pan. Add 1/2 cup of water to the pan. Turn the rotisserie unit on and cook pork roast with the lid down.
Simmer reserved marinade over high heat for 1 minute, stirring often. Reduce heat to medium-low and continue simmer for 2-3 more minutes.

Basting, Cooking, and Serving:

Remove the sauce from the heat, cool for 5 minutes, and baste the roast every 15 minutes until done.
Cook pork loin for 1 1/2 hours or until it reaches an internal temperature between 150 degrees F. Check multiple spots to confirm its doneness.
Once cooked, use heat-resistant gloves to remove the roast from the grill. Take apart the rotisserie rod and prongs, and slide pork loin off of the rod.
Place your rotisserie pork loin onto a cutting board and rest it for 10 minutes.
Carve into 1/2 inch thick slices. Serve with a side sauce or compound butter of your choosing.
Store your leftover pork loin roast in an airtight container in your refrigerator for 3-4 days. Reheat in a skillet for best results.

Rotisserie Pork Loin

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: pork loin, rotisserie cooking

Prep Time: 15

Cook Time: 1 30

Marinating Time: 3

Total Time: 4 45

Servings: servings

Calories: 465kcal

Author: Derrick Riches

Ingredients

1 pork loin roast about 3 pounds
1 1/2 cups cola
1/2 cup honey
1/2 cup sweet onion minced
1/4 cup olive oil
3 tablespoons Dijon mustard
2-3 cloves garlic minced
1 teaspoons salt
1 teaspoon fresh rosemary finely chopped
1 teaspoon paprika
1/2 teaspoon black pepper

Instructions

Place pork loin roast in a large resealable plastic bag.
Combine cola, honey, Dijon mustard, minced onion, paprika, olive oil, minced garlic, and rosemary. Pour 2/3 of the mixture over the pork. Toss to coat and seal the bag. Marinate in the refrigerator for 4-6 hours.
Reserve remaining marinade for basting. See below for details.
Preheat grill to medium heat. Remove the pork roast from the bag—season roast with salt and black pepper.
Assemble loin on a rotisserie over an aluminum drip pan. Add 1/2 cup of water to the pan. Turn the rotisserie unit on and cook pork roast with the lid down.
Simmer reserved marinade over high heat for 1 minute, stirring often. Reduce heat to medium-low and continue simmer for 2-3 more minutes.
Remove the sauce from the heat, cool for 5 minutes, and baste the roast every 15 minutes until done.
Cook pork loin for 1 1/2 hours or until it reaches an internal temperature between 150 degrees F. Check multiple spots to confirm its doneness.
Once cooked, use heat-resistant gloves to remove the roast from the grill. Take apart the rotisserie rod and prongs, and slide pork loin off of the rod.
Place your rotisserie pork loin onto a cutting board and rest it for 10 minutes.
Carve into 1/2 inch thick slices. Serve with a side sauce or compound butter of your choosing.
Store your leftover pork loin roast in an airtight container in your refrigerator for 3-4 days. Reheat in a skillet for best results.