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Rotisserie Pork Loin

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

pork roast on a rotisserie

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.
Sliced Pork Loin
derrickriches.com

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 Herb-Honey Pork Loin

Rotisserie Pork Loin

5 from 1 vote
Print Pin Rate
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: 8 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.

Notes

Photos by: Sabrina Baksh for derrickriches.com

Nutrition

Calories: 465kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 309mg | Potassium: 900mg | Fiber: 1g | Sugar: 18g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg
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Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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