Rotisserie Pork Loin

This fantastic Rotisserie Pork Loin Roast is marinated in a tenderizing cola mixture. Though the flavors are simple, this rotisserie pork loin is incredibly delicious. Serve this roast with your favorite grilled vegetables or starch for a complete meal. It 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 one heckuva 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. 

Rotisserie Pork Loin
derrickriches.com

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
pork roast on a rotisserie

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: Sabrina Baksh

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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