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Rotisserie Herb-Honey Pork Loin

Rotisserie 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: 8 servings
Calories: 465kcal
Author: Derrick Riches


  • 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


  • 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.


Photos by: Sabrina Baksh for derrickriches.com


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