How To Make Rotisserie Pork Loin

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Go get a rotisserie. No seriously, they’re great.

Ingredients

whole pork loin
salt and pepper
or
grill seasoning

Directions

If you’ve been following along this summer, then you already know the actual cooking directions are pretty easy. But I’ve got a few tips today besides the cooking.

For instance, you can sometimes get a whole pork loin on sale for less than half what it costs for pork chops or roasts. You can freeze the whole thing still in the vacuum pack, or cut it up into chops and roasts and freeze them individually.

If you freeze the whole thing, you might want to bend it a little first. That way, when it’s time to defrost it you can fit it in your sink and cover it with hot water to thaw faster.

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No, I didn’t actually think that far ahead. I just bent it to fit it on the shelf in the freezer, and it happened to come out exactly the right size to fit in the sink.

FOOD SAFETY NOTE: Mindy, a 2nd-year culinary student, reminded me down in the comments that you should never use hot water to thaw frozen meat. Thaw in the fridge, or under cold running water. She’s absolutely right, of course. Just because I want this method to be as safe as the others doesn’t make it so.

Once it’s thawed, cut the pack open and drain the liquid. They add liquid while packaging to add weight so it will cost more to enhance the moistness.

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Run the spit lengthwise through the loin, with the probe from your digital thermometer into the thickest part.

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Before sticking the spit through, thread the probe for your digital thermometer through one of the forks, and through the collar that will rest in the bracket on the grill.

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Attach the thermometer to the handle with rubber bands or elastic.

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You can season the pork before putting on the grill or after. I like doing it on the grill. Just sprinkle it on as it goes around.

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Set the thermometer to go off about 130°. You don’t want to take it off the grill until it hits 140°, but this will give you about a five to ten minute warning to get everything else set. Turn the grill on as low as you can get it without shutting off. Once the juices start to run it’s going to keep flaring up, so you won’t need much fire from the grill.

Close the lid and leave it alone. It should go for about an hour before beeping. When it does, you should see this.

You can see here how low the flame is.

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You can also see how badly I need to replace the shield over the burner.

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When you take the spit out, don’t forget that it’s a metal rod that has been over a flame for an hour. Meaning it’s hot. Use a heavy-duty mitt.

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Don’t use some pretty, knitted oven mitt you got from your grandmother. The spit is heavy, and — unless you’re carving at a table outside — you’re going to have to carry it all the way into the house.

I don’t think I’ve shown this yet. To keep the cutting board from sliding around, put a piece of rubber shelf liner under it.

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Let the meat rest for 10-15 minutes before carving it. When it first comes off the fire, the temperature difference between the inside and outside of the meat is squeezing all the juice toward the center. If you cut into it, all the juice will run out. Let the temperature equalize before pulling out the spit and thermometer, then start carving.

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Slice some thick pieces and some thin, so people can choose how much they want. Note the groove on the cutting board that captures the juice that does leak out.

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Lay the slices out on a platter, and pour over the juice from the cutting board.

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Serve with … well, pretty much anything, but I went with corn and apple sauce.

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And that’s it.

Rotisserie Pork Loin

Rotisserie Pork Loin

Ingredients

  • whole pork loin
  • salt and pepper

Instructions

Rinse and dry the pork loin. Don't worry about trimming off any fat on the outside, it will all cook off.

Run the rod for your rotisserie lengthwise through the center of the loin. If you have a digital thermometer with a remote probe, insert it into the thickest part, at an angle so the back of the probe is right alongside the meat. Run the wire through the bracket for the rod before putting the bracket on the rod. Attach the thermometer to the handle of the rod outside the grill.

Place on the grill with the flame set as low as it will go without going out. As the meat makes its first rotation, coat it liberally with salt and pepper.

Cook until the thermometer reads 140°. Remove from the grill and let it rest for 10-15 minutes before carving.

Comments

  1. Now here’s a meal I can really get behind. Or in front of, to stuff my face. Mmm, meat. We have a really old stand-alone rotisserie that I totally suck at using. I can never get the chicken or whatever secured properly and it flops all over the place. But the MiL is a master, and MAN, is chicken good cooked on a rotisserie. I’ve never tried pork, and am now sad that we have none left from the hog we got last year. Oh, but lamb? Lamb on a rotisserie? OH YES.

  2. Northside Food says:

    That’s a beautiful roast there.

    My technique to keep my cutting board from slipping is to use a damp tea towel. It has the added benefit that I can clean the counter when I’m done!

  3. My wife is such a girl. I read her your comment and she made a horrified face. Then I told her about the fleece drying in your barn and she nearly cried. (But she likes lamb chops. Go figure.)

    Northside, I’ve used the damp towel under a mixing bowl, but I don’t like it for a cutting board. It soaks up any of the juice that runs off and gets all gamy if I don’t wash it right away.

  4. Drew,
    This was a great call.
    Whole pork loins this week are $1.79/lb. at the store.
    We bought two- one for Sunday on the rotisserie, one cut into 1″ thick chops that are now sitting in the freezer.
    Thank you Pork Producers !!!

  5. Hey. I’M a girl–is that supposed to be an insult?

    Why did she make a horrified face? Because of the lamb? But . . . you said she eats lamb? Is the problem that they were OUR lambs? I’d rather eat an animal that I raised than one that came from God knows where. But then, I’m cold-hearted like that.

    Don’t show her the photo of the barn, okay? I wouldn’t want to be the cause of actual tears.

  6. Frank, I though mine was a deal at $1.99.

    Kristin, she said lambs are too much like dogs to her. They can be friendly, you pet them, they respond to you. Then you kill them and eat them. She can’t eat something after patting it on the head.

  7. Oh wow, that pork crackling tantalizingly on the rotisserie is going to haunt my dreams tonight! Makes me wish I’d done more for dinner than just throwing all our leftovers together and calling it soup!

  8. Stephanie, thanks for the idea. I’m going to have to do some leftover soup.

  9. FYI what you have there is pork loin – not pork tenderloin which is a much smaller pc of meat.

    Just in case anyone goes looking for tenderloin that large.

  10. Gaah, you’re right! I knew that when I was making it, I really did. I should not be posting so late at night. Thanks for the correction.

  11. when i defrost i use cold water and it keeps the meat tender. i even throw a couple pieces of ice. when i first learn to cook i was told not to use hot water to defrost, but i forgot why. i am always told my food is amazing and always looking for new recipes reading online and in magazines. i hope this helps someone.

  12. M, you wouldn't want to start cooking the outside layer of meat while the inside is still frozen. And for a loin, you don't want to melt off the layer of fat. That should render off while it's cooking, keeping the meat moistened.

  13. This is a great website!! I am at work right now, and out on the deck of my work I have a whole Pork Loin on the rotisserie going right now for lunch. Im like a little school girl Im so excited. :) Thanks again for all the tips, again, this is a great website.

    Brian

  14. Brian, I say that all the time. But seeing someone else say it makes me wonder: Why are only little school girls allowed to be excited? Why can’t we be “excited like a middle-aged man with a big hunk of meat on the grill”?

  15. We have a tender loin (me and the in-laws) and a new grill with the rotisserie burner on the side and a searing plate on it as well……I wish it was mine…but still in-laws.
    But my question is I have no bottom burner and no fear of flare ups..is the idea of a small drip pan below the meat to catch drippings a good idea for re-basting or is that just a waist of time due to the tight seal the crust brings on the outside?

  16. You don’t need to baste, but not for the reason you think.

    The magic of the rotisserie is that the juice coming out doesn’t immediately drip off. As it rotates some of the juice is lifted up before dripping, so the meat self-bastes.

  17. I found that out today…so you know..having a beer and watching meat turn on a spit…well lets just say it seemed natural :) And I sure hope every one else Sunday turned out as amazing as mine did.

  18. It’s almost better (almost) when you have to stay there and drink beer, because you have to turn it by hand every 15 minutes.

  19. Well, I’ve been trolling your blog here for quite awhile now and I’ve tried many of your recipes, all to great success – no one can cook like my grandmother did, but you sure come darn close, lol. Bought a pork tenderloin today, was thinking rotisserie, and googled to get your site as one of the first results – was rather excited because I do so love reading all your wonderful recipes and trying them :)

    Then I read the bit about thawing the pork under hot water and I gasped! Hot water?!? Never, ever, ever thaw meat in hot water! I’m a 2nd-year culinary student and of course we’ve learned all about food safety and sanitation. Frozen meat + hot water = faster bacteria growth and possible food-borne illness. Not all bacteria are killed during cooking and it’s always better to be safe than sorry! Always thaw meat either in the fridge or under cold, running water – it will thaw in a reasonable amount of time, I promise :)

    Thank you, Drew, for this blog and for all the hard work you do on it – your recipes are all amazing and I keep you bookmarked just for when I’m looking around for ideas. Most often, it’s your ideas I use and my family loves you for it… er… I mean they love me for it, lol.

    Keep cooking!

  20. Mindy, I know not to use hot running water, but when I fill the sink with hot and let it sit, the water is usually tepid within a few minutes.

    With a tenderloin, it would thaw pretty quickly under cold water, but the full-size loin would take forever.

    Yeah, I’m just rationalizing. Hmmm … I think I’ll go add a note on that.

  21. This is very simple! We don’t own a rotisserie but I am definitely going to get one now. My fiance never lets me touch the grill, but seriously, how can I mess this up? 😉 Thanks for sharing!

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  23. ginny penepent says:

    We do prime rib(!) on the rotisserie with garlic cloves sliced and stuck into slits in the beast. Then soy sauce, dijon mustard, sherry, garlic powder, red wine and fresh black pepper go over it while it cooks. It is yummy!

    • I’ve been wanting to do that for years now, but somehow keep doing other things instead. What is wrong with me?

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