Pork loins roasted on your Weber Genesis rotisserie are delicious and easy. Rotisserie chicken gets all the attention but roasted pork loins are so much better and easier!
You can approach a rotisserie pork loin almost any way you want and it will turn out great. The one thing you have to watch out for is that you don’t let the loin dry out. By the way, we are talking about a pork loin, a 3-5 pound piece of meat, not the 1 pound pork tenderloins.
There are three approaches to keeping the pork moist and they all work great; you can use all three in combination and get pork that is literally squirting moisture when sliced.
- Do not cook the pork loin past 155F. Sometimes I am not paying attention, it gets up around 160F and still turns out fine. Do not even think about taking a pork loin to 170F.
- Start with an “enhanced” pork loin. Much of the pork in stores that looks like a plain old piece of pork has already been pumped with an extra 12 wt% of a saline/phosphate solution. There are obvious cons to using such a processed piece of meat but one thing you can’t deny is that it keeps the loin juicy. If you want to have some control over the additives then buy a plain pork loin and brine it for two days.
- Inject the loin with a marinade. Don’t bother soaking the pork loin in a marinade; the stuff just doesn’t penetrate. If you take your time you can easily inject 10 ounces of marinade into a 5 pound loin. Let the loin rest for a few hours after injection if possible to let the marinade distribute a little.
In this cook I was with playing around with the Stubb’s product line. I was using a four pound loin that was “enhanced” with the 12% solution of whatever they use to pump these things.
I injected the loin with the Stubb’s Texas Butter until it was squirting all over. I left the fat cap intact, and rubbed the pork with the Stubb’s rub. I fired up my Weber Genesis rotisserie with the back two burners off and the front burner on High. After two hours I brushed the loin with Stubb’s Original barbeque sauce and turned the back burner to High to help the sauce set.
After another 30 minutes the loin was perfect.
You don’t really need to truss a pork loin but it doesn’t hurt either.
I used a drip pan with during this cook; I might skip it next time.
If two and a half hours is too long for you to wait there is no reason you couldn’t have both the front and back burners on High. This would probably shorten the cook down to about an hour. I like to go slow as it gives me more time to play with my grills. It is also an excuse so I use so I don’t have to run errands around town on the weekend.
If you wanted a sweeter flavor profile on your pork loin then you could try this peach glazed rotisserie pork loin recipe.