Here is a beautiful peach glazed pork loin roasted on a Weber kettle rotisserie. This was very easy but took longer than I was expecting mainly due to poor planning on my behalf. That’s okay, it was worth the wait.
I started with a 3.75 pound boneless pork loin. This was one of those products that has been “enhanced for tenderness” by pumping with a phosphate and saline solution. I didn’t mind it being enhanced as I didn’t have time to brine or marinade the pork so this fit the bill perfectly. I scored the side of the loin that had the fat cap and coated the roast heavily with McCormick’s Maple Smokehouse seasoning. The pork was scored for presentation and to increase the surface area so more meat could get coated with the rub.
I threaded the pork loin onto the rotisserie spit but didn’t do a good job of getting it perfectly centered. This roast was long and “skinny” so the rotisserie forks were only able to grab into a little of the meat. I tried turning the meat on the rotisserie before the coals were lit and it was very obvious that the roast was just going to flop around and cook unevenly. This is an easy fix; all you need to do is use some twine and truss the pork to the forks. By the way, if your kids use all of your twine for an arts and craft project you can use regular old sewing thread in a pinch. You know, just in case that sort of stuff ever happens to you.
I lit a full chimney of Kingsford blue and spit it between two charcoal baskets placed on opposite sides of the rotisserie spit. I threw on a chunk of hickory to get a little smoke into the meat. The spit was placed in the motor, the lid closed and the pork was left to spin for 30 minutes before I had to start peeking and taking pictures. The lid thermometer was running a little over 400F. Here is what it looked like at 30 minutes.
The internal temperature of the pork was only 95F at this point which surprised me. Of course I had pretty much taken the pork straight from the refrigerator to the grill in about 10 minutes so it had not had time to properly warm before roasting. Here is a little video of the pork spinning. I really like the way the scoring has opened up the surface.
After about an hour and ten minutes I added some unlit charcoal to one of the baskets to keep the temperature of the grill up. The pork was just about done (internal temp of 130F) and was looking spectacular.
I grabbed a jar of peach preserves and liquefied about a half cup in a bowl in the microwave. I brushed the peach mixture onto the pork loin while it was spinning and let it go for another 20 minutes until the meat hit an internal temp of 145F. Peaches and pork is an awesome combination.
The peach glazed pork loin was rested for a few minutes then removed from the spit and sliced thin. It was incredibly juicy, smelled incredible and everyone loved it.
This had been a very long and hard day at work for me. Taking the time to play with the Weber kettle rotisserie was just the thing to put a smile on my face and end the day on a great note. Sometimes the best reason to bust out the rotisserie is to force you to relax and recharge.
Here are some other ideas that folks have tried with pork loins on their rotisseries.
From Comfy Tummy