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Roast Loin of Pork on the Rotisserie

The rotisserie is one of our favorite ways to cook. It's reduces the overall fat content of meats and gives everything a succulent flavor that is truly mouth-watering. Loin of pork is an excellent meat for the rotisserie. Grilling the roast indirectly means that there is less chance of a flare-up charring the meat.

servings: 6 to 8


One 3 to 4 pound boneless pork loin
4 cloves garlic, chopped
1 tablespoon crushed dried rosemary
1 teaspoon dried parsley
1 recipe Pork Baste

¼ cup (½ stick) margarine, melted
¼ cup fresh lemon juice
Zest of 1 lemon
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco
½ teaspoon paprika
Freshly ground black pepper to taste

Mix well.

Tie the pork loin at 1-inch intervals with butcher's twine or have the butcher do it. Rub the pork on all sides with the garlic, rosemary, and parsley. Thread the meat onto the rotisserie rod, set it in place, and put a drip pan beneath the meat. Cook for approximately 40 minutes per pound. After the first hour, brush the pork every 10 to 15 minutes with the pork baste.

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