📝 About This Recipe
Experience the ultimate in succulent roasting with this center-cut pork loin, bathed in a sweet-and-savory apple cider brine before being slow-turned over an open flame. The rotisserie method ensures a self-basting action that keeps the lean meat incredibly tender while developing a golden, crackling crust infused with rosemary and sage. It is a show-stopping centerpiece that brings a rustic, gourmet elegance to any backyard gathering or holiday feast.
🥗 Ingredients
The Brine
- 4 cups Apple cider (unfiltered preferred)
- 1/4 cup Kosher salt
- 1/4 cup Brown sugar (packed)
- 1 tablespoon Black peppercorns (whole)
- 4 pieces Garlic cloves (smashed)
- 2 cups Ice cubes (to chill brine quickly)
The Pork
- 4 pounds Boneless pork loin roast (tied with butcher's twine)
- 3 tablespoons Extra virgin olive oil
Herb Rub & Baste
- 2 tablespoons Fresh rosemary (finely minced)
- 1 tablespoon Fresh sage (finely minced)
- 3 cloves Garlic (minced into a paste)
- 2 tablespoons Dijon mustard (acts as a binder)
- 1 teaspoon Smoked paprika
- 1/2 cup Apple juice (for basting)
- 2 tablespoons Melted butter (mixed with apple juice for baste)
👨🍳 Instructions
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1
In a medium saucepan, combine 2 cups of apple cider, salt, brown sugar, peppercorns, and smashed garlic. Bring to a simmer over medium heat, stirring until salt and sugar dissolve.
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2
Remove the brine from heat and stir in the remaining 2 cups of cold cider and the ice cubes to cool it down to room temperature immediately.
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3
Place the pork loin in a large heavy-duty zip-top bag or a deep container. Pour the cooled brine over the meat, ensure it is fully submerged, and refrigerate for at least 4 hours, preferably 8-12 hours.
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4
Remove the pork from the brine and pat it extremely dry with paper towels. Discard the brine. Let the meat sit at room temperature for 30-45 minutes to ensure even cooking.
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5
In a small bowl, mix the rosemary, sage, minced garlic paste, Dijon mustard, smoked paprika, and olive oil to form a thick herb paste.
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6
Slather the herb paste all over the pork loin, massaging it into the meat and under the butcher's twine.
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7
Slide the first spit fork onto the rotisserie rod. Skewer the pork loin lengthwise through the center, ensuring it is balanced. Secure with the second spit fork and tighten the screws firmly.
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8
Prepare your grill for indirect medium heat (approx. 325°F-350°F). If using charcoal, push coals to the sides; if using gas, turn off the center burners. Place a drip pan filled with 1 inch of water directly under where the pork will spin.
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9
Mount the spit onto the grill and turn on the rotisserie motor. Cover the grill.
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10
Whisk together the 1/2 cup apple juice and melted butter. Every 20 minutes, lightly brush the pork with this mixture to build a deep mahogany glaze.
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11
Roast the pork until an instant-read thermometer inserted into the thickest part reaches 140°F (60°C). This usually takes 60 to 75 minutes depending on the thickness of the loin.
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12
Carefully remove the spit from the grill. Transfer the pork (still on the spit) to a carving board and tent loosely with foil.
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13
Allow the meat to rest for 15 minutes. The internal temperature will carry over to a perfect 145°F (63°C) while the juices redistribute.
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14
Remove the spit forks and rod. Snip the butcher's twine and slice the pork into 1/2-inch thick rounds to serve.
💡 Chef's Tips
Always use a meat thermometer; pork loin is lean and can dry out quickly if it goes past 150°F. Balance is key for the rotisserie—if the meat is lopsided, the motor will strain and cook the meat unevenly. If the exterior is browning too fast, reduce the grill temperature or shield the ends with a bit of foil. For extra smoky flavor, add a handful of applewood or hickory chips to the charcoal or a smoker box. Don't skip the resting period; it’s the difference between a dry roast and a juicy one.
🍽️ Serving Suggestions
Serve with a side of roasted root vegetables or a creamy polenta. A crisp Hard Apple Cider or a buttery Chardonnay pairs beautifully with the pork's sweetness. Top slices with a spoonful of warm apple chutney or a light grainy mustard sauce. Leftovers make incredible sandwiches the next day on toasted ciabatta with arugula and aioli.