Sunday, August 24, 2014


This summer we got a new barbecue which has a rotisserie function.  With about 7 people coming over for supper we decided to try a pork loin on the rotisserie.  As the meat is very lean, I made a marinade.  The loin done on the rotisserie turned out really well and everyone enjoyed the meal.  Because the loin was so long, I cut it to make two smaller loins.  I thought it would be easier to cook and handle on the barbecue with smaller sizes.

Pork loins tied with kitchen cooking twine.

Loin put into bag for marinading. 

Loins placed on the skewer for the rotisserie.

The cooking has started.

The cooking is done.

Ready to be carved.



1/4 cup cider vinegar
1/4 cup soy sauce or Braggs soy seasoning
1/2 cup maple syrup
4 tbsp Dijon mustard
salt and pepper to taste

7 pounds pork loin
kitchen cooking twine
2 extra large zip lock bags


Mix the marinade in a medium size measuring cup.

Cut the pork loin in half.  Wrap cooking twine around the loin to secure its shape.  Place each of the loin into a zip lock bag and add half of the marinade to each mixture.  Close the bag and roll the marinade around the meat.   Store in the fridge for one to two hours.  Take the loin out every so often and roll the meat around in the bag.

Take the loin out of the fridge about 20 to 30 minutes before cooking to warm to room temperature.  Before cooking, take each loin out of the zip lock bag and dry it with paper towels to remove the excess moisture.

If cooking on the barbecue or in the oven, roast for 2.5 to 3 hours at 325 degrees F.  Serves a large crowd.

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