Spit-Roasted Pork Loin in Maple Mustard Brine (Barbecue and Grilling)

 

                Here's a deliciously easy way to prepare a traditional pork loin roast with a sweet and smoky twist. Brining helps give the meat a buttery texture.

Serves 6 to 8

Click here to "Using the rotisserie"

• 1 boneless pork loin roast (about 3 lbs/1.5 kg)
• 1 recipe Maple Mustard Brine (click here for the recipe)

Maple Apricot Barbecue Sauce

• 1 cup tomato-based barbecue sauce
• 1 cup apricot precerves or jam
• ¼ cup maple syrup (Grade B/medium is ideal)
• Juice of 1 lemon

1. Place pork in a large sealable plastic bag and pour in the brine ; seal, toss to coat and refrigerate for at least 3 hours or overnight.
2. Prepare the sauce : In a bowl, whisk together all the ingredients of the sauce ; transfer 1 cup to another bowl to use for basting, reserve the rest for the table.
3. Set up your grill for rotisserie cooking, click here for the method.
4. Remove pork from brine, discarding brine ; rinse pork well under cold running water and pat dry.
5. Attach pork to the spit ; heat grill to medium-high.
6. Close the lid and grill for about 1½ hours, basting several times with sauce, until an instant-read thermometer inserted in the thickest part of the meat registers 150F (65C) for medium, or until desired doneness.
7. Transfer the roast to a cutting board, tent with foil and let rest for 15 minutes before slicing ; pass the reserved sauce at the table.

BON APPÉTIT