So, I was going to smoke the pork loin roast today, but decided, at the last minute, to rotisserie it instead. Might have had something to do with having to power wash the deck to get ready for summer.
- 1 bone-in Pork Loin roast (rack of Pig?)
- 1 Tbsp Fresh Ground Black Pepper
- 1 Tbsp Kosher Salt
- 3 large sprigs of fresh Rosemary
- 3 Tbsp minced garlic
- 6 large fresh Sage leaves
- Olive Oil
Make the Rub\Paste. Put the pepper, salt, rosemary, and garlic in a food processor and add a little oil. Pulse the processor 3 or 4 times and then scrape the stuff off the sides, add a bit more oil and repeat. Do this until you get a nice thick paste or tasty goodness. Sorry, I have no pix of this because it wasn’t planned, but you can do it!
Cut several 1/2 in slits in the roast using your favorite paring knife and then slather the past all over the roast. Try to get some of it into the slits, put the roast on a baking rack over a platter or baking sheet and refrigerate for at least a couple hours.
Prep your grill. I have a Weber Summit, so that means, removing the grates and the middle flavor bars, then setting up a center cooking area so that the indirect heat was coming from both sides. I placed a disposable roasting pan in the center and filled it half way with water.
Additionally, I like to add a bit of smoke to my rotisserie, so I soaked 8 chunks of Cherry wood and placed them on top of the fire.
Spit the roast and set your temp between 350 and 400F (sorry for the blurry pic but, like I said, time).
Continue to rotisserie (with the lid down, of course) until the internal temp of the meat is around 145F. This is anywhere from 15 to 20 minutes per pound.
Rotisserie Pork Loin on the Bone
- Fill and preheat your Sous Vide bath to 181.5F/83C.
- Add the corn, butter slices, and salt to a vacuum sealer bag and seal it up.
- Place the bag in the bath and let it sit for 30 minutes. Pull the bag out, remove the corn, and then brush the butter from inside the bag all over that nice buttery cob.