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A gorgeously delicious slowly roasted Pork Loin Roast. This piece of juicy tenderness will conquer even the die hard pork loin haters! The BBQ Ribs flavoring makes it a winner in every BBQ.
A nice friends and family gathering.
A big piece of meat.
A BBQ.
Nothing more is required to have a great time and to create a great meal! I love cooking for a gathering, it fills my heart with pleasure and happiness. It’s always a good and pleasant time where stress and everyday issues are thrown out of the boat.
This time it was a no brainer.
Some friends were coming over for the weekend, and a pork loin was on special when we were shopping. 8 kilos of pure potential goodness!
Don’t worry, you still can do this recipe with only a Pork Loin Roast! In the end we ended up a little more than it was originaly planned, part of the family joined in and it turned out as a nice family and friends gathering, 10 adults 1 kid and 2 babies. Not too bad.
As such, I was happy to have a full loin to work with.
How to cook a complete loin?
This is an eternal question.
Oven… Slow cooker… BBQ… Smoker…
So a vote was cast… and the winner is (Drum roll):
The BBQ!
I opted to use a Rotisserie kit to do a slow roast. Also, it would make my life easier with such a beast or a pork loin. And I always prefer to cook meat slowly. The reason why is that it gives a nice juicy tender texture to your meat, and still create a surface crust that will be a total deliciousness add-on. If you own a BBQ but you don’t have a Rotisserie kit with it, I really suggest that you get one, it can be used with almost any kind of protein not only chicken. It can be used without a rotisserie burner, you just need to set-up your BBQ for indirect cooking.
Set-up the BBQ for a Rotisserie
Let me teach you how to set-up your BBQ for indirect cooking for any kind of Rotisserie. The first step is to remove your BBQ grilles. This will give the required space for your loin to turn without touching anything.
You should be left with the heat deflector over the burners. These deflectors will be used to hold a rotisserie pan. I prefer to use the disposable ones, as it tends to become messy in there and I don’t like to clean that kind of greasy, messy junk.
Install the aluminium foil pan in the middle of your BBQ, on top of the heat deflectors.
Install your rotisserie motor on your BBQ as indicated by the kit’s Original Equipment Manufacturer.
Your BBQ is now all set!
Preparing the loin
Actually, there is nothing you need to do to prepare the loin. You do need to keep the fat on the underside of the loin, it will melt during cooking and will give the loin some desired juiciness and tenderness that you don’t want to miss. There are no membrane to remove.
That being said, there is still something you might want to do: Rub the loin with a nice and good Home Made Dry Rub.
Rubbing the loin
As the title say, it’s a pork loin, Ribs style.
Although it’s not an absolutely required step, it will add quite a nice layer of flavor complexity to your Loin, depending on the dry rub you will be using, it might add a sprinkle of sweet, spicy, smoky palette of flavors.
As such, the first step is to put a Home Made Dry Rub on your loin. I had some left over from last week Maple Smoked Baby back ribs, so I used it. Before putting the dry rub on, you can coat the loin with a layer of Dijon mustard, that’s what I do, to help the Dry rub adhere.
When it comes to actually rubbing the home made dry rub onto the meat, there are 2 school of thoughts
- Rub it; or
- Sprinkle it.
Both works.
The last one is messier, but tends on giving a slight increased Ooomph to the meat. Maybe it’s only psychological…
Choose the one you want! And if you try both, don’t hesitate to give me your impression!
Tips
If you have time to prepare it in advance, I would suggest that you do. Apply the rub and let it sit in the refrigerator overnight if it is possible. The Dry rub spices will have more time to transfer their flavors to the meat.
Roast on a stick
Once you gave a good rub to your loin and that you’ve let it rest, if time permits, you need to skewer it on the Rotisserie Kit. You might think its hard, but it isn’t really:
- Insert fork/hand looking object into your Roast/Loin;
- Insert Long Skewer/Rod into the first fork-like object and push it through the loin, until it reaches the other side (Hopefully in the middle of the loin);
- Insert second fork/hand looking object in the other side of the Roast/Loin; and
- Tighten the screws on the fork/hand looking object.
VOILÀ you and your pork are now set up for a great relationship!
Your BBQ as a Pork Spa.
You remember that aluminium foil pan that we installed on the heat reflector on the BBQ?
It’s purpose is not to just lie there in the heat, it can be used to add humidity and flavor to your loin.
How?
Simple.
Add onions, citrus, peach, apple, or any other veggie/fruit that you want. Add some juice, water and/or cider vinegar to the pan. And you are covered!
The BBQ heat and the cooking juice from the pork will make the juice in the pan evaporate. This will increase the humidity level in the BBQ and will help the meat be moist and juicy. Also, the veggies/fruits will add some flavors to the lot.
Let the Roasting begin!
The time is upon you… The time to lit up your BBQ and install your prize on the Rotisserie kit support (as installed in the section above). Roasting a piece of meat is, normally, a slow process at a lower temperature to keep the protein juicy and tender. However, slow process as a different meaning for different people. As such, you can use it in pretty much any conditions, you will just need to adjust the temperature accordingly. Here are some examples:
- 175F to 200F: 3 hours;
- 200F to 225F: 2.5 hours;
- 225F to 300F: 2 hours;
Note
These times have been tested with a complete pork loin. Time will always be proportionate to the size of the Roast or Loin you are currently Roasting. The final temperature for your Pork should be 60C (140F).
We are a strange lot in Quebec, our ovens and BBQs are in Fahrenheit to follow the US trend, but we check our meat temperature in Celsius.
BBQ sauce basting
To complete the BBQ Ribs range of flavor, the final ingredient to use is?
Yes you are right! A BBQ Sauce! I have my own no so secret recipe that I use. It’s always a huge hit!
In the final roasting hour, you need to baste the loin with a good BBQ sauce. Make sure that you coat it completely each time. I would recommend to do a coating every 15 minutes. It’s a good compromise between the number of time you will open up the BBQ and leave your guest vs having an awesome, gorgeous and delicious coat of BBQ Sauce. This step will actually cook and caramelize the sauce on the pork, giving it a distinctive taste.
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Final Resting.
After some nice sauna time, it’s important to let this little pork piece rest. 10 minutes should be sufficient, the inside temperature should rise to approx. 63C (145F).
Cut and enjoy.
The final step is the easiest of all. Cut your loin and just enjoy this tender, juicy and delicious piece of meat.
A gorgeously delicious slowly roasted Pork Loin Roast. This piece of juicy tenderness will conquer even the die hard pork loin haters. The BBQ Ribs flavoring makes it a winner in every BBQ.
- 1/4 cup Home made BBQ Dry Rub
- 6 kilos Pork Loin or Loin Roast It can be done with a smaller Roast
- 1 cup Home made Maple Bourbon BBQ Sauce
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Coat your Pork loin with Dijon Mustard and apply the BBQ Dry Rub. If possible, rest the loin overnight.
-
Prepare your BBQ for a roasting indirect cooking and remove the Grilles. Install an aluminium foil pan in the middle of the BBQ on the heat exchanger. Onion, citrus and fruits slices can be added to the pan. Add water, juice or cider vinegar to the pan.
-
Skewer your Roast on the Rotisserie kit. And preheat your BBQ to 200F.
-
Install your Rotisserie kited Roast onto the BBQ.
-
Cook your Roast for 2 hours. (Verify temperature every half hour to evaluate cooking time).
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For the last hour of roasting, baste your Roast every 15 minute with the Maple Bourbon BBQ Sauce.
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