Pork loins are excellent for roasts because they are relatively inexpensive and they can take on just about any flavor profile. They are also lean and almost perfectly cylindrical, which makes pork loins ideal for spit roasting, so I did this roast on my Gas2Coal hybrid grill with the Char-Broil Universal Rotisserie installed. This rotisserie roasted pork loin was basted with truffle and herb compound butter and then brushed with a marmalade glaze to enhance the pork’s natural sweetness.
- 2 1/2 lb pork loin roast
- 1 stick unsalted butter, softened
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh sage
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- ¼ - ½ teaspoon truffle oilMarmalade glaze
- 1/2 cup cranberry orange marmalade
- 1/4 cup stock
- 1 tablespoon orange liqueur [optional]
- Make the compound butter. Soften the butter by leaving it at room temperature for an hour. Mix together with the thyme, rosemary, sage, parsley, pepper, kosher salt, and ¼ teaspoon of white truffle oil. Taste and add more oil if you desire.
- Prepare the pork loin. Either remove the pork loin fat cap or score it with a very sharp knife (see notes). Tie the roast if desired. Slather the roast with the compound butter. Spear the pork loin onto a rotisserie rod.
- Preheat the grill to medium high with the coals or heat elements close but not directly underneath where the rotisserie will be.
- Place the rotisserie rod in place on the grill and let cook until it reaches an internal temperature of 125°f, about 45 minutes to 1 hour. Replenish coals as necessary to maintain heat.
- Meanwhile, place the glaze ingredients in a small pot on the side burner on low heat. Simmer until reduced, about 5 minutes.
- Once the roast hits an internal temperature of 125°f, brush the glaze onto the pork roast and let finish cooking until the roast hits an internal temperature of 145°f (another 15-20 minutes).
- Let the roast rest for 5 minutes and then slice.