1. Brine the pork roasts: Stir the brine ingredients in a large container until dissolved. Add the pork loins, and refrigerate for at least 3 hours, or up to 8 hours.
2. Prepare the grill: A half hour before cooking, prepare your rotisserie for cooking on indirect high heat (see details here). For my Weber kettle, I light a chimney starter* full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles.
*I highly recommend the Weber Chimney Starter, because it is larger than most chimney starters. It holds 5 quarts of charcoal, which exactly the right size for cooking this recipe.
3. Prepare the rub: While the grill is heating up, make the rub by crushing the whole seed ingredients into a coarse grind, then adding the other rub ingredients. (I do this by using a coffee cup and a spice jar as a mortar and pestle, but a real mortar and pestle would be better. A coffee grinder also makes quick work of this).
4. Prepare the glaze: Next, whisk the glaze ingredients together in a small bowl until well combined.
5. Prepare the pork roasts: Finally, prepare the pork loins. Remove the pork loins from the brine, and dry them thoroughly with paper towels. Using a sharp knife, score the fat on the top of the roasts in a 1? diamond pattern, being careful not to cut into the meat. Cut a slit through the side of the roasts, until it just reaches the far side, but don’t cut all the way through – you want to open the roast up like a book. Sprinkle the roasts evenly with the rub, patting to help it stick to the meat. Close the cuts back up, then put the roasts back to back, with the side with the fat facing out. Truss the two roasts together, to make one big roast; tie them with the butcher’s twine about one inch apart. (See picture for how this looks when it’s all done.) Finally, run the spit between the two tied roasts, making sure the prongs on the spit go into the two roasts to hold them on the spit.
6. Cook the pork roasts: Put the spit on the grill, and turn on the rotisserie motor. Cook with the lid closed. It should take 30 minutes to 1 hour, depending on the thickness of the pork roasts. 2 1.75lb roasts should be done in about 45 minutes. It’s better to go by temperature, though – you want the roast at the thickest part to be 140*F. Start checking the temperature at the 30 minute mark.
When you check the temperature at 30 minutes, brush the roast with the maple syrup glaze, and then brush it every 5-10 minutes thereafter, or whenever you check the temperature.
7. Rest, carve and serve: When the roast is cooked through, remove the spit from the grill and immediately remove the roast from the spit, and onto a platter. Brush the roast once more with the maple syrup glaze, then let it rest for 15 minutes. Remove the butcher’s twine, and carve into 1/2? thick slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2183g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 55923.7mg||1928 %|
|Potassium 302.1mg||8 %|
|Total Carbohydrate 126.2g||37 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 124.1g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 496
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