Rotisserie Pork Loin | Pork Loin Roast on Napoleon prestige 500 with Malcom Reed HowToBBQRight
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- Опубликовано: 19 авг 2015
- Rotisserie Pork Loin | Pork Loin Roast on Napoleon Prestige 500 | Malcom Reed HowToBBQRight
For more barbecue and grilling recipes visit: howtobbqright.com/
When you have a rotisserie, the one meat you’ve got to get on it is a pork loin. This recipe is pretty simple. You take a pork loin and remove a little silver skin off the top then use butcher twine to tie it up - and help the pork loin hold it’s shape.
After that, season it with this Mustard Wet Rub
- 1 cup Stone Ground Mustard
- 2 Tablespoons Honey
- 4-5 cloves of Garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Mix ingredients together and slather over pork loin. Then apply another layer of dry rub for even more flavor and texture. Use a coarse steak and chop rub - like Montreal Steak Seasoning - and apply liberally to the pork loin.
Now it's time to put the pork loin on the rotisserie. It should slide on easily - just keep it centered. Set your grill for 400 degrees and put your Rotisserie Pork Loin on. Let it spin and cook until the pork loin hits 130 - 135 internal - around 45 minutes to 1 hour.
Now it's time to glaze the pork loin. For the glaze, I use this Brown Sugar Glaze that is perfect for pork loins.
- 1 ½ cups Light Brown Sugar
- ¼ cup Balsamic Vinegar
- 2 Tablespoons Stone Ground Mustard
Heat ingredients over medium heat until brown sugar is dissolved. Do not bring to a boil.
Apply the glaze to the pork loin and allow it to caramelize for the remainder of the cook time. Remove the pork loin from heat when it hits 140 internal - about 10-15 more minutes.
When the pork loin is done, remove the entire Rotisserie spit and the pork loin. Allow it to rest for a full 20 minutes - then you can remove the pork loin from the spit. Otherwise you risk your pork loin being dry.
Once your pork loin has rested, it is ready to eat. This Rotisserie Pork Loin makes for some good eats.
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.com/bbqshop/ 
Развлечения
Nice touch with the glaze. I cook pork loin often but never thought about finishing the roast with a glaze. Also adding the coarseness of a dry rub prior to cooking makes sense. Thanks for another great video.
I'm really digging the wet rub and glaze. This is now locked in my memory banks. Thanks for sharing Malcolm.
Just got a weber kettle rotisserie setup. Would love to see some more rotisserie ideas. I have learned a lot from you ! Keep up the great work !
I made this tonight and I just love the seasoning and glaze . I normally don't eat any food with mustard on it, but your video beckoned me to try it . Wow, what a flavorful taste !!
Great recipe man, thank you !!
Fabulous. I saved this one so I can come back and try this. You are the best channel for explaining and showing how it’s done. Thank you.
Mr. Malcolm you sure do know BBQ as we have been so blessed cooking and eating bringing joy to our 6 member family. Children love your cooking recipes. Made one order for seasoning and BBQ sauce we are about out of 5lb packs eager to order more. Thank you Sir to you and your family. Your recipes defenatly good good good. God bless!!!
Made my day man. Great tips and we have the same Napoleon.
This is going to be Easter dinner for the family. Feel better about breaking out the rotisserie for the first time. Thanks :)
Thank you Sir. I always come back to your videos all the time. I will be doing this tonight. Keep up the good work. Cheers from Ontario.
Amazing, Malcom. I just did his rotisserie cook on an inexpensive Monument grill and it is fantabulous.
That was a true roast, exposed to direct heat, unlike in an oven "BAKED" meat that most people all a roast. Thank you for showing how to roast meat well, and properly with good solid advice and guidance. Take care, God bless one and all.
We tried this recipe and it turned out perfect!!!! Thank you for the recipe!!!!
Made this tonight, came out fantastic! Better than the smaller tenderloin IMO. Tying it up really helps keep the round shape needed. I cooked it in my toaster oven with the rotisserie feature.
I love your videos, man. I look forward to new ones. Keep doing what your doing.
always coming out with good stuff Malcolm! very nice
Made this on my Weber grill last night, new family favorite ! Thanks for sharing.
Made this on my Weber Grill last night and it turned out fantastic. Moist and Juicy with great flavor!
I enjoyed that (as much as I can enjoy barbecuing on gas😊). I just got a rotisserie for my Weber kettle for Christmas, I love adding some wood smoke! I so agree with your sizes of slices!
Klaus
Love the passion, brother! Thank you for your guidance. From a good ole' Yankee boy up north
You're the man ,Malcom! Good video.
Looks great, Malcom, thanks for sharing! - John
Enjoy your videos. Always look to see what you do when I BBQ. Just ate lunch and your vid makes me hungry.
Excellent lesson on rotisserie cooking! Thank you!
thank you for everything you do!
Really enjoy your vids....esp the recap at end..TY
Nice presentation, great job in providing all the details, thanks.
Hey there Malcom , suggestion. I put the roasts on the spit before putting on the wet rubs. Makes easier to handle and i dont end up stabbing my hand on the spikes :)
Love all your videos . I have learned a lot . Please keep the videos rolling along .
good video. i use my weber rotisserie. charcoal.still worked out great.
Wow. You are cooking up a storm! You going on vacation for a few weeks! All these are prep foods for your outdoor adventure? Your wife, children (or at least the next door neighbors) eating all this great food must love you very much!
Used your video this afternoon to rotisserie my pork loin! Success, thanks! Used some Gunslinger, Pappy's and another for the rub and a mix of the Killer Hogs Vinegar Sauce and The BBQ Sauce! Yummmm!
looks good! ill be trying that one. cheers mate :)
Doing exactly this tonight.l... so far so good. Thanks!!
Great stuff:)Thank you Sir.
Thank you!!!!! Happy Easter brother!!
wow...it looks delicious and juicy...
Made this today and it was very good. It had a slight sweetness and a slight Mexican flavor because of my homemade dry rub. I thought it would have overpowering flavors of sweetness and mustard, but it didn’t…it was mild, which I love.
awesome job, great channel!
Yummy going to do this soon!
Great video. Good job brother!!
Unbelievable, Malcom.., well done!
I agree. That's the best looking pork loin I've every seen.
Superb Malcom
Nobody can do BBQ better than Malcom.
Thx brother. We could get all of the ladies that have good senses.
Damn that looks good. Maybe a recipe for Char siu on the rotisserie next.
Great video. Strain the juice on the foil and mix with the juices on you plate, bring to a broil, and salt and/or pepper to your taste. Pour in a mixture of 1 Tablespoon corn starch and 1 Tablespoon cold water, turn off heat and whisk all together till it looks wet but not thick as gravy. Pork Au Jus.
Graet Job!!!
Made this one the other day and it came out great. Here's a little tip from your Uncle Mike, put the damm thing on rod 1st, then you don't rub the rub all off when you're trying to run the rod down the middle.
Great tip! Better for a chicken too!
Thanks! We just received our Prestige 500 a week ago. I was going to do a Boston roast, but figured I’d do a loin first. Seems straight forward. What was your total cook time? I’m working from home currently so I’ll likely put it on about 4pm
Appreciate your videos. Have two questions: 1. Did you leave the lid open when you carmelized?; 2. You took the loin off when the internal temperature was 143 F, what was the internal temperature after resting 20 minutes? Thank you.
GREAT
You can tell it's tender
Great video thanks for sharing you say an hour and 15 minutes do you have any other videos?
Loved the video, got the ingredients, about to use the tool, and realized i have tenderloins not loins… I’d love the wet rub on it still, do you think i can still use the rotisserie on the smaller tender loins?
Would like to have seen what you had the rotisserie heat set to.
Do you recommend the Napoleon Prestige P500? Thinking about getting a new gas grill.
another great cook. looks amazing with that finishing glaze. I wish they made a meat thermometer that would monitor continously while cooking on rotisserie.
9929kingfish I've checked - they don't make one yet.
+9929kingfish There is a blue tooth enabled stat out there, that doest have the wires. Miele use something similar in their high end ovens.
APPROVED👍🆗🔥✅
Nice background music bro. :)
Another great cook Malcolm. What model is that Napoleon? looks like a real nice gas set up. Keep up the good cookin' !
+Drunken Sailor Brew & BBQ It's a Napoleon Prestige
Wow! I've been researching a lot for which gasser I want to purchase. I'm between the weber summit and the Napoleon pro. How do you like the Napoleon?
nachonad So far I like it a lot - everything I want in a gas grill.
Hi.. just curious.. you don't use the counter-weight? Hey.. just noticed this video is from 2015.. :) I just picked up the grill, was a counter-weight available in that rotisserie model?
Hello from Dallas! I noticed you didn’t brine it. Would it hurt to do that? A local butcher is cutting me a 7 bone-in loin. Would bone-in take longer? About how long before I start the sauce? I’ve never used a rotisserie. Nice time to try it with $100 in meat and for a Thanksgiving dinner, huh? I must be nuts. Lol. I love the sound of your recipe. Just what I’ve been looking for! Thanks for any advice you can give me. There are too many skinny chefs on here. Never trust a skinny chef. Lol
u should make beef jerky ? :)
why was it turning one direction in the beginning and then the other after 30 minutes? had to go back to look and make sure i wasn't crazy.
Great video Malcom..I just purchased my second bottle of your dry rub and it's amazing.im just starting my channel and hope u could me some pointers...chill and grill with big sexy..
I would think leaving the rod in the pork loin while it's cooling would continue to cook the meat while it's resting.
If you don't leave the rod in while it's cooling the meat is going to stick to the rod and it's not going to come out but I mean if you want to grab a solid metal rod this 400 Degrees feel free
Great cook but what if you don't have a back rotisserie burner just a straight six burner gas BBQ Tony Australia
I'd do a reverse sear. Fire up half the burners creating a 2 zone fire. Start the loin out away from the fire until it reaches 120 degrees internal then move it over to the hot side and grill on all sides turning as needed until internal temp hits 135 degrees. Rest for 10-15 min and slice
Thanks for that but I didn't explain myself properly. I have a Rotisserie on my six burner gas bbq just no back rotisserie burner.
do i sense a "The Steak and Chop Rub" hitting the shelves soon?
No potatoes to catch those drippings? What a shame. :D
dang, tired of reading... well done? well heres another one
:-)
Gonna smoke me a fatty pork something, not sure
you over shot it
It's sad that it's overcooked, it looks delicious otherwise!
I like that Napoleon gas grill. Keep up the good work. Your video series is fantastic!