Indulge your taste buds with our Rotisserie Honey Garlic Pork Roast. Perfectly seasoned with a tantalizing dry rub, glazed with a honey-garlic basting sauce, then accompanied by a luscious Marsala Mushroom Sauce.
Whether you have a grill with an infrared top burner or opt for a more traditional rotisserie, this dish ensures a juicy, succulent pork roast that's bound to impress. If you do not have a rotisserie, you can still make this meal on your grill, instructions below.
I often hear that there is a beginning and an end to grilling season, but obviously I don't subscribe to that theory. As we enter the holiday season, I find that the range is often full, so I head out to my grill and utilize it for main dishes, side dishes, sauces and even desserts.
Ingredients
- Boneless pork loin roast
- Yellow mustard
Dry Rub
- Paprika
- Brown sugar
- Granulated garlic
- Granulated onion
- Black pepper
- Kosher salt
- Chili powder
- Mustard powder
- Celery seed
- Cayenne
Honey Garlic Basting Sauce
- Chicken broth
- Honey
- Brown sugar
- Soy sauce
- Garlic
- Ginger
For serving
- Marsala Mushrooms Sauce
- Thyme leaves
Instructions
Mix Dry Rub
In a small bowl, add all the dry rub ingredients and mix well to combine.
Prepare the Pork
Place the pork loin on a sheet pan, pat it dry with paper towels.
Slide the rotisserie rod (spit) through the middle of the pork, staying as close to the middle as possible to ensure even cooking.
Coat the pork loin on all sides with the mustard, then sprinkle the dry rub liberally over all sides.
Preheat the infrared top/rotisserie burner on high for 10-15 minutes.
Cook the Pork
While the burner preheats, slide the rotisserie forks down the rod and into both sides of the pork loin. Tighten the fork screws to lock the forks in place and hold the pork from turning.
If you have a wireless thermometer probe, slide it into the thickest point of the pork, not touching the rod or forks. The target temperature for the completed roast is 145°F.
Turn the burner down to medium.
Then using barbecue gloves, carefully slide the rotisserie spit into the motor and onto to wheels. Immediately start the rotisserie motor spinning, the put a pan to catch the drippings below the pork and close the lid.
While the pork cooks, prepare the basting sauce
Prepare the Basting Sauce
In a 1.5-quart saucepan combine all of the honey garlic sauce ingredients. Bring to a low boil, then simmer for 5 minutes. Set aside until ready to baste.
Make the Marsala Mushroom Sauce
Next make the Marsala Mushroom Sauce (recipe). Set aside until ready to serve.
Baste and Finish Cooking
When the pork reaches an internal temperature of 130°F to 132°F (about 40 minutes), warm the basting sauce and begin basting the pork on all side. Turn the top burner down to low to keep the sugar & honey from burning. Baste the pork 3 to 4 times until the internal temperature reaches 145°F. Total cook time is approximately 45 to 65 minutes, depending on the thickness of the roast, grill temperature and how often the lid is opened.
Using barbecue gloves remove the spit from the grill and remove the pork loin from the spit. Let the pork rest indoors at room temperature for 5 to 10 minutes before slicing.
Serve and Garnish
Warm the Marsala sauce.
To serve, place pork slices onto a plate and spoon the Marsala Mushroom sauce over the pork. Garish with fresh thyme leaves.
No rotisserie, no problem! You can still make this meal on your grill.
Prepare your grill for indirect cooking over medium heat (350° to 400°F). Place a drip pan centered beneath the pork roast. Close the lid and cook until an instant read thermometer inserted into the thickest part of the pork loin registers 130°F to 132°F (about 35 to 40 minutes). Baste the pork with the basting sauce 3 to 4 times until the internal temperature reaches 145°F. Total cook time is approximately 45 to 65 minutes, depending on the thickness of the roast, grill temperature and how often the lid is opened.
Watch how this Rotisserie Honey Garlic Pork Roast was made here.
📖 Recipe
Rotisserie Honey Garlic Pork Roast
Ingredients
- 6 to 8 pound boneless pork loin roast trimmed of excess fat
- 3 to 4 tablespoons of yellow mustard
Dry Rub
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon black pepper
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1 teaspoon celery seed
- 1 teaspoon cayenne
Honey Garlic Basting Sauce
- 1 cup chicken broth
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoon soy sauce
- 3 cloves garlic crushed
- ½ teaspoon ginger grated
For Serving
- Marsala Mushrooms Sauce double the recipe, using chicken broth
- Fresh thyme leaves
Instructions
Mix Dry Rub
- In a small bowl, add all the dry rub ingredients and mix well to combine.
Prepare the Pork
- Place the pork loin on a sheet pan, pat it dry with paper towels.
- Slide the rotisserie rod (spit) through the middle of the pork, staying as close to the middle as possible to ensure even cooking.
- Coat the pork loin on all sides with the mustard, then sprinkle the dry rub liberally over all sides.
- Preheat the infrared top/rotisserie burner on high for 10-15 minutes.
Cook the Pork
- While the burner preheats, slide the rotisserie forks down the rod and into both sides of the pork loin. Tighten the fork screws to lock the forks in place and hold the pork from turning.
- If you have a wireless thermometer probe, slide it into the thickest point of the pork, not touching the rod or forks. The target temperature for the completed roast is 145°F.
- Turn the burner down to medium.
- Then using barbecue gloves, carefully slide the rotisserie spit into the motor and onto to wheels. Immediately start the rotisserie motor spinning, the put a pan to catch the drippings below the pork and close the lid.
- While the pork cooks, prepare the basting sauce
Prepare the Basting Sauce
- In a 1.5-quart saucepan combine all of the honey garlic sauce ingredients. Bring to a low boil, then simmer for 5 minutes. Set aside until ready to baste.
Make the Marsala Mushroom Sauce
- Next make the Marsala Mushroom Sauce (recipe). Set aside until ready to serve.
Baste and Finish Cooking
- When the pork reaches an internal temperature of 130°F to 132°F (about 40 minutes), warm the basting sauce and begin basting the pork on all side. Turn the top burner down to low to keep the sugar & honey from burning. Baste the pork 3 to 4 times until the internal temperature reaches 145°F. Total cook time is approximately 45 to 65 minutes, depending on the thickness of the roast, grill temperature and how often the lid is opened.For extra flavour and aroma, you can baste using a rosemary brush.
- Using barbecue gloves remove the spit from the grill and remove the pork loin from the spit. Let the pork rest indoors at room temperature for 5 to 10 minutes before slicing.
Serve and Garnish
- Warm the Marsala sauce.
- To serve, place pork slices onto a plate and spoon the Marsala Mushroom sauce over the pork. Garish with fresh thyme leaves.
💬Tried this recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Fabulous summer meal with great flavours. Mushroom sauce goes with everything!
Hi Shanley,
Thanks, we are so happy you like these flavours as much as we do!
And yes the mushroom sauce is very versitle!
Happy Friday!
Elaine & James