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    Home » Pork

    Rotisserie Honey Garlic Pork Roast

    Published: Nov 14, 2023 · Modified: Nov 22, 2023 by Zimmy · This post may contain Amazon and other affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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.

    A platter of sliced Rotisserie Honey Garlic Pork Roast with a bowl of Marsala mushroom sauce.

    Whether you have a grill with an infrared top burner (like my Hestan Gas Grill) 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.

    Pork loin rubbed with a mustard binder.
    Spread dry rub all over the pork.

    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.

    A pork loin on the rotisserie with a drip pan underneath it.

    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.

    Basting the roast with a rosemary brush.
    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.

    A beautiful pork loin roast just off the rotisserie.

    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.

    After resting, slice the pork loin roast.
    Serve pork loin roast with Marsala sauce and garnish with thyme.

    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.

    Equipment

    Prepared on the Hestan Home Gas Grill using the Hestan Culinary NanoBond Saucier. Proud Hestan Ambassador. Opinions in the post are my own.

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    A platter of sliced Rotisserie Honey Garlic Pork Roast with a bowl of Marsala mushroom sauce.

    Rotisserie Honey Garlic Pork Roast

    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 (like my Hestan Grill) 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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Resting time 10 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Dinner, Entree, Main Course
    Cuisine American, North American
    Servings 12 -16 People

    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.

    Notes

    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.
    Keyword honey garlic pork loin roast recipe, honey garlic pork roast, pork loin rotisserie recipes, rotisserie pork loin recipe
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Shanley

      June 06, 2024 at 9:26 pm

      5 stars
      Fabulous summer meal with great flavours. Mushroom sauce goes with everything!

      Reply
      • Zimmy

        June 07, 2024 at 10:58 am

        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

        Reply

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