Rotisserie Pork Tenderloin Recipes

ROTISSERIE ROAST PORK

Steps:

• Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
• Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
• Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
• Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
• Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
• Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
• Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
• Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
• Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.

BALSAMIC ROAST PORK TENDERLOINS

Steps:

• Preheat oven to 500 degrees F.
• Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
• Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
• Let meat rest, transfer to a carving board, slice and serve.

ROTISSERIE PORK TENDERLOIN

Steps:

• Mix the mustard, wine, garlic, rosemary and pepper.
• Marinade the pork tenderloin in the sauce for an hour or more, up to 6 hours, in the refrigerator.
• Using butchers twine, tie the pork tenderloin to the rotisserie skewer securely. I laid one half on top of several pieces of twine, then put the skewer on top of that, then the other half of the loin on top of that. Have the fat end of the one half of the loin match of with the skinny end of the other half so you wind up with even thickness all around. Snug the prongs up to or into the loin to keep it from spinning on the skewer, then tie it down tight with the twine. (see the picture above to get the idea). Cut off any loose pieces of twine so it doesn't burn.
• Prep the grill for the rotisserie, removing grates if you need to. Preheat to high, direct, as initially you will want to sear the meat to a nice golden brown.
• Put the tied up tenderloin on the rotisserie and start it spinning. Cook on high, direct heat with lid open for about 5 to 10 minutes until you have a golden brown crust.
• Reduce the heat and go with a medium high, indirect heat for the remainder of the time, lid closed.
• Start checking the temperature after 10 minutes, and remove from the grill when it reaches an internal temp of 140. On my grill it took 14 minutes, but this will vary widely based on your grill and the size of the tenderloin. If your grill runs hot, or it is a small tenderloin, check it before the 10 minute mark just to be sure. Best to use a good instant read thermometer.
• After you remove from the grill, be sure to let the roast rest for about 10 minutes. Cover in foil, then with a towel to keep it from cooling off too much. This resting period prior to cutting keeps the juices from spilling out when you slice it and will result in a very moist slice of pork.