This sweet and tender rotisserie pork is sure to please even the pickiest of eaters. Enjoy with your favorite grilled sides, rice, or noodles.
Ingredients
- 2-3 pounds/900-1250 g boneless pork loin roast
- For the Marinade:
- 1/4 cup/60 mL vegetable oil
- 1 tablespoon/15 mL white vinegar
- 1/2 teaspoon/2.5 mL black pepper
- 1/2 teaspoon/2.5 mL garlic powder
- For the Sauce:
- 1 cup/240 mL brown sugar
- 1 cup/240 mL red wine
- 1 cup/240 mL teriyaki sauce
- 1 cup/240 mL chili sauce
- 1/2 teaspoon/2.5 mL ground cloves
- 1/2 teaspoon/2.5 mL black pepper
- 1/2 teaspoon/2.5 mL salt
Steps to Make It
-
Place pork roast in a resealable plastic bag.
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Combine marinade ingredients and pour over meat. Make sure all is coated well.
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Seal bag and place into the refrigerator for 2-4 hours.
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Combine sauce ingredients in a large saucepan over medium-high heat.
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Let the liquid come to a slight boil, reduce heat to low and let simmer for 12-15 minutes. The sauce should be thick enough to coat back of a spoon.
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Remove half of the sauce for basting and leave the remaining to serve with pork.
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Place into refrigerator until right before serving roast.
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Preheat grill to medium-high heat.
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Remove roast from the mixture and save marinade in a small bowl for basting.
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Follow grill instructions to place roasts securely on the spit.
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Grill roast over indirect heat for 45 minutes to 1 1/4 hours, or until internal temperature reads around between 160 degrees F/75 degrees C.
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Brush frequently with marinade during the first 30-45 minutes of cooking.
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Once cooked, remove roast from heat and let rest for 10 minutes before carving.
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Rewarm reserved sauce in microwave or saucepan.
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Serve drizzle on top of meat or on the side.
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