Brined, Rotisserie Pork Loin

By James Kimble September 16, 2026 7 mins read 8 Views

We start with a whole boneless pork loin. We carve off a half dozen pork chops for another recipe and some of the sirloin chops to be used for kabobs later. Then we drop the remaining pork roast in a resealable plastic bag. Apple juice with dissolved salt is poured over the loin to brine the pork. After 2-12 hours in the brine, the pork roast is removed from the salty liquid, patted dry and seasoned with a BBQ rub. It’s put on a spit and goes out on the rotisserie of a gas grill until it reaches 145F. Scroll down for the step-by-step, pic-by-pic, foolproof brined, rotisserie pork loin.

Sliced roasted pork loin arranged on a wooden cutting board with rosemary sprigs, outdoors near a grill in a sunny backyard.

Huge fan of the pork loin. As you can see right here 👇👇

Like this garlic and herb encrusted bone in pork loin.
Or this bone in, spiral sliced pork loin.
Or this spiral sliced and stuffed boneless pork roast

As a father of 4 with a wife and mother-in-law living in my home, I gotta find deals on meals and this may be the best one out there.

I can get three meals out of one whole loin for my family of 7. Most families of 4 could easily get 4 meals.

So start with this fat yardstick of pork:

Adult wearing a denim apron slicing a large pork loin cut on a bright red cutting board in a kitchen. — Carve off the pork roast and set up the remainder for other meals

For my family of 7, I will make this work:

Raw pork chops, and two pork roasts arranged on a red cutting board with a knife nearby, ready for prep. — Three meals

That’s the pork roast for this recipe at the top of the pic above, plus seven 1-inch thick pork chops and a smaller sirloin roast I will carve up for kabob meat.

What About the Silver Skin?

I know that looks like silver skin one finds on a beef tenderloin, and it is, but at the same time, it isn’t. It is silver skin, but it’s not tough and chewy like beef silver skin so you can leave it with no issues.

Ingredients for our Rotisserie Pork Loin Recipe

2-3 pound pork loin roast
2 cups apple juice (or cider of just about any fruit)
2 tablespoons of salt
1 resealable plastic bag, gallon size
Your favorite BBQ seasoning
One rotisserie grill
Aluminum pan a little larger than the pork roast (optional)

Brine Instructions

In a measuring bowl, pour the apple juice and the salt and whisk/stir until the salt is dissolved:

Person in a denim apron pours salt from a spoon into a glass measuring bowl of apple juice on a kitchen counter; a pork loin, fat cap up, on a red cutting board nearby. — Add the salt to the apple juice

Person whisking apple juice and salt in a glass mixing bowl; raw pork loin on a red cutting board nearby in a kitchen. — Dissolve the salt

Person in a denim apron pours an apple juice brine from a measuring jug into a resealable plastic bag containing a raw pork loin on a red cutting board in a kitchen. — Add the pork and the brine to a resealable plastic bag

Smiling man in a denim apron holds a large zip-top bag of apple juice brine and a pork loin in a kitchen. — Time for the fridge

What is a Brine?

A brine is a salty liquid solution that we soak meat in to make the meat juicier, more tender and, if the brine has some flavor, taste better. See, we can get the first two results with a saltwater solution. To get the latter, we need to use a liquid that is tasty like apple juice, cranberry juice or cider.

Now that we have established what a brine is, let’s talk about why we brine

Why Should I Brine my Pork Loin

The loin is just a bunch of pork chops that haven’t been carved yet. They are generally fairly lean and thus have a somewhat narrow window to cook them through without drying them out. What if we could make that window larger and make the pork tastier?

Brining in a salt solution will push liquid out of the solution and into the meat’s cells: Making the meat juicier.

The salt in the brine will break down some of the connective tissue: Making the meat more tender (tender-er?).

And if that liquid is something tasty like apple juice or cider (never citrus), then the liquid that enters the cell membranes will also add flavor: Making the pork more flavorful.

Juicier, more tender, and more flavorful!? Win, Win, WIN!

Only brine for 2-12 hours. Anything longer and the meat begins to cure and take on a ham-like consistency.

Prepare for the Rotisserie

After the brine, dump off the apple juice, pat dry the pork roast with paper towels and then season with your favorite BBQ seasoning. No salt needed. There’s plenty in the meat thanks to the brine. Season and skewer with the rotisserie spit:

Person sprinkling BBQ seasoning onto a thick pork loin on a wooden cutting board in a kitchen, with a stove in the background. — Season that pork roast

Hands firmly hold a seasoned raw pork loin covered with spices over a round wooden cutting board — Don’t forget the ends. Simply dab them on the leftover spices on the cutting board

Hand pressing rotisserie spit rod into a heavily seasoned pork loin on a wooden cutting board with a knife nearby in a kitchen setting. — Jam the rotisserie spit rod into the middle of the loin

Spit Forks

If you’ve never used a rotisserie before you might be tempted not to use the spit forks. There’s one in the background of the above pic. You want to slide one of those down on the spit rod, tines pointing up. Then skewer the pork loin and slide the second spit fork on pointing down toward the handle of the spit rod. Center the roast on the rod, then slide the spit forks into the meat and tighten the screws.

What happens if you don’t use the spit forks? After a little while on the rotisserie, the hole in the middle of the pork gets a little bigger than the spit rod and while the rotisserie spins, the meat does not and it burns on the bottom side.

TLDR; Always use the spit forks

Here’s the top spit fork:

Smiling man in a denim apron outdoors holding a large, seasoned pork loin on a rotisserie spit in front of him. — Ready to grill

And here’s the bottom one, both hold the boneless pork loin in place:

Close-up of a seasoned pork loin on a metal skewer held in front of a Charmglow grill with a built-in thermometer on the hood, outdoors. — Ready to grill, part 2

Time to Grill Our Brined, Rotisserie Pork Loin

I cranked up the grill to about 350F and attached the rotisserie pork roast to the motor:

Open-lid Charmglow grill with a rotisserie spit holding a seasoned, but raw, pork roast over a drip pan; stainless control panel visible, outdoor greenery in the background. — Ready to go!

Seasoned pork loin on a rotisserie spit inside a Charmglow grill with an aluminum pan below — Time for some rotisserie magic

The drip pan will will help keep the grill clean and deflect some of the heat away from the loin.

Seasoned roast on a rotisserie spit clamped in a barbecue grill, over an aluminum tray outdoors — Grill is lit. Time to close the lid and let that rotisserie do its thing.

Also, we can go a little hotter than normal because the meat is constantly rotating.

That extra 50-75 degrees really helps with the browning. And we all know browning is good.

This doesn’t take all that long. The pork is extra lean.

Less fat means quicker cooking times:

Open gas grill with the lid up, a roasted, brined, rotisserie pork loin on a spit resting in a foil tray, outdoors in a backyard with green trees behind. — Not quite done

Whole roasted pork loin on a rotisserie inside a grill, with a map of the United States etched on the back wall and a thermometer showing about 150°F nearby. — Ready

And when I say it doesn’t take long, that was like 45 minutes. I expected it to take closer to an hour and to pull it off at 145F. But when I checked it, the boneless pork had already hit 150F so I pulled it right away.

I powered off the rotisserie motor, grabbed some heat-resistant gloves, and took the roast, skewer and all, off the grill and placed it on a cutting board to rest in front of the Charmglow grill:

A skewered whole roasted pork loin on a with a golden brown crust in front of a Charmglow gas grill, — Time for a quick rest

I gave it maybe 10 minutes and then removed the spit and carved the boneless pork loin:

Hands slice a smoked pork loin roast into thin pieces on a round wooden cutting board outdoors, using a wicked looking knife. — Carving time

Close-up of a wicked looking knife slicing rotisserie pork loin on a round wooden cutting board outdoors. — More carving

Sliced roasted pork on a cutting board with fresh rosemary sprigs, grill in the background outdoors. — A little green garnish and served

Brined, Rotisserie Pork Loin Recap

I have to say, for me, there is nothing better than pork brined in apple juice or cider. It has this subtle sweetness that is just unmatched. And other than the time brining in the fridge, this recipe takes less than an hour of cooking time. In other words, you could drop a loin into a brine on your way out the door in the morning, and toss it on the rotisserie when you get home. While it’s doing the spinning thing, you can get the sides and the kitchen table ready for dinner. Because even though it cooks for close to an hour, most of that time it’s doing so independently of any outside intervention, so you have most of that time to do other things. It’s brilliant.

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👇Recipe Card 👇

Sliced roasted pork loin arranged on a wooden cutting board with rosemary sprigs, outdoors near a grill in a sunny backyard.

Brined, Rotisserie Pork Loin

Pork loin brined in apple juice and salt before being seasoned and put on a spit. It then goes on the grill for this rotisserie pork loin recipe.

Course Entree, Main Course, Pork Loin Roast, Pork Roast

Cuisine American, American Fare, Grilling, North American, Pork, Traditional American

Keyword #Grilled, BBQ Rub, BBQ Seasoning, Boneless Pork Loin, Brine, Brined, Brined Pork Loin, Brining, Grill, Pork Loin, Pork Loin Recipe, Pork Loin Roast, Pork Roast, Rotisserie, Rotisserie Pork Loin, Rotisserie Pork Loin Recipe, Silver Skin

Prep Time 5

Cook Time 45

Resting Time 10

Servings People

Equipment

1 Grill with a rotisserie
1 Resealable plastic bag Gallon size
1 Aluminum pan A little longer than the pork loin

Ingredients

1 Pork roast 2-3 pounds
2 cups Apple juice Substitute cider
2 tablespoons Salt
Your favorite BBQ seasoning

Instructions

Brine Directions

Pour two cups of apple juice or cider into a measuring cup and add the salt. Stir or whisk the liquid until the salt is dissolved. Place the pork loin into the plastic bag and pour over the brine. Set the bag of pork and brine in the fridge for 2-12 hours. At the end of the brining process, remove the pork loin from the liquid and pat dry with paper towels.

Rotisserie Directions

Season the pork loin with your favorite BBQ seasoning all the way around and the ends. Then drive the spit rod through the middle of the pork loin, longways. Secure the pork roast with the spit forks and head out to the grill.
Insert the spit rod into the rotisserie motor, turn on the grill to between 300F-350F and set the aluminum pan under the roast. Turn the rotisserie motor on and close the lid. Allow the rotisserie to work its magic until the pork roast hits 145F at which point, turn off the motor and remove the spit and pork roast from the grill (heat-resistant gloves are needed here).
Allow the pork to rest for 10 minutes, carve and eat.

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