A bone-in pork loin, slathered in a mustard binder and then coated with garlic and fresh herbs. The pork loin is mounted on a spit and slow roasted on the rotisserie until the pork hits 145F for the perfect medium rare. Scroll down to see the step by step, pic by pic, foolproof grilling instructions for this Rotisserie Pork Loin Recipe.

First off, I want to thank my friend James Boatright for coming up with this recipe.

It is an absolute home run.

James is a great friend as well as a fellow St. Louisan. He’s an alum of the BBQ Showdown on Netflix as well as one of my fellow Live Fire Legends.

He is one phenomenal pitmaster and lives only a few miles from me.

He and I also cooked these Blowtorch Baby Back Ribs as well as this MONSTER Santa Maria Pork Steaks.

And since James and I had so much fun on these three recipes, he and I got together and cooked three more! Stay tuned for those.

Rotisserie Pork Loin Recipe Ingredients:

• 1/4 cup rainbow peppercorn or peppercorn medley
• 1/4 cup kosher salt
• 4 cloves of fresh garlic, divided – substitute 6 teaspoons of jarlic (jarred garlic)
• 8 sprigs of fresh rosemary and fresh thyme, divided
• 1/2 cup stone ground mustard, substitute your favorite mustard
• 2 tablespoons Worcestershire sauce
• 1 bone in pork roast, minimum of 3 bones (five bones is more ideal)***
• 1/2 cup olive oil

***Make sure the butcher removes the chine bone. Ours wasn’t, thus carving the cooked loin was a nightmare and murder on my knives.

Run rainbow peppercorns through a coffee grinder used only for spices or a mortar and pestle:

Then, take half the rosemary and thyme and remove the leaves from the stems and chop fine.

We will use the rest of the herbs for an herb mop.

Mix the pepper, salt, half the garlic, and fresh herbs in a bowl:

In another bowl, blend the mustard and Worcestershire together:

Slather the pork loin with the mustard/Worcestershire mixture and lay the herb/garlic/pepper concoction over the entirety of the pork loin:

Time to light the fire:

James is cranking up the Primo Ceramic Kamado Grill.

I have the XL Oval which to me is the ideal kamado because of all the space and the fact that it’s made in the USA:

Then, skewer the bone in pork loin with the rotisserie spit:

Although don’t forget the rotisserie spit forks:

Without those spit forks, as the meat cooks that hole where the spit goes through the pork will loosen up and the meat will stop spinning as the rotisserie rotates.

How to Grill this Rotisserie Pork Loin Recipe

Combine the ground peppercorns, salt, garlic and finely chopped herbs in a bowl and set aside. Mix the mustard and Worcestershire and slather the pork loin. Coat the pork roast with the garlic/herb/pepper mixture and mount on the rotisserie spit. After 30-40 minutes on the grill, apply garlic olive oil with an herb mop every 10-15 minutes until the pork loin hits 145F. Remove from the heat and rest for 10-15 minutes. Slice and serve.

Now back to the step-by-step, foolproof recipe:

Then mount the rotisserie spit onto the grill:

We added a chunk of pecan wood for the smoke.

Wait, that fire looks really hot!

It was. Which leads us to address fire management.

Fire Management

The rotisserie was may be the first ever grilling gadget. Probably about a day after fire was invented, someone invented a hand crank rotisserie. The rotating spit keeps the food from cooking directly for too long and thus can save that protein from being turned to cinder over a hot fire. That being said, you still have to manage the fire. In this case, we take a lot of pictures and video and leave the grill open, allowing those hot coals to suck in lots of air and become a blazing inferno. Therefore, we had to rake the coals to each end of the grill to keep the roast from burning. The rotisserie is magical, but not that magical.

An ash rake or charcoal rake helps a great deal with this. Trust me here.

Thus for this recipe, there will not be a ton of cooking shots because the rotisserie is the first set-it-and-forget-it grilling tool ever.

Time for the Herb Mop

Once the pork roast is on the rotisserie, take the rest of the fresh herbs and tie them to a wooden spoon (or get this sweet herb mop gadget here).

Also, add the rest of the garlic to the olive oil.

Once the roast has been on for about 30-40 minutes, use the herb mop to brush the garlic oil onto the pork loin:

Be very gentle here.

Don’t wipe away all that garlic/herb/pepper crust with the herb mop.

Repeat the garlic herb mop treatment every 10-15 minutes until the bone in pork loin reaches 145F, in this case we missed it by a couple degrees:

Grab a couple heat resistant gloves (welding gloves work great) and remove the rotisserie spit, pork loin and all, from the grill:

Allow the roast to rest for a good 10-15 minutes while on the spit and leave those spit forks in place.

Then remove the pork loin from the spit and slice into chops:

Indeed, a little pink is not a problem anymore.

Pork Loin Temp

The USDA has determined that pork raised in the United States doesn’t need to cooked to 165F anymore. That was the standard to eliminate the trichina worm from the meat. But the trichina worm has been removed from the pig population in the United States. Thus medium rare (145F) is all you need which will also make sure the pork stays juicy and tender while safe to eat.

While 145F makes sure the the pork is tender and juicy, the real star of this pork loin recipe is that crust created by the garlic, herbs and pepper:

Don’t believe me on the juicy? Check this out:

Rotisserie Pork Loin Recipe Recap:

The older I get, and with a beautiful wife and four amazing kids at home, the more I like set it and forget it. This pork loin recipe takes about 4 minutes to get ready and has very little maintenance throughout the cook other than brushing garlic oil over the roast. The hearty crust on the exterior and the tender, juicy interior are easy to achieve with this method.

If you have any questions or comments about this pork loin recipe, feel free to leave them below or send me an email.

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Recipe Card

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Rotisserie Pork Loin Recipe

A pork loin, slathered in a mustard and coated with garlic/herbs/pepper. The pork loin is slow roasted on a spit for this rotisserie pork loin recipe

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

Cuisine American, American Fare, Barbecue, BBQ, Pork Loin

Keyword Bone In, Bone In Pork Loin, Fresh Herbs, Fresh Rosemary, Fresh Thyme, Garlic, Herb Mop, James Boatright, Jarlic, Jarred Garlic, Kamado, Kamado Grill, Mustard, Pepper, Peppercorns, Pork Loin, Pork Loin Recipe, Primo Kamado, Primo Kamado Grill, Rosemary, Rotisserie, Rotisserie Pork Loin, Rotisserie Pork Loin Recipe, Rotisserie Spit, Spit, Spit Forks, Thyme, Worcestershire, Worcestershire Sauce

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 10 minutes minutes

Servings 6 People

Ingredients

• ¼ cup Rainbow peppercorn, or peppercorn medley
• ¼ cup Kosher salt
• 4 cloves Fresh garlic, divided Substitute 6 teaspoons of jarlic (jarred garlic) - divided
• 8 sprigs Fresh rosemary and thyme, each, divided
• ½ cup Stone ground mustard Substitute your favorite mustard variety
• 2 tablespoons Worcestershire sauce
• 1 Bone in pork loin 3 bones minimum, but five bones are better
• ½ cup Olive oil

Instructions

• Grind the peppercorns up in a coffee grinder (dedicated solely to herbs and pepper) or in a mortar and pestle. Remove leaves from half the stems of half the herbs and finely chop. Then combine the ground pepper, herbs, garlic and salt in a bowl and blend together. Set aside.
• Combine the mustard and Worcestershire sauce and combine thoroughly in a bowl. Coat the pork loin roast with the mustard concoction and then coat with the garlic, herbs, peppercorn blend.
• Light the fire and add smoke wood that pairs well with pork
• Mount the pork loin on the rotisserie spit and insert the spit forks. Roast on the rotisserie for 30-40 minutes
• While the pork loin is rotating, create a herb mop by tying the remaining sprigs of herbs to the handle of a wooden spoon. Also combine the remaining garlic with the olive oil. Once the crust has set on the bone in pork loin, brush the garlic olive oil onto the meat with the herb mop. Be careful not to wash or brush off the crust with the herb mop. Repeat the herb mop treatment every 10-15 minutes until the roast hits 145F
• When the pork loin hits 145F, using heat resistant gloves, remove the rotisserie spit and pork loin from the grill and allow to rest for 10-15 minutes. Slice into chops and serve.

Video

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