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–+ servings
Sliced roasted pork loin arranged on a wooden cutting board with rosemary sprigs, outdoors near a grill in a sunny backyard.
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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.
Prep Time5 minutes
Cook Time45 minutes
Resting Time10 minutes
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
Servings: 6 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.

Video