Rotisserie-Grilled Cajun Pork Roast
Rotisserie-Grilled Cajun Pork Roast
Ingredients
- 3/4 cup (180 ml) ketchup
- 2 tablespoons (30 ml) brown sugar
- 2 tablespoons (30 ml) chili powder
- 1 tablespoon (15 ml) red wine vinegar
- 1 tablespoon (15 ml) dried thyme
- 2 teaspoons (10 ml) garlic salt
- 2 teaspoons (10 ml) hot pepper sauce (or to taste)
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) ground cumin
- 1 pork tenderloin (approximately 1.5 kg/3 lb) boned and trimmed of fat
Instructions
- In a bowl, combine all the sauce ingredients. Rub the tenderloin with sauce; reserve the remaining sauce for basting. Refrigerate the tenderloin, ideally for 4 hours.
- Preheat the grill, setting the burners to medium. Centre the tenderloin lengthwise on the spit and adjust on the rotisserie.
- Start the rotisserie and close the cover. Baste with the marinade several times during cooking. Grill until a thermometer inserted in the meat reads 63°C (145°F).
- Transfer to a cutting board, tent loosely with foil and let rest for 15 minutes before slicing.
Rotisserie-Grilled Cajun Pork Roast