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Rotisserie pork loin recipe
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3.72 from 7 votes

Rotisserie Pork Loin

Pork loin is an extremely flavorful cut of meat. Your pork loin roast is also lean, so you need to take the right care of your meat to prevent your pork from drying out. You will find this is much easier to do with a rotisserie because you will be drawing the tenderness and juiciness out of your pork without sacrificing any of the delicious flavors. 
Prep Time30 mins
Cook Time2 hrs
Course: Main Course
Cuisine: American
Keyword: Pork Loin, Rotisserie Grilling
Servings: 1
Calories: 130kcal


  • A grill with a rotisserie attachment
  • Butcher’s twine
  • Instant-read thermometer
  • An aluminum foil drip pan or an enameled steel roasting pan
  • Basting Brush


  • 1 boneless pork loin (four to four and one-half pounds)
  • 12 garlic cloves (medium)
  • 2 tbsp fresh lime juice (approximately two medium limes)
  • 1/3 cup fresh orange juice (approximately one medium orange)
  • 2 tbsp oregano (dried)
  • 1.1/3 tbsp ground cumin
  • 2 tbsp olive oil
  • 1 tsp black pepper (freshly ground)
  • 2 tbsp kosher salt


  • Combine all of the ingredients for your pork except your pork loin roast in a blender. Blend everything until smooth, then set your mixture aside.
  • Cut six pieces of butcher’s twine into 16-inch lengths.
  • Place your pork loin on a cutting board to butterfly. Slice your pork lengthwise, going down the center. You want to cut almost but not all of the way through your pork. 
  • You should leave approximately three-quarters to one inch of your pork’s thickness intact.
  • Open up your pork loin roast like you would a book and push down on the meat until flat.
  • Place the blade of you knife on the left side of your meat with your blade facing to the left and parallel to your cutting board. 
  • Cut down the entire seam. Leave between three-quarters and one inch of the thickness of your pork intact.
  • Pull open your pork loin and press downwards until fairly flat.
  • Keep cutting and flattening your pork until the left side is between three-quarters and one inch thick.
  • Rotate your pork loin and do the same thing for the right side.
  • Turn over your pork with the cut side facing down. 
  • Use your hands to rub half of your mixture into the top of your pork. 
  • Turn your pork over and use the rest of your mixture on the other side.
  • Beginning on the right side, roll your pork loin roast into a tight cylinder.
  • Use the butcher twine you cut to tie your pork crosswise. Space your twine one to one and one-half inches apart. Cut off any extra twine.
  • Place your pork loin into a baking sheet. Use plastic wrap to cover your meat. Put your pork into your refrigerator for two hours to marinate.
  • Remove your rotisserie spit and fork prongs from your grill. Turn your rotisserie burners on. Do not turn on your middle burner. Your right and left burners need to be on medium. Wait until your grill reaches a temperature of 350 to 450 degrees Fahrenheit.
  • Slide your pronged fork onto your spit. Make certain your tines are facing inwards. Set it approximately 10 inches from the end, then tighten your fork halfway. You will slide your spit lengthwise through the middle of your pork.
  • Push your pork loin until it is embedded firmly on your tines. Attach your second pronged fork, making certain your tine faces inward. Slide it downwards until firmly embedded in your meat. Adjust your forks until your meat is centered on your spit then tighten both of your forks.
  • Use aluminum foil to rim your baking sheet. Put your onions and bell peppers on your baking sheet, then drizzle with your olive oil and season using kosher salt and pepper. Toss your vegetables until everything is mixed together. Set your vegetables aside.
  • When your grill reaches the desired temperature, use the pointed end of your spit for loading onto your rotisserie motor. Your vegetable sheet is placed right onto your grill under your rotisserie pork loin. 
  • Turn on the motor for your rotisserie, cover your grill and cook your vegetables. Stir every 30 minutes until your thermometer reads 145 degrees Fahrenheit when inserted into the middle of your pork. This will require one to one and one-half hours.
  • Turn off the motor for your rotisserie, your grill burners and rotisserie burners. Remove the spit carefully using oven mitts or potholders. Place your spit onto a cutting board, then loosen your forks. Take your pork loin off the spit, then take out your forks.
  • Use aluminum foil to loosely tent your pork. Let your meat sit for roughly ten minutes. Take your vegetable tray off your grill and cover using aluminum foil.
  • Remove and discard your twine from your pork roast. Cut your pork into slices one-half inch thick. Serve with your vegetables.
  • Remove and discard your twine from your pork roast. Cut your pork into slices one-half inch thick. Serve with your vegetables.


Serving: 4oz | Calories: 130kcal