Rotisserie-Grilled Cajun Pork Roast
Print Category Roast Thematic No thematic Source The Ricardo magazine Evaluation
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Ingredients Sauce bbq
- 180 ml (3/4 cup) ketchup
- 30 ml (2 tablespoons) brown sugar
- 30 ml (2 tablespoons) chili powder
- 15 ml (1 tablespoon) red wine vinegar
- 15 ml (1 tablespoon) dried thyme
- 10 ml (2 teaspoons) garlic salt
- 10 ml (2 teaspoons) hot pepper sauce (or to taste)
- 5 ml (1 teaspoon) ground coriander
- 5 ml (1 teaspoon) ground cumin
Preparation
- In a bowl, combine all the sauce ingredients. Rub the tenderloin with the 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 71°C (160°F). Transfer to a cutting board, tent loosely with foil and let rest for 15 minutes before slicing.
Cook commentary
Serves : 6 servings
Preparation time : 15 minutes
Preparation : Easy
Cooking time : 35 minutes
Maceration time : 4 hours
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