Rotisserie Pork Loin with Peach Mustard
The rotisserie is an easy way to make food taste great. It can be used for prime rib, beef tenderloin, whole chickens, and pork loins. A pork loin with the bone in is best, but I used a boneless pork loin. Pork can dry up when cooking over a long period of time, so…
1. Soak (marinade) the pork in apple cider the night before.
2. Dry off pork the next morning, season with your favorite rub, and put back in the fridge. (If you are looking for a rub try this combo: allspice, smoked paprika, brown sugar, ancho chili powder, coarse sea or kosher salt, cracker black pepper, clove, nutmeg, and cinnamon)
3. Remove pork from fridge about 30 minutes prior to cooking so it starts to warm up.
4. Light your charcoals, or start you grill and set up the rotisserie. II would pull out food and then get grill ready - the timing works.
5. Apply any extra rub if necessary.
6. Spray the pork with beer, cider, apple juice or your favorite mix to keep from drying out while it cooks. (You could apply the Peach mustard as the pork loin gets close to being done. Doing it too early could cause the mustard to burn) 7. Check the pork loin with an instant-read thermometer. I cook until about 150-155 degrees. The temperature will continue to rise while resting on the cutting board. Rest pork loin about 10 minutes before slicing. If you cut into any meat too early all the juices run out and you are left with dry meat. 8. Serve with the peach mustard. The mustard can be served warm or cold. The leftover peach mustard can be used on anything. Try it on burgers, dipping pretzels, salmon, chicken, or use it as salad dressing.
9. We served the pork loin with potatoes roasted in cast iron pan on grill and carrots with butter and dill.
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