This weekend I had some old friends over for dinner. I haven’t seen some of them since my wedding almost 10 years ago so I had to cook to impress! The final menu included the following:
Maple Glazed Rotisserie Pork Loin
Smoked Gouda Bread
Roasted Corn and Black Bean Salad
Chocolate cupcakes with Peanut Butter Frosting
- 4-5 lbs pork loin roast
- 2 quarts water
- 1/2 cup table salt
- 1/4 cup brown sugar
- 1/4 cup real maple syrup
- 1 teaspoon apple cider vinegar
- Any accumulated juices from plate where the meat was resting
- For Brine- Dissolve salt and brown sugar in 1 cup water in cylindrical container large enough to fully submerge pork loin roast. Place roast in container, cover with additional water until pork is fully submerged. Refrigerate for at least 3 hours.
- Prepare the Rotisserie- Preheat the grill to medium-hot (450°). Remove the roast from the brine. Tie roast securely with twine. Pat the roast skin dry with paper towels. Skewer onto rotisserie spit and secure with end pieces. Add cookie sheet covered in tin foil under the rotisserie to catch the drippings from the roast.
- Cook the roast- Add spit to rotisserie and turn motor on. Cook with lid closed. Check every 10-15 minutes. Roast will be finished when thickest part of the roast reaches 145°. When roast is finished, remove roast from grill and cover with tinfoil to rest for at least 15 minutes.
- Glaze- While roast is resting combine syrup, apple cider vinegar, and any drippings from when the roast was resting. Bring to a boil, simmer together until thickened slightly.
- Serving the roast- Slice roast into 1 inch slices. Pour glaze over sliced roast before serving.