Bourbon Rotisserie Pork Loin

I’m starting a new adventure on my blog. For the past few months I’ve only posted bible studies and the occasional option or observation style article. Today is the first share on my new endeavor to learn more about cooking, grilling, and rotisserie recipes to try.

In 2021 my wife and I did a remodel in our backyard with one feature which has a particularly high value for me. The new DCS natural gas grill with rotisserie option was a great decision.  I like to grill much of the time, I also have an electric smoker which I use regularly.  But this new rotisserie option was a whole new thing for me.  Most of the people I’ve talked to love the rotisserie chicken available in the local food marketplace.  And I have and will do chicken many times in the future.  However today, I was to give you a birds eye view my process for cooking Bourbon Pork Loin on the rotisserie.

This is a 2.05 lb pork loin, which will be enough for the dinner, and a leftover meal or sandwiches.

I started with a wet rub to add flavor to the pork loin overnight.  Light brown sugar, coarse black pepper, brown spicy mustard, paprika, garlic powder and onion powder. After whisking the dry ingredients together in a bowl, I covered the pork loin all over with the brown spicy mustard, and put the dry mixture on both sides. It looked like this in the basting bag, before going into the refrigerator for at least 12 hours, mine sat for about 15 hours.  I rolled all the air out of the bag wrapping it tightly so no air could infiltrate.

About an hour before cooking the pork loin I took it out of the refrigerator and brought it to room temperature, about 45 minutes on the counter. You can see that I tied the pork loin with cooking string to keep a uniform shape while it cooks. After placing the pork loin on the rotisserie spit, I went to work on the Mop for basting the pork loin as it cooked.

The Mop includes bourbon whiskey, light brown sugar, 1/4 small pureed yellow or sweet onion, ketchup, dark corn syrup and more spicy brown mustard. When the mop was mixed and ready, I fired up the rotisserie burner on the grill allowing plenty of time to get to the correct cooking temperature.

Here is a short video of the pork loin turning while the burner is lit to a bright orange indicating it is time to get this show on the road!

I cooked this pork loin for a little over 2 hours 45 minutes, left it on the spit, and covered it with aluminum foil to let it rest for about 20 minutes.

For the final phase of the meal I made Almanzo’s Fried Apples N Onions on the stovetop.

2 Fuji apples peeled, cored and sliced, the other ¾ of the sweet/yellow onion cut into matchstick sized pieces, brown sugar, and some ground cinnamon.

Melting a ½ cup of butter in a sauce pan, then adding all the ingredients together and cooking about 15-20 minutes, my side dish was finished.

After taking the apples and onions off the heat to cool a little before serving it is time to slice the pork into ¼ or ½ inch slices for plating.

Here is the dinner plated and ready to eat!  It was amazing to me how well the apples and onions paired with this pork loin.  The juices from the side dish made a great sauce adding even more flavor to the pork.  It was time well spent and a great adventure in cooking.

One last note… these are not my original recipes, I found them by searching for rotisserie options online.  For the exact details for these recipes, the links are here:

Pork Loin recipe

Apples N Onions recipe