Rotisserie Pork Sirloin Roast. Brazilian Style Garlic Sirloin Steak - Garlic Sirloin Grilled on Rotisserie Weber Grill. Fit the pork roast snuggly onto the rotisserie rod as dead center as possible. Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
Pork loin is a favorite cut of meat for our family.
The rotisserie method of cooking will seal in the juices, and it drains off all the fat.
Use rotisserie to roast pork loin all the time.
You can cook Rotisserie Pork Sirloin Roast using 6 ingredients and 7 steps. Here is how you cook that.
Ingredients of Rotisserie Pork Sirloin Roast
- Prepare of Basil Thyme Pesto.
- Prepare 1/4 cup of Store bought or homemade pesto-about.
- It's of About 5 sprigs fresh thyme minced- I left used stems also.
- Prepare of Pork Roast.
- It's 1 of pork roast- mine was 3 lb sirloin & bone-in.
- It's of Basil Thyme pesto.
In my opinion, the only way to go! Many users also ask if this is good on other cuts of meat, I use it on all cuts of meat (beef and pork) especially roast. For poultry, I might suggest replacing the oregano with sage. For starters I took the pork loin and removed any heavy silver skin off the top.
Rotisserie Pork Sirloin Roast step by step
- Mix the pesto and minced thyme together- I did this in a food prossessor when making the pesto.
- Pull pork roast out of refrigerator about an hour before cooking to bring up to room temp. Rinse and pat dry roast..
- Rub a 1/4 cup of pesto over entire roast making sure to rub it into meat so it doesn't just fall off while cooking..
- Truss your roast..
- Insert roasting spit and forks into roast. Make sure to get spit as centered and even as possible..
- Set Vortex to "roast" option at 380* for 1 hour you can add more time later if needed..
- When ready to "add food" put your roast in and let cook. I let it rest for 10 min in the Vortex when it finished cooking..
Then I used butcher twine to tie it up (it helps the pork loin hold it's shape). It's fairly simple, you just work down the pork loin tying nots. If you get your pork loin from a butcher, they can do this step for you. Pork roasts do great on a rotisserie. The even, dry heat keeps this cut moist while holding its shape and texture for slicing and plating.
