Rotisserie-Grilled Cajun Pork Roast

Name: Rotisserie-Grilled Cajun Pork Roast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 3/4 cup (180 ml) ketchup; 2 tablespoons (30 ml) brown sugar; 2 tablespoons (30 ml) chili powder; 1 tablespoon (15 ml) red wine vinegar; 1 tablespoon (15 ml) dried thyme; 2 teaspoons (10 ml) garlic salt; 2 teaspoons (10 ml) hot pepper sauce (or to taste); 1 teaspoon (5 ml) ground coriander; 1 teaspoon (5 ml) ground cumin; 1 pork tenderloin (approximately 1.5 kg/3 lb) boned and trimmed of fat

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Preparation 15 min
Cooking 35 min
Marinating 4 h
Servings 6

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

BARBECUE SAUCE
- 3/4 cup (180 ml) ketchup
- 2 tablespoons (30 ml) brown sugar
- 2 tablespoons (30 ml) chili powder
- 1 tablespoon (15 ml) red wine vinegar
- 1 tablespoon (15 ml) dried thyme
- 2 teaspoons (10 ml) garlic salt
- 2 teaspoons (10 ml) hot pepper sauce (or to taste)
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) ground cumin
- 1 pork tenderloin (approximately 1.5 kg/3 lb) boned and trimmed of fat

Preparation

- In a bowl, combine all the sauce ingredients. Rub the tenderloin with 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 63°C (145°F).
- Transfer to a cutting board, tent loosely with foil and let rest for 15 minutes before slicing.

Rotisserie-Grilled Cajun Pork Roast

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Ingredients

BARBECUE SAUCE

Preparation

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