This impressive spit-roasted pork loin is a centerpiece dish that delivers rich, savory flavors with every bite. Infused with fresh rosemary, garlic, and a hint of coffee in the glaze, the meat becomes incredibly tender and aromatic. The long marination time allows the spices to penetrate deep into the chine bone-in loin, resulting in a moist interior and a beautifully seasoned crust. Ideal for holiday feasts, weekend dinners, or any occasion where you want to serve a memorable, hearty main course. The combination of earthy herbs and smoky coffee notes creates a complex flavor profile that pairs wonderfully with simple sides.
Spit Roasted Whole Pork Loin With Fresh Rosem
Description
This impressive spit-roasted pork loin is a centerpiece dish that delivers rich, savory flavors with every bite. Infused with fresh rosemary, garlic, and a hint of coffee in the glaze, the meat becomes incredibly tender and aromatic. The long marination time allows the spices to penetrate deep into the chine bone-in loin, resulting in a moist interior and a beautifully seasoned crust. Ideal for holiday feasts, weekend dinners, or any occasion where you want to serve a memorable, hearty main course. The combination of earthy herbs and smoky coffee notes creates a complex flavor profile that pairs wonderfully with simple sides.Ingredients
Directions
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In a small bowl, combine the minced roasted garlic, minced celery, ground pepper, minced thyme, brown sugar, and minced rosemary to create the dry rub.
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Using a sharp knife, carefully cut a pocket through the center of the pork loin.
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Work 1 tablespoon of the dry rub mixture into the pocket of the loin, then generously rub the remaining mixture over the entire exterior of the meat.
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Place the seasoned pork loin in a sealed container or wrap tightly in plastic wrap and refrigerate for 30 hours to allow the flavors to penetrate.
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Preheat your grill to 350 degrees Fahrenheit (177&# 194;°C).
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Remove the pork loin from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
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Secure the pork loin on the spit with a drip pan placed underneath to catch drippings.
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Roast the pork loin on the spit for approximately 45 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
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Transfer the cooked pork to a cutting board and let it rest for 10 minutes before slicing.
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While the pork rests, pour the collected juices from the drip pan into a saucepan. Skim off excess fat.
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Stir in 1/2 cup of brewed coffee to the juices, season with salt and pepper to taste, and simmer briefly to create a sauce.
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Slice the pork loin and serve warm, drizzled with the coffee-infused pan sauce.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 2434.6kcal
- % Daily Value *
- Total Fat 59.6g92%
- Saturated Fat 20.4g102%
- Cholesterol 1225.8mg409%
- Sodium 1055.5mg44%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 442.6g886%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the pork loin reaches an internal temperature of 145ðF for safe consumption. Letting it rest after cooking ensures the juices redistribute for a moister bite.
The 30-hour marination time is key for this recipe. If short on time, marinate for at least 12-24 hours for best results.
You can substitute brewed coffee with a strong tea or beef broth if you prefer not to use coffee, though it will alter the flavor profile slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
