Rotisserie-Grilled Cajun Pork Roast

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 5 ml (1 teaspoon) ground cumin
  2. 5 ml (1 teaspoon) ground coriander
  3. 10 ml (2 teaspoons) hot pepper sauce (or to taste)
  4. 10 ml (2 teaspoons) garlic salt
  5. 15 ml (1 tablespoon) red wine vinegar
  6. 15 ml (1 tablespoon) dried thyme
  7. 30 ml (2 tablespoons) chili powder
  8. 30 ml (2 tablespoons) brown sugar
  9. 180 ml (3/4 cup) ketchup

Directions

  1. In a bowl, combine all the sauce ingredients. Rub the tenderloin with the sauce; reserve the remaining sauce for basting. Refrigerate the tenderloin, ideally for 4 hours.
  2. Preheat the grill, setting the burners to medium. Centre the tenderloin lengthwise on the spit and adjust on the rotisserie.
  3. Start the rotisserie and close the cover. Baste with the marinade several times during cooking.
  4. Grill until a thermometer inserted in the meat reads 71°C (160°F). Transfer to a cutting board, tent loosely with foil and let rest for 15 minutes before slicing.

Source: The Ricardo magazine

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