Rotisserie Pork Sirloin Roast. Top Sirloin Roast Beef recipe by the BBQ Pit Boys. 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.
If you get your pork loin from a butcher, they can do this step for you. On a thawed sirloin tip roast moderately coat both sides with onion powder, garlic powder, and Season-All (or Lawry's season salt). Turns out as tender and juicy as any expensive cut roast you've ever had. You can cook Rotisserie Pork Sirloin Roast using 6 ingredients and 7 steps. Here is how you cook it.
Ingredients of Rotisserie Pork Sirloin Roast
- It’s of Basil Thyme Pesto.
- It’s 1/4 cup of Store bought or homemade pesto-about.
- You need of About 5 sprigs fresh thyme minced- I left used stems also.
- You need of Pork Roast.
- You need 1 of pork roast- mine was 3 lb sirloin & bone-in.
- It’s of Basil Thyme pesto.
Enjoy this simple Beef Sirloin roast with a Root Beer marinade slow cooked on your grills rotisserie. For this rotisserie recipe we're cooking a sirloin roast, quite likely the most flavorful cuts of beef you'll find. And just to give this flavor a slight tweak we're pre-soaking the beef in a root beer. 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.