Cliff Bartlett
R.I.P. 5/17/2021
I've been wanting to do this cook for a few weeks now. It's an Apricot Glazed Pork Loin Roast. Broke out the rotisserie for the occasion. Did a Weber recipe, Dijon Sweet Potatoes for one side and some garlic green beans for the other. The cook came out fantastic, but a little rough with the pictures. I've been experimenting with my camera and had one of the settings screwed up. Anyway, you can get the idea.
This roast was right at 4 pounds.
Here are the ingredients for the Apricot Marinade.
Put all of that in the blender and mixed thoroughly. Put in a 2 gallon zip lock bag and in fridge for 8 hours.
Here are the ingredients for the rub. Chili Powder, paprika, brown sugar, dry mustard, garlic salt, lemon pepper, black pepper freshly cracked, K Salt, Old Bay and ground cumin.
All rubbed down.
While getting the grill fired up, made the apricot glaze. Pretty easy. Apricot preserves, lemon juice, chopped garlic and cilantro.
Got it on the rotisserie.
Almost done. Applied glaze when the roast hit 110.
Pulled at 145 after last coat of glaze.
Continued...
This roast was right at 4 pounds.
Here are the ingredients for the Apricot Marinade.
Put all of that in the blender and mixed thoroughly. Put in a 2 gallon zip lock bag and in fridge for 8 hours.
Here are the ingredients for the rub. Chili Powder, paprika, brown sugar, dry mustard, garlic salt, lemon pepper, black pepper freshly cracked, K Salt, Old Bay and ground cumin.
All rubbed down.
While getting the grill fired up, made the apricot glaze. Pretty easy. Apricot preserves, lemon juice, chopped garlic and cilantro.
Got it on the rotisserie.
Almost done. Applied glaze when the roast hit 110.
Pulled at 145 after last coat of glaze.
Continued...
Last edited:
