Glazed Pork Loin on the Rotisserie


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
This is a recipe from Serious Barbecue, one of Adam Perry Lang's books. Came out really good. Sided it up with Spicy Brussels Sprouts and some Garlic Mashed Potatoes. Also, just a note on the pic's. I've taken my Nikon off "Auto" recently and have been

attempting to learn to shoot on Manual. I've been reading, and studying for months and it's time to take the jump and see how it goes. Hope you can bear with me. Took pic's on this cook indoors, outdoors, bright light, shadows, morning, dusk. Here goes.

My pork loin was right around 4.5#



Brine ingredients Apricot Nectar, crushed red pepper flakes rehydrated, K Salt, Sugar, minced garlic and water.



In two gallon bag and marinated for 9 hours in fridge.



Rub consisted of chili powder, paprika, brown sugar, dry mustard, garlic salt, lemon pepper, fresh ground black pepper, K salt, Old Bay and Cumin.



Had some time during the marinating so I made a couple loaves of bread. Took the easy way out again with the Saturday Day Bread.



Got the Brussels Sprouts trimmed and halved and coated with a mixture of Olive Oil, Rice Wine Vinegar, Honey, Sriracha. S & P to taste.



Later in the day I put together the glaze for the pork loin. Apricot Preserves, fresh lemon juice, chopped cilantro and garlic.



Got the loin rubbed down and on the spit.



Got it spinning on the Performer.



Started applying the sauce when IT reached about 110.

 
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Sprouts on indirect for about 25 minutes.



Got the red potatoes and garlic cloves going on the camp stove.



Almost there.



Pulled at 140-145 IT.



Sprouts done.



After a brief rest sliced it up.



Bread too,



Dinner time.



This was a really fun cook. The pork and potatoes were delicious. The sprouts were good, but probably not my favorite recipe. Lots of left overs too. Thanks for looking everyone!
 
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Cliff, that looks amazing. I'm gonna have to try that with brussel sprouts, never thought of cooking them in a sauce.
 
Food looks great and nice pics too.

What Nikon are you shooting with? I found when first trying to learn, it was easy to use Aperture Priority (or sometimes shutter priority) Mode. That allows you to change just the aperture (depth of field), for example, and the camera will adjust shutter speed and ISO for you.
 
JimK said:
Food looks great and nice pics too.

What Nikon are you shooting with? I found when first trying to learn, it was easy to use Aperture Priority (or sometimes shutter priority) Mode. That allows you to change just the aperture (depth of field), for example, and the camera will adjust shutter speed and ISO for you.
Click to expand...

I've got the Nikon d7100 Jim. Thanks for the tip also. Will definitely work with that.
 
Cliff -
Great shots of all the prep work and plated food! That glaze must have had amazing flavor. Good choice on the recipe...I like Adam Perry Lang's books too.
 
Amazing cook Cliff, homerun for sure, that glaze looks outstanding. Great pics also.
Been making Saturday bread too, but got some Levain I had in the fridge for a month or so up and running again so I'm going to get a couple of Field Blend #2 going later this week for a little change.
 
Great looking feast Cliff! Your pictures look really good! I also have been trying to move out of auto mode with my Nikon and found that using Aperture mode has been giving me the best results.
 
My goodness Cliff! Hard to come up with words to describe that cook! You and me are on the same cooking plane because I face-plant your pics so often. Great Stuff!!

PS Kim was looking at your post and said "Hey, there's an old Club Aluminum Pot"! We used to have some before our fire a few years ago.
 
Cliff, another triumph! You provide not only great pictures of superb food, but also fantastic menu's. Way to go!
 
Cliff, you nailed that one and it all looks delicious. Interesting on the sprouts will have to give it a try , always looking for new ways to cook them.
 
Thank you for the nice comments everyone.

Robert T said:
PS Kim was looking at your post and said "Hey, there's an old Club Aluminum Pot"! We used to have some before our fire a few years ago.
Click to expand...

I've had that pot for years Robert. I've held on to it and use it quite often for outside use either on the camp stove or grill, usually for something fast and simple like.... boiling potatoes. Kim knows her cookware.
 
Wow, that glaze looks crazy good, and so simple. Will have to try to replicate.
Thanks for sharing.
 
Wow Cliff, this cook has it all, rotisserie pork, bread, spuds and some one of a kind brussels sprouts. Two thumbs up.
 
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