I love this recipe, only cooked it twice but it’s on my list of favourite BBQ dishes! It’s a recipe by Scott Rea and the YouTube video can be seen here: https://www.youtube.com/watch?v=Ev2CDEM4aC0
I got the Pork Loin from Martin’s Meats and went for a 2kg Gloucester Old Spot Pork Loin for a shade under £18. The meat is great quality, really recommend it: http://martinsmeats.com/shop/old-spot-loin-of-pork-boned-and-rolled/
Now, you need to do a bit of amateur butchery on the pork loin to flatten it out before it is stuffed then rolled (Keep the fat cap and rind on it – the crackling at the end is amazing). It sounds far scarier than it actually is, get a sharp knife and watch Scott’s video a couple of times – it’s actually pretty easy. Again, I would recommend the Fibrox Boning Curved Narrow/Flex Knife 15cm. (looks like this:)
My notes for the stuffing from Scott’s video:
- Sage (Fresh if possible, dry otherwise)
- 1x Onion (chopped fine and sauteed)
- 1x Apple (Grated)
- 1x Lemon (Zest and half the juice)
- Parsley (Fresh and chopped fine)
- Breadcrumbs (handful)
- Sausage meat (1 pound)
- Salt and Pepper
Once you have the stuffing ready (and mixed) stuff the flat loin leaving a gap of about 1/2 inch on the edges (sided plus top/bottom) then roll it. You need to tie the rolled loin with some butchers twine, Scott has a great video on his site showing how to tie butchers knots: https://www.youtube.com/watch?v=vsKVXjHsdKg
I tie the middle first, then to the left and right of that middle wrap/knot, then in between those 2 and the middle one and then the ends. 7 or 8 knots in total. (appreciate this doesn’t make much sense, the picture below explains better!)
Once it’s all tied up wrap it in cling film and leave in the fridge for 2 hours.
After 2 hours bring it out the fridge and remove the cling film then insert the rotisserie bar through the centre and stick the spikes in on each end:
Time to bbq: 20 minutes at 230c then 30 minutes per pound at 190c (or as close to these temps as you can get) – Keep checking the internal temperature with a thermapen.
2kg is about 4.5 pounds so 20 minutes then 30 minutes x 4.5 = 2h 15m or 2h 35m in total. Mine didn’t take this long and was about ready close to 2 hours. I took it off before it hit 70c internal.
The black bits on the outside are the best bit and are the chef’s treat before anyone else spots them!
I used a lot of cherry wood chunks whilst this was cooking, that’s what the pink colour is on the inside 🙂