It is Oktoberfest time at Broil King HQ. Grab your lederhosen and beer steins and join us in celebrating with this German-inspired recipe. 4 lb boneless pork loin 1/2 cup Dijon mustard 1 medium onion, finely chopped 1/2 cup honey 3 cups beer 2 tbsp vegetable oil salt and freshly ground black pepper In …
Boneless Pork Loin on the Rotisserie with Beer Sauce and Sauerkraut Read More »
It is Oktoberfest time at Broil King HQ. Grab your lederhosen and beer steins and join us in celebrating with this German-inspired recipe.
4 lb boneless pork loin
1/2 cup Dijon mustard
1 medium onion, finely chopped
1/2 cup honey
3 cups beer
2 tbsp vegetable oil
salt and freshly ground black pepper
In a large saucepan, stir together the mustard, onion, honey, beer and vegetable oil. Bring marinade just to a boil, stirring, and remove from heat.
Let cool to room temperature.
Sprinkle pork loin with salt and pepper. Place meat in a large, resealable plastic bag or in a glass dish large enough to hold it. Pour in 2 of the marinade turning occasionally. Refrigerate at least 8 or up to 24 hours. Let stand at room temperature for 40 minutes before barbecuing.
Set up the barbecue for rotisserie cooking, placing a drip pan below. Heat barbecue to about 400°F, and place the pork on the spit in the barbecue. Click here for instructions on rotisserie set up.
Reduce heat to MEDIUM LOW, about 375°F. Cook about 12 hours, until it is golden brown and the internal temperature reaches 155°F.
Let rest, tented with foil on a platter about 20 minutes. Meanwhile, place the pan of prepared sauerkraut on the grill to heat through. Bring remaining marinade to a boil, and reduce slightly, about 5 minutes.
To serve: Spoon sauerkraut around the pork, and pour the reduced marinade over top.
Prost!
