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Truffle and Herb Pork Loin Roast with Marmalade Glaze

Pork loins are excellent for roasts because they are relatively inexpensive and they can take on just about any flavour profile. They are also lean and almost perfectly cylindrical, which makes pork loins ideal for spit roasting.

This rotisserie roasted pork loin was basted with truffle and herb compound butter and then brushed with a marmalade glaze to enhance the pork’s natural sweetness.

Ingredients

1.1 kg pork loin roast

Compound Butter

110 g unsalted butter, softened
½ teaspoon fresh thyme
½ teaspoon fresh rosemary
½ teaspoon fresh sage
½ teaspoon dried parsley
½ teaspoon black pepper
½ teaspoon salt
¼ – ½ teaspoon truffle oil Marmalade glaze
½ cup cranberry orange marmalade
¼ cup stock
1 tablespoon orange liqueur

Preparation

  1. Make the compound butter. Soften the butter by leaving it at room temperature for an hour. Mix together with the thyme, rosemary, sage, parsley, pepper, salt, and ¼ teaspoon of white truffle oil. Taste and add more oil if you desire.
  2. Prepare the pork loin. Either remove the pork loin fat cap or score it with a very sharp knife (see notes). Tie the roast if desired. Slather the roast with the compound butter. Spear the pork loin onto a rotisserie rod.
  3. Preheat the grill to medium high with the coals or heat elements close but not directly underneath where the rotisserie will be.
  4. Place the rotisserie rod in place on the grill and let cook until it reaches an internal temperature of 55°C, about 45 minutes to 1 hour. Replenish coals as necessary to maintain heat.
  5. Meanwhile, place the glaze ingredients in a small pot on the side burner on low heat. Simmer until reduced, about 5 minutes.
  6. Once the roast hits an internal temperature of 55°C, brush the glaze onto the pork roast and let finish cooking until the roast hits an internal temperature of 65°C (another 15-20 minutes).
  7. Let the roast rest for 5 minutes and then slice.
  • The butter doesn't have to be perfect, just get it smeared on there. It melts shortly into the cook anyway and then starts basting the meat as it spins.
  • Overhead view of my rotisserie set up. The unique charcoal tray of the Gas2Coal dual fuel grill is great for rotisserie. Not only does it pretty much eliminate flare ups from the dripping butter, it also acts as a big heat reflector, making sure that all of the heat is directed back up at the meat. All those drippings below will burn off easily the next time I start the grill up.
  • I used a cranberry orange marmalade but you can use just orange marmalade. Remember that gas grill side burners have to contend with wind and tend to run hotter than indoor burners, so set it low and keep an eye on it.
  • I like to use Char-Broil Center Cut Lump Charcoal to refuel my fire because it lights easily and puts off a cleaner smoke when it first starts up. Briquettes can smolder a rough smelling smoke when they first light up.
  • A rotisserie roasted pork loin with roasted carrots and potatoes makes for a meal worthy of a special occasion or special guests.
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