Tender pork loin with a glossy honey-mustard crust, balanced with cider vinegar and thyme.
Serves: 6
Prep: 15 minutes
Cook: 55–75 minutes
ROTISSERIE SETUP
Standard rotisserie rod and two forks
INGREDIENTS
• 1 centre-cut pork loin, 1.5–1.8 kg
• 2 tbsp Dijon mustard
• 2 tbsp wholegrain mustard
• 2 tbsp honey
• 1 tbsp apple-cider vinegar
• 1 tbsp olive oil
• 2 tsp fresh thyme leaves
• 1½ tsp salt
• ½ tsp black pepper
METHOD
1. Mix both mustards, honey, vinegar, oil, thyme, salt and pepper. Reserve one-third in a clean bowl for glazing.
2. Coat the pork with the remaining mixture. Tie if needed to create an even cylinder.
3. Set the BBQ for medium indirect heat, about 180°C. Centre the pork on the rod and tighten the forks.
4. Cook with the lid closed, brushing with the reserved clean glaze during the final 20 minutes.
5. Remove when the centre reaches 63°C. Rest for at least 3 minutes, preferably 10, then slice.
FIRE NOTE
Add the honey glaze late so the sugars caramelise without burning.
Always use a reliable instant-read thermometer and follow the safety instructions for your BBQ and rotisserie equipment.