Are you looking for a show-stopping main course that’s surprisingly easy to make? Look no further! This pork tenderloin rotisserie recipe delivers incredibly juicy and flavorful pork, perfect for a weeknight dinner or a special occasion. Forget dry, tough pork – this method guarantees tender, succulent meat every time. It's one of those delicious dishes that's surprisingly quick to prepare, making it an ideal addition to your healthy meals repertoire.
Ingredients:
- 1 (1.5-2 pound) pork tenderloin, trimmed of silver skin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
Instructions:
Preparing the Pork Tenderloin:
- Pat the pork tenderloin dry with paper towels. This helps the seasoning adhere better and promotes crispier skin.
- In a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using).
- Rub the spice mixture all over the pork tenderloin, ensuring it's evenly coated.
Roasting the Pork Tenderloin:
- Preheat your rotisserie to medium-high heat (around 375°F or 190°C).
- Carefully place the seasoned pork tenderloin onto the rotisserie spit, ensuring it's balanced and secure.
- While the pork is roasting, prepare the glaze. In a small saucepan, combine the apple cider vinegar, brown sugar, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the sauce has thickened slightly (about 5-7 minutes).
- Roast the pork tenderloin for approximately 45-60 minutes, or until the internal temperature reaches 145°F (63°C) using a meat thermometer. During the last 15 minutes of cooking, baste the pork generously with the glaze every few minutes. This adds incredible flavor and a beautiful glossy finish.
Resting and Serving:
- Once cooked, remove the pork tenderloin from the rotisserie and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork.
- Slice the pork tenderloin against the grain into ½-inch thick slices. Serve immediately and enjoy!
Tips for Perfect Pork Tenderloin:
- Don't overcook! Overcooked pork tenderloin can be dry and tough. Use a meat thermometer to ensure it reaches the safe internal temperature of 145°F (63°C).
- Let it rest: Allowing the pork to rest is crucial for retaining its juiciness.
- Adjust the seasoning: Feel free to customize the spice rub to your liking. Experiment with different herbs and spices to create your signature flavor profile. Consider adding rosemary, thyme, or sage for an earthy flavor.
- Make extra glaze: You might find yourself wanting more of that delicious glaze! It's great as a dipping sauce or even on roasted vegetables.
Variations:
- Honey Garlic Glaze: Substitute honey for the brown sugar in the glaze for a sweeter and more savory flavor.
- Maple Dijon Glaze: Replace the brown sugar with maple syrup for a delightful maple-Dijon combination.
- Herb-Crusted Pork Tenderloin: Add fresh herbs like rosemary, thyme, and sage to the spice rub for an aromatic twist.
Nutritional Information (per serving, approximate):
This will vary based on the size of the tenderloin and serving size. For a 1.5 lb tenderloin serving 4, a single serving would roughly contain:
- Calories: Approximately 300-350
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
This easy recipe for pork tenderloin on a rotisserie is a guaranteed crowd-pleaser. It's a perfect quick dinner idea that's both delicious and impressive. Enjoy your homemade cooking experience!