Maple Glazed Pork Roast

Ingredients

1/2 cup Kosher Salt or 1/3 cup of regular salt

2/3 cup Sugar

2 cup Water

1 cup Cider Vinegar (you also can use white distilled vinegar)

2 lbs Pork Loin trimmed

2 tablespoon Dijon mustard

2 tablespoon Maple Syrup (you can also use honey)

Servings: 4

Directions

This recipe needs to be prepared 24 hours in advance.

To prepare the brine for the roast, boil the 2 c of water. Pour the water over the salt and the sugar. Let dissolve. Place brine in the refrigerator to chill. When cold add vinegar. Cover the pork loin with the brine and refrigerate 24 hours.

After brining, remove the pork from the liquid and blot dry. Set the pork loin on the spit. Set the forks on the meat without puncturing, to help hold the meat so it does not spin freely. (Puncturing the meat with the forks would cause more juices to come out of it.) Make sure the roast is balanced properly (refer to your owners’ guide, page 11) Oil the roast lightly. Turn the rotisserie burner on and place the spit on the closest position to the burner. Keep the lid closed during the roasting.

To prepare the glaze: Simply combine the maple syrup and the mustard. Cook the meat to an internal temperature of 130 degrees. Continue cooking the roast until you reach an internal temperature of 140 degrees. As always with roasted meat, let the roast rest of 3 to 4 minutes before slicing it. Make sure that all equipment that comes into contact with the raw meat is properly cleansed with antibacterial cleanser (or bleach) to avoid cross-contamination.

Recommendations

This roast goes very well with the grilled potato salad.