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1
Place all of the ingredients except the pork in a blender and blend until smooth; set aside.
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2
Have 6 (16-inch) lengths of butchers twine ready.
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3
To butterfly the pork, place the meat on a cutting board with one end pointing toward you.
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4
Slice lengthwise down the center, almost but not quite cutting through the pork, leaving about 3/4- to 1-inch thickness of meat intact.
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5
Open the pork up like a book and push on it to flatten.
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6
Starting on the left side, with the blade of the knife parallel to the cutting board and the blade facing left, slice down the length of the seam, maintaining the 3/4- to 1-inch thickness.
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7
Pull the meat open and press down to flatten.
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8
Continue cutting and flattening until the entire left half is 3/4- to 1-inch thickness.
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9
Rotate the pork and repeat on the other half.
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10
Flip the pork over so that it is cut-side down.
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11
Using your hands, rub half of the garlic mixture on the top surface of the pork.
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12
Flip the pork again and rub it with the remaining half of the garlic mixture.
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13
Starting on the right side, roll the pork into a tight cylinder.
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14
Tie it up crosswise with the twine pieces, spacing them about 1 1/2 inches apart.
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15
Trim off any excess twine.
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16
Transfer the pork loin to a baking sheet and cover it with plastic wrap.
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17
Place in the refrigerator and marinate for 2 hours.
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18
Remove the rotisserie center rod (spit) and fork prongs from an outdoor gas grill with a rotisserie attachment.
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19
Turn on the rotisserie burner, turn on the left and right grill burners to medium (leave the middle burner off), and let the grill heat to medium (about 350 degrees F to 450 degrees F).
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20
Meanwhile, load the pork onto the spit and prepare the vegetables.
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21
Slide 1 pronged fork onto the spit with the tines facing inward, setting it about 10 inches from the end of the spit, and tighten the fork halfway.
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22
Slide the spit through the center of the pork lengthwise and push the pork until its firmly embedded on the fork tines.
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23
Attach the other pronged fork with the tines facing inward and slide it down until its firmly embedded in the pork.
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24
If necessary, adjust the forks and pork so that they are centered on the spit.
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25
Tighten both forks into place; set aside.
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26
Line a rimmed baking sheet with aluminum foil.
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27
Place the bell peppers and onions on the baking sheet, drizzle with the oil, season with salt and pepper, and toss to combine; set aside.
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28
When the grill is ready, load the pointed end of the spit onto the rotisserie motor.
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29
Place the sheet of vegetables directly on the grill grates underneath the pork.
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30
Turn on the rotisserie motor, cover the grill, and cook, stirring the vegetables every 30 minutes, until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 1 to 1 1/2 hours.
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31
Turn off the rotisserie motor, rotisserie burner, and grill burners.
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32
Using potholders or kitchen towels, carefully remove the spit to a cutting board and loosen the forks.
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33
Remove the pork from the spit and remove the forks.
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34
Tent the pork loosely with aluminum foil and let it rest for at least 10 minutes.
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35
Remove the tray of vegetables from the grill and cover with aluminum foil.
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36
Cut and discard the twine from the pork.
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37
Cut the meat crosswise into 1/2-inch-thick slices and serve with the vegetables.
