Rotisserie Mustard Crusted Pork Loin

1. 1

   ["1. In food processor, add mustards, syrup, thyme, garlic, pepper and salt", "2. Mix on high until ingredients are well combined, set aside", "3. Remove pork loins from brine, rinse and pat dry", "4. Score fat on top of loins into approximately 1"" diamond patterns (careful not to cut into the pork). Truss loins if necessary", "5. Line work surface with plastic wrap", "6. Completely rub mustard crust over entire surface of pork roast", "7. Loosely cover with plastic wrap", "8. Refrigerate for approximately 5-6 hours", "9. Repeat with 2 remaining loins", "10. Prior to cooking, remove loins from refrigerator, let rest at room temperature for 30 minutes", "1. Pre-heat rotisserie to medium heat", "2. Holding the spit parallel to the table, skewer the center of the pork loin and push all the way through", "3. Slide prongs into ends of pork loins, tighten screws", "4. If needed, add more mustard crust to loin", "5. Place spit in rotisserie and cook until to an internal temperature of 140 degrees, approximately 30 to 50 minutes depending on size of loins", "6. Let rest for 10-15 minutes before carving into approximately 2"" thick slices"]

* Per serving · 4 servings · Values may vary.

No additional tips available.