- 1 cup diced seedless watermelon
- ½ cup ketchup
- 2 Tbs. fresh lime juice
- 2 Tbs. Dijon mustard
- 2 Tbs. balsamic vinegar
- 1 Tbs. light corn syrup
- ½ tsp. Tabasco sauce
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ⅛ tsp. red pepper flakes
- 2 center-cut pork loin roasts (about 5 lbs.), tied together
- olive oil
- freshly ground black pepper
Rotisserie Pork Loin Roast with Watermelon Barbecue Sauce
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Pork, For the Grill, Summer
Active Time: 15 minutes
Start to Finish: 2 hours, includes resting time.
Follow directions included with your rotisserie for pre-heating, if necessary.
Skewer the tied roast on rotisserie spit rod, sliding the rod between the two roasts and making sure that at least one fork prong is securely inserted into each roast. Rub the pork with oil and season with salt and pepper. Transfer the spit rod to the grill, place a drip pan directly beneath the pork, and turn on the rotisserie motor. Roast the pork, covered for one hour.
Purée watermelon in a blender or food processor. Strain the liquid through a fine mesh sieve to yield ½ cup and set aside; discard solids.
Simmer the watermelon juice, ketchup, lime juice, Dijon, vinegar, corn syrup, Tabasco, salt, black pepper, and pepper flakes in a small saucepan for 20 minutes.
After the pork has roasted for one hour, baste with the sauce every 10 minutes, until an instant-read thermometer registers 150°, about 30 minutes more.
Remove the pork from the grill, let it rest for 15 minutes, tented with foil, then remove from spit rod and slice.