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Rotisserie Pork Loin Roast with Watermelon Barbecue Sauce

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.


  • 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
  • tsp. red pepper flakes
  • 2 center-cut pork loin roasts (about 5 lbs.), tied together
  • olive oil
  • salt
  • freshly ground black pepper


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.

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recipe type

Main Courses


Cuisine at Home


12 servings




Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.