Rotisserie Roast Pork

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Posted in response to a request for rotisserie recipes. This is a great way to make a pork roast if you have access to a rotisserie. Times are estimated as I don't know what size roast you want to use. Excellent taste!


  1. Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
  2. Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
  3. Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
  4. Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
  5. Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
  6. Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
  7. Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
  8. Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
  9. Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.
Most Helpful

We enjoyed this delicious roast very much,several times in fact. I used a 6 lb.double boneless loin(brought at Costco)already tied with string.I used 4 garlic cloves,next time I will use more. I used ground thyme.I cooked the roast 2 hours,and it was perfect!! Thank you,Tish for sharing your recipe:0)

Chef 920429 December 12, 2002

Simple! The great thing about this recipe is that it doesn't require any marinade time, but the flavor still is good. Good for a last minute dinner.

agileangus June 20, 2005

This was excellent with wonderful flavor. I did use a bit more garlic (about 5 cloves), cut each clove into about 4 pieces and assaulted my roast from every possible angle with a tiny slit and piece of garlic! lol This gave the roast a wonderful garlic taste but not overpowering. I used ground thyme and added some black pepper. I also used the drippings to make gravy. Mmm-mmm good! We had this leftover in sandwiches for a few days (this was a mammoth roast from Costco) and it was so tender. I'd recommend for anyone to give this recipe a try. Thanks for posting!

-Tulip- June 17, 2003