FREE DELIVERY ON ALL ORDERS OVER £30! 

What you will need:

1 pork loin (deboned)

 

Dry Rub:

 1 tbsp LumberjAxe Sweet Barbeque Rub

 

Wet Rub:

 1 tbsp honey

 2 tbsp Dijon mustard

 ½ cup brown sugar

 2 cloves garlic (minced)

​

Glaze:

 ¼ cup balsamic vinegar

 1 ½ cup brown sugar

 2 tbsp Dijon mustard

 2 tbsp apple juice

​

 

Method:

 

1. Remove all heavy silver skin from the loin. Use the dry rub (LumberjAxe Sweet Barbeque Rub) and give the inside of the pork a good dusting, making sure that it is spread evenly. Then use butcher twine to tie up the pork loin in a roll.
 

2. In a bowl, add all the wet rub ingredients and stir well. Apply the wet rub, making sure that you use it liberally and that all the pork is fully covered.
 

3. Then apply more dry rub (LumberjAxe Sweet Barbeque Rub) over the wet rub on the outside of the pork loin for more flavour and texture.
 

4. In a saucepan, add all the glaze ingredients making sure that it doesn’t come to boil and mix well. Once all blended, take off hob and allow to cool.
 

5. Place your pork loin on your rotisserie spit on indirect method and cook at 200°C for about 45-60mins. (if you don’t have a rotisserie place on grill on indirect method).
 

6. Start applying the glaze when the internal temperature of the pork hits around 50-52°C which will allow it to caramelise for the remainder of the cook. 

 

7. Once the pork has an internal temperature of 61-62°C take off barbecue and place a tea towel over the pork and allow to rest for 15 minutes.

 

 

BBQ - Light the barbecue using the three-zone configuration (bank the charcoal on each side leaving the middle clear). Get the coals on the barbecue to a consistent heat of between 190°C to 200°C.

 

Cook’s Note – Serve with Brussels Sprouts Skewers (dusted in LumberjAxe Sweet Barbeque Rub) and Roasted Butternut Squash.

​

 

 

Many thanks to testosteroneandtongs.com for supplying us with this recipe. Head on over for more ideas!