Boneless Pork Loin On The Rotisserie With Beer Sauce And Sauerkraut
4 lb boneless pork loin
1/2 cup Dijon mustard
1 medium onion, finely chopped
1/2 cup honey
3 cups beer
2 tbsp vegetable oil
salt and freshly ground black pepper
1 large bag Sauerkraut, (or 2 tins depending on availability)
1 tbsp olive oil
1 onion, sliced
1 tart apple, peeled and sliced
1 tsp caraway seeds, crushed
salt and pepper, to taste
In a large saucepan, stir together the mustard, onion, honey, beer and vegetable oil. Bring marinade just to a boil, stirring, and remove from heat. Let cool to room temperature.
Sprinkle pork loin with salt and pepper. Place meat in a large, resealable plastic bag or in a glass dish large enough to hold it. Pour in 2 of the marinade turning occassionaly. Refrigerate at least 8 or up to 24 hours. Let stand at room temperature for 40 minutes before barbecuing.
Set up the barbecue for rotisserie cooking, placing a drip pan below. Heat barbecue to about 400°F, and place the pork on the spit in the barbecue.*
Reduce heat to MEDIUM LOW, about 375°F. Cook about 1 1/2 hours, until it is golden brown and the internal temperature reaches 155°F.
Let rest, tented with foil on a platter about 20 minutes. Meanwhile, place the pan of prepared sauerkraut on the grill to heat through. Bring remaining marinade to a boil, and reduce slightly, about 5 minutes.
To serve: Spoon sauerkraut around the pork, and pour the reduced marinade over top.
*Refer to using the rotisserie with the main burners guide on rotisserie set up.
Sauerkraut: Drain and rinse sauerkraut lightly. In a large sauté pan equipped with a lid, heat olive oil over medium low heat on the side burner or stovetop. Add onions, and cook until translucent, about 5 minutes. Add apple slices, and continue cooking until apples are slightly softened.
Add sauerkraut, caraway seeds, salt and pepper. Cover with lid. Heat for 20 minutes, or until warmed through.
Recipe from Gathering Around The Grill Cookbook