3/4 cup (180 ml) ketchup

2 tablespoons (30 ml) brown sugar

2 tablespoons (30 ml) chili powder

1 tablespoon (15 ml) red wine vinegar

1 tablespoon (15 ml) dried thyme

2 teaspoons (10 ml) garlic salt

2 teaspoons (10 ml) hot pepper sauce (or to taste)

1 teaspoon (5 ml) ground coriander

1 teaspoon (5 ml) ground cumin

1 pork tenderloin (approximately 1.5 kg/3 lb) boned and trimmed of fat

In a bowl, combine all the sauce ingredients. Rub the tenderloin with sauce; reserve the remaining sauce for basting. Refrigerate the tenderloin, ideally for 4 hours.

Preheat the grill, setting the burners to medium. Centre the tenderloin lengthwise on the spit and adjust on the rotisserie.

Start the rotisserie and close the cover. Baste with the marinade several times during cooking. Grill until a thermometer inserted in the meat reads 63°C (145°F).

Transfer to a cutting board, tent loosely with foil and let rest for 15 minutes before slicing.

In Recipes-list.com we have selected the most viewed recipes from category - Pork . Enjoy the best recipes specially selected for you! Rotisserie-Grilled Cajun Pork Roast is the right choice that will satisfy all your claims.