Rotisserie-Grilled Cajun Pork Roast
- In a bowl, combine all the sauce ingredients. Rub the tenderloin with the 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 71°C (160°F). Transfer to a cutting board, tent loosely with foil and let rest for 15 minutes before slicing.
: The Ricardo magazine