This recipe is outstanding when cooked on the rotisserie option on a barbecue grill, however it can also be cooked indoors in a traditional oven. The secret to this delicious pork is the rub. The combination of the fennel seed and the corriander mixed with freeze dried coffee and garlic is sensational.
In my opinion, these flavors of this rub truly bring out the very best in the pork. Layer them with bbq flavor and you get amazing smokey sweet pork offset with the spicy hues of corriander and the bright licorice tones of fennel. Not to mention the yummy garlic and slight shade of coffee.
In the summer this dish is a home run with fresh grilled peaches. But since I love to cook this dish all year round, I’ve found in the winter, it works beautifully with apples simmered in sweet ginger butter. Sometimes I also add mangos or pears.
As a second side, I like a simple sauteed spinach or kale. I love the visual appeal of three colors on the plate, so I usually serve it with a fruit and a green. Since the pork is rich and filling, I avoid a starch. However, my guys also love it with old fashioned mac and cheese. But they love that side with everything.
Best of all, this recipe does not need a lot of fussing. You basically prep the meat with the rub and let it roast on the rotisserie for a couple of hours. The sauce is quite simple as well. As with most sauces, the key is the drippings from the meat, homemade stock, good wine and fresh herbs.
- 3-4 lb bone-in pork tenderloin
- 16 cloves garlic, reserve 4
- 4 tbsp fennel seed
- 4 tbsp corriander
- 2 tbsp freeze dried coffee
- 1 tbsp garlic powder
- salt and pepper
- kitchen twine
- For the sauce:
- 2 tbsp evoo
- 4 cloves garlic
- 2 small shallots
- 1 cup beef stock
- ⅓ cup wine
- 1 tbsp fresh thyme
- pan drippings
- Preheat Rotisserie Grill to 350º. Take the rotisserie spear and skewer the meat straight through the center lengthwise.
- Cut fresh garlic into halves lengthwise. Make 15 very shallow cuts in the pork and insert garlic. You can also push some of the cloves down into the natural cavities of the meat. Salt and pepper, then secure the meat with 4 to 5 pieces of twine, approximately 1-2 inches apart.
- Make Rub: Combine fennel seed, coriander, coffee, garlic powder. Mix well. Massage the rub all over the outside of the pork loin. Reserve any extra seasoning rub that falls off meat.
- Attach rotisserie skewer inside barbecue grill. Place a rectangular pan under the meat to catch the drippings. Close the hood and let cook for 1½ to 2 hours, or until the meat is darkly seared and the temperature reaches 150º with a meat thermometer.
- While meat is cooking prepare ginger apples. In a heavy saucepan, heat butter on medium, add ginger and saute for 2 minutes. Add apples and stir in sugar, lemon juice and a pinch of salt. Let simmer for 15 to 20 minutes until soft. Keep warm until ready to serve.
- Remove meat from grill and let rest, covered with foil, while you prepare the sauce.
- Heat evoo on medium in a saucepan. Cook shallots and garlic for 4 minutes, add stock and drippings from pan. Bring to a quick boil, then reduce to simmer. Add wine and thyme. Cook for ten minutes, then strain.
- Slice meat and pour sauce on top. Serve the pork with a side of apples simmered with ginger butter. Garnish with fresh thyme.
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