Turnspit Roasted Dry Rubbed Pork Loin Recipe
Italian Long Hots, Grilled Shishitos, Roasted Pork Jus
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Ingredients
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Pork Loin & Dry Rub
Vegetables
Roasted Pork Jus
Method
Pork Loin & Dry Rub
- 1
Prepare pork
Remove the pork loin from the refrigerator 45–60 minutes before cooking to bring it toward room temperature. Pat dry with paper towels. Trim any large silverskin pieces but leave a thin fat cap for flavor.
- 2
Make dry rub
In a small bowl combine kosher salt, brown sugar, paprika, garlic powder, onion powder, dried oregano, cracked black pepper, and crushed red pepper flakes. Stir to evenly distribute the spices.
- 3
Apply rub
Brush the pork all over with 2 tablespoons olive oil, then rub the spice mixture evenly over the entire surface, pressing gently so it adheres. Let the rubbed pork rest uncovered on a rack in the refrigerator for at least 1 hour or up to 8 hours for deeper flavor (if refrigerating longer, take out 45–60 minutes before roasting).
- 4
- 5
Roast
Place the pork on the rotisserie spit or on the rack fat-side up. Roast at 375°F (190°C) until the internal temperature reaches 130–135°F (54–57°C) for medium (about 20–25 minutes per pound). For a 3.5 lb loin expect ~70–90 minutes. Monitor with a probe thermometer; if using rotisserie, ensure even rotation. If the exterior is darkening too quickly, tent loosely with foil for the last 15 minutes.
- 6
Rest
Remove pork from oven/spit and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes; carryover will raise temperature a few degrees to the safe medium range while keeping juices locked in.
Vegetables
- 7
- 8
Grill peppers
When the pork has about 20–25 minutes remaining, place the peppers on a hot grill (or a cast-iron grill pan) over medium-high heat. Cook, turning occasionally, until they are blistered and charred in spots — about 6–10 minutes for shishitos and 8–12 minutes for longer hot peppers. Remove to a platter and keep warm. Squeeze lemon wedges over before serving if desired.
Roasted Pork Jus
- 9
Collect pan drippings
While the pork rests, carefully pour any drippings from the roasting pan into a measuring cup or fat separator. Spoon off excess fat until about 1–2 tablespoons remain in the pan. Reserve the rest for another use or discard.
- 10
Saute aromatics
Place the roasting pan or a medium saucepan over medium heat. Add the shallot and smashed garlic to the reserved 1–2 tablespoons of fat and cook, stirring, until softened and fragrant, about 2–3 minutes. If using the roasting pan with fond (browned bits), deglaze the pan by adding the dry white wine and scraping up the browned bits with a wooden spoon.
- 11
Build the jus
Add the white wine (if using) and reduce by half, about 3–5 minutes. Add the pork or chicken stock and thyme sprigs and simmer gently until the liquid reduces and concentrates to about 1 to 1 1/4 cups, roughly 8–12 minutes. Taste and adjust seasoning with salt and pepper as needed.
- 12
- 13
Serve
Slice the rested pork loin into 1/2-inch to 3/4-inch slices. Arrange on a platter with grilled Italian long hots and shishitos. Spoon warm roasted pork jus over the pork or serve on the side.
