Rotisserie Pork Loin with Moroccan Spices

There's something genuinely magical about watching a pork loin turn slowly on a rotisserie — the fat bastes the meat as it spins, the spices form a gorgeous crust, and the smell alone will have the neighbours peering over the fence. This Moroccan-spiced version takes things up a notch with warm, earthy flavours — cumin, coriander, cinnamon, and smoked paprika — that are a world away from your usual barbecue rub. It's an impressive centrepiece with very little hands-on effort once it's on the spit.

Ingredients

• 1.5kg pork loin, trimmed and tied
• 3 tbsp (45ml) olive oil
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1½ tsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp cayenne pepper
• 1½ tsp flaky sea salt
• 1 tsp freshly ground black pepper
• Zest of 1 lemon
• 2 tbsp (30ml) lemon juice
• Small bunch of fresh coriander, to serve
• Lemon wedges, to serve

Method

1. Mix the olive oil, garlic, cumin, ground coriander, smoked paprika, cinnamon, ginger, cayenne, salt, pepper, lemon zest, and lemon juice together in a small bowl to form a paste.
2. Pat the pork loin dry with kitchen paper, then rub the spice paste all over, making sure to get it into any nooks and crannies. Cover and refrigerate for at least 2 hours, or overnight if you have the time — the flavour payoff is worth it.
3. Remove the pork from the fridge about 30 minutes before cooking to take the chill off.
4. Set up your rotisserie and preheat your grill for indirect heat at around 180–190°C. Thread the pork loin onto the rotisserie spit, making sure it's balanced and secure so it turns evenly.
5. Cook the pork on the rotisserie for approximately 1 hour to 1 hour 15 minutes, depending on thickness. The self-basting action of the spinning meat keeps it wonderfully moist and builds a beautiful spiced crust.
6. Use a meat thermometer to check the internal temperature — you're looking for 75°C in the thickest part. Remove from the spit, tent loosely with aluminium foil, and rest for 10–15 minutes before carving.
7. Slice and serve with fresh coriander scattered over the top and lemon wedges on the side. Flatbreads and a simple yoghurt sauce make excellent accompaniments.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.