Rotisserie Stuffed Bacon-Wrapped Pork Loin with Chutney

This is a real showstopper for the rotisserie — a pork loin butterflied open, stuffed with a herby filling, wrapped in streaky bacon, and slowly spun over the coals until golden and caramelised. The English chutney glaze ties everything together beautifully. It looks impressive, but the rotisserie does most of the hard work for you.

Ingredients

For the pork

• 1 x 1.2–1.5kg pork loin, butterflied open (ask your butcher to do this)
• 150g rindless streaky bacon rashers
• Salt and freshly ground black pepper

For the stuffing

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 100g fresh breadcrumbs
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp finely grated lemon zest
• 30g dried apricots, finely chopped
• Salt and black pepper to taste

For the chutney glaze

• 4 tbsp good-quality English chutney (a chunky fruit or Branston-style works well)
• 1 tbsp wholegrain mustard
• 1 tbsp runny honey
• 1 tsp cider vinegar

Method

1. Start with the stuffing. Heat the olive oil in a frying pan over a medium hob. Soften the onion for 5–6 minutes until translucent, then add the garlic and cook for another minute. Remove from the heat and stir in the breadcrumbs, thyme, parsley, lemon zest, and dried apricots. Season well and leave to cool completely.
2. Lay the butterflied pork loin flat on a board, cut side up. Season generously with salt and pepper. Spread the cooled stuffing evenly over the surface, leaving a 2cm border around the edges.
3. Roll the pork loin tightly back into a cylinder. Lay the bacon rashers out on your board, slightly overlapping, and place the rolled pork at one end. Roll the pork in the bacon to wrap it fully. Tie the joint at 3–4cm intervals with butcher's twine to hold its shape during cooking.
4. Mix together the chutney, wholegrain mustard, honey, and cider vinegar in a small bowl to make your glaze. Set aside.
5. Set your rotisserie up for indirect heat at around 180°C. Thread the pork loin onto the rotisserie spit, ensuring it's well balanced and centred. Secure the forks firmly.
6. Cook the pork on the rotisserie for approximately 1 hour 15 minutes to 1 hour 30 minutes, depending on the thickness of the joint. In the last 20 minutes of cooking, brush the glaze over the pork every 5–7 minutes, letting each coat caramelise before applying the next.
7. The pork is ready when it reaches an internal temperature of 75°C at the thickest part (away from the spit rod). Remove from the rotisserie, tent loosely with aluminium foil, and rest for 10–15 minutes before slicing.
8. Slice thickly and serve with any remaining warmed chutney on the side.

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