INGREDIENTS:

Spice Rub
¼ cup brown sugar
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 teaspoons garlic powder
2 teaspoons dry mustard
1 teaspoon Spike (or Accent) seasoning

Marinade
¼ cup Dijon or Creole mustard
2 tablespoons honey
¼ cup Tennessee Gourmet® Apple & Spice Sauce (any flavor)

1 3- to 4-pound boneless pork loin roast
2 cups water
2 cups white or cider vinegar

DIRECTIONS:

Mix Dijon mustard, honey, and Apple & Spice Sauce. Apply to pork and marinate, covered and refrigerated, 4 to 6 hours or overnight. Remove from refrigerator, liberally apply spice rub incorporating it into the marinade. Let roast come to room temperature, about 1 hour.
Prepare grill for indirect rotisserie cooking. Place pork loin on spit and secure. Cook over drip pan filled with 2 cups water and 2 cups vinegar, 1- to 1½-hours or until an internal temperature of 160° F. (Do not allow drip pan to run dry.) Remove roast from grill and allow to rest 10 minutes. Slice on bias into ¼-inch slices and serve with extra sauce for dipping.

DOWNLOAD PDF VERSION