Boneless Pork Loin on the Rotisserie with Beer Sauce and Sauerkraut

It is Oktoberfest time at Broil King HQ.    Grab your lederhosen and beer steins and join us in celebrating with this German-inspired recipe.

4 lb boneless pork loin
1/2 cup Dijon mustard
1 medium onion, finely chopped
1/2 cup honey
3 cups beer
2 tbsp vegetable oil
salt and freshly ground black pepper

In a large saucepan, stir together the mustard, onion, honey, beer and vegetable oil. Bring marinade just to a boil, stirring, and remove from heat.
Let cool to room temperature.

Sprinkle pork loin with salt and pepper. Place meat in a large, resealable plastic bag or in a glass dish large enough to hold it. Pour in 2 of the marinade turning occasionally. Refrigerate at least 8 or up to 24 hours. Let stand at room temperature for 40 minutes before barbecuing.

Set up the barbecue for rotisserie cooking, placing a drip pan below. Heat barbecue to about 400°F, and place the pork on the spit in the barbecue. Click here for instructions on rotisserie set up.

Reduce heat to MEDIUM LOW, about 375°F. Cook about 12 hours, until it is golden brown and the internal temperature reaches 155°F.

Let rest, tented with foil on a platter about 20 minutes. Meanwhile, place the pan of prepared sauerkraut on the grill to heat through. Bring remaining marinade to a boil, and reduce slightly, about 5 minutes.

To serve: Spoon sauerkraut around the pork, and pour the reduced marinade over top.

Prost!

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