Rotisserie Pork Loin Roast

This grilled rotisserie pork loin roast is perfect for any summer BBQ. Serve it alongside some baked potatoes, corn on the cob and cole slaw!

A serving board with sliced pork roast, baked potatoes and corn on the cob.

A gas grill is a versatile way to cook many different cuts of meat. I absolutely love using the rotisserie on my grill and will often look for new things to cook this way. Rotisserie pork loin roast is one of my favourite things to cook on the grill. This type of roast is perfect for a rotisserie and it comes off the grill so juicy and there is so much flavour. 

A close up of sliced pork roast.

Cooking a pork loin roast on the rotisserie is so easy. Since this type of roast is boneless it will go on the spit rod very easily. Every time I make this recipe, people just love it and the roast gets gobbled right up. 

Pork loin roast on a spit.

Prepare the Pork Loin Roast

Pork loin is a lean roast with very little fat. But, if you find that your cut of meat has any excess fat, feel free to trim that off. Tying the roast up with some butcher twine gives the roast an even shape which is great for cooking on  rotisserie. My local butcher does this for me, but it can also be done at home.

Thread the spit rod through the roast, trying to ensure that it is as close to the centre of the meat as possible. This allows the roast to turn smoothly on the rotisserie. Press the rotisserie forks into the sides of the roast and tighten.

Grilling tip: Before the grill is hot, place the spit rod and roast into place on the grill. This allows you to adjust the position of the meat so that it is directly centre to the back rotisserie burner, if you have one. Once the roast is in the right location on the rod, tighten the forks so that it will not move while it is turning. Take the spit rod off the grill so you can then preheat the grill.

Generously seasoned pork roast ready to go on the grill.

Season the Meat

The spice mixture used for this rotisserie pork loin is a BBQ rub blend that I love to use for many different cuts of meat. This rub will give the pork a great BBQ flavour.

Make sure to be generous with the seasoning and rub it all over the meat, ensuring you get into all the folds and creases of the pork.

If you want to try a different type of seasoning, then check out any of these rubs which will also work great for this pork loin.

Pork roast on a rotisserie spit.

Heat the Grill

Preheat the grill to medium high. I aim for the temperature to be between 400-450F. 

If your grill has the back rotisserie burner, make sure to light that. For main burners, I like to only use the outer burners and leave the middle burner off for rotisserie grilling. This allows for a more surrounding ambient heat to cook the roast, instead of a direct heat coming from underneath.

Once the grill has been preheated, place the spit rod with the roast onto the grill and turn on the  rotisserie motor. Make sure that the rod is turning slowly and then close the lid. 

Grilling Tip: I like to use a drip pan when I do rotisserie on the grill. Sure a pork loin will not have near the drippings compared to something like a rotisserie whole chicken. But, still, the drip pan will catch any drippings that does fall and it will ensure your grill is nice and clean for your next cook.

Rotisserie pork roast ready to come off the grill.

One of the great things about grilling a rotisserie pork loin is that it truly is a set it and then forget about it type of cooking. This does not need much attention and it is actually better to keep the lid closed as much as possible. 

Cook the roast until it reaches an internal temperature of 145F when checked with a digital thermometer. For a 3 pound roast, this should take around 90 minutes. Be aware that roasts can vary in shape and every grill is different, so judging doneness by the internal temperature is far more reliable than cooking based on time.

Grilled pork roast resting on a cutting board.

Rest the Roast

Once the roast comes off the grill, let it rest for about 10 minutes. This allows the juices to draw back into the meat and it also allows the spit rod and metal forks to cool down, so they can be removed more easily.

Overhead picture of sliced pork roast.

Once the rotisserie pork loin roast has finished resting, slice it up. Since it is boneless, the roast will slice very easily.

This pork roast is juicy and the seasoning packs every bite with so much flavour. If desired, you can also serve this meat with your favourite BBQ sauce. We love it with baked potatoes and corn on the cob. A great summer meal!

A serving platter with pork roast, potatoes and corn.

Here are a few other recipes that go very well with this pork loin.

Rotisserie Pork Loin Roast

A serving platter with pork roast, potatoes and corn.
5 out of 5
4 reviews
Easy recipe for how to cook a boneless pork roast on a gas grill using a rotisserie spit. This is perfect for any summer BBQ!
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 10 minutes
Total Time: 1 hour 50 minutes
Servings: 6


  • 3-4 pound boneless pork loin roast


  • 2 tbsp paprika
  • 2 tbsp white sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne


  • Trim the pork roast of any excess fat. Using butcher’s twine, tie up the roast.
  • Skewer the roast onto the spit rod, using the rotisserie forks to hold it in place. Test the location on the rod by placing it on the grill and adjust the location of the roast by sliding it on the rod until it is in the centre of the heat.
  • Mix together all the BBQ rub seasoning ingredients and generously rub it all over the roast.
  • Preheat the grill to medium high heat and a temperature ranging from 400-450F.
  • Place the spit rod with the roast on the grill and turn on the rotisserie motor. Place a dip pan underneath the roast. Close the lid and cook until the roast is done and once the internal temperature of the meat reaches 145F.
  • Once the roast is finished cooking, take it off the grill and remove it from the spit rod. Let it rest for about 10 minutes before slicing.


Per serving:

Calories: 324kcalCarbohydrates: 6gProtein: 51gFat: 10gSaturated Fat: 3gCholesterol: 143mgSodium: 501mgFiber: 1gSugar: 4g

Nutrition Disclaimer



A serving board with sliced pork roast, baked potatoes and corn on the cob.

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5 from 4 votes (3 ratings without comment)

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Recipe Rating

1 comment

  • 5 stars
    I’ve made similar recipe before. I love using darker fattier cuts of pork like shoulder, looks delicious!!

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