Rotisserie Pork Sirloin Roast. Once the pork loin is tied up and ready, it's time to season. This part can get a little messy - so make sure you've got a nice platter to work on. Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.

On a thawed sirloin tip roast moderately coat both sides with onion powder, garlic powder, and Season-All (or Lawry's season salt). Turns out as tender and juicy as any expensive cut roast you've ever had. For starters I took the pork loin and removed any heavy silver skin off the top. You can have Rotisserie Pork Sirloin Roast using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Rotisserie Pork Sirloin Roast

1. You need of Basil Thyme Pesto.
2. You need 1/4 cup of Store bought or homemade pesto-about.
3. You need of About 5 sprigs fresh thyme minced- I left used stems also.
4. You need of Pork Roast.
5. Prepare 1 of pork roast- mine was 3 lb sirloin & bone-in.
6. Prepare of Basil Thyme pesto.

Then I used butcher twine to tie it up (it helps the pork loin hold it's shape). It's fairly simple, you just work down the pork loin tying nots. If you get your pork loin from a butcher, they can do this step for you. Pork sirloin roasts are also called pork hipbone roast, pork loin end roast, and loin pork roast.

Rotisserie Pork Sirloin Roast step by step

1. Mix the pesto and minced thyme together- I did this in a food prossessor when making the pesto.
2. Pull pork roast out of refrigerator about an hour before cooking to bring up to room temp. Rinse and pat dry roast..
3. Rub a 1/4 cup of pesto over entire roast making sure to rub it into meat so it doesn't just fall off while cooking..
4. Truss your roast..
5. Insert roasting spit and forks into roast. Make sure to get spit as centered and even as possible..
6. Set Vortex to "roast" option at 380* for 1 hour you can add more time later if needed..
7. When ready to "add food" put your roast in and let cook. I let it rest for 10 min in the Vortex when it finished cooking..

It is a lean meat from the hip and the backbone. It is not as expensive as pork tenderloins. Pork sirloin is very difficult to carve, especially if it is bone-in. Thus, one needs to ask their butcher to bone, roll. Pork roasts do great on a rotisserie.