Boneless Pork Loin on the Rotisserie With Beer Sauce and Sauerkraut

  • 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
  • 1 large bag Sauerkraut, (or 2 tins depending on availability)
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 tart apple, peeled and sliced
  • 1 tsp caraway seeds, crushed
  • salt and pepper, to taste


  1. 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.
  2. 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 occassionaly. Refrigerate at least 8 or up to 24 hours. Let stand at room temperature for 40 minutes before barbecuing.
  3. 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.*
  4. Reduce heat to MEDIUM LOW, about 375°F. Cook about 1 1/2 hours, until it is golden brown and the internal temperature reaches 155°F.
  5. 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.
  6. To serve: Spoon sauerkraut around the pork, and pour the reduced marinade over top.
  7. *Refer to using the rotisserie with the main burners guide on rotisserie set up.
  8. Sauerkraut: Drain and rinse sauerkraut lightly. In a large sauté pan equipped with a lid, heat olive oil over medium low heat on the side burner or stovetop. Add onions, and cook until translucent, about 5 minutes. Add apple slices, and continue cooking until apples are slightly softened.
  9. Add sauerkraut, caraway seeds, salt and pepper. Cover with lid. Heat for 20 minutes, or until warmed through.