Spit-Roasted Cinnamon Pork
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Ingredients
| 3-1/2 to 4 lb. | pork loin, center cut and boned | | 2 tbsp. | cinnamon | | 2 tsp. | salt | | 1 tsp. | freshly ground white pepper | | 2 tsp. | sugar | | 1/2 cup | finely grated onion | | 4 cloves | garlic, minced | | 1 to 3 tbsp. | soy sauce |
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Instructions
Prepare the pork for the rub by scoring the surface in 1-inch diamonds with a sharp knife; cuts should be 1/8 to 1/4 inch deep. Combine all other ingredients except soy sauce. When well mixed, blend in 1 tablespoon soy sauce. If mixture is not spreadable, add another 1 to 2 tablespoons soy sauce. Rub mixture into loin as completely as possible, using your hands and penetrating the scored ines. Let pork stand at room temperature for 3 hours or refrigerate overnight.
Bring to room temperature before grilling. Secure pork on the spit. Arrange coals at far end of grill. Set drip pan under spit and insert spit when fire is ready. Roast for 1-1/2 to 2 hours or until pork is slightly pink inside, basting with juices from drip pan; do not over cook. Allow to rest for 5 to 10 minutes before cutting into thin slices.
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