Native to the Caribbean, Jamaica in particular, Jerk-style cooking produces a spicy and tender piece of meat. The meat of choice is usually chicken or pork that is dry or wet rubbed with a Jerk spice. This spice is primarily made up of allspice and Scotch Bonnet peppers. Jerk also refers to the cooking technique that originated as open pit barbecuing, but evolved into cooking in old oil barrels that have been hinged and filled with charcoal. The result of all of this? A succulent and tender, spicy piece of meat.

1. Place the pork loin onto a roasting pan.
2. Whisk together the Napoleon® Jerk Injector Sauce, Pino Grigio, sugar and salt. Fill the Napoleon® Injector with the marinade. Pierce the pork loin multiple times with the needle to inject marinade directly into the meat. Pour remaining marinade over pork loin, cover and refrigerate for 24 hours, turning occasionally to marinate evenly.
3. Meanwhile, prepare the basting sauce. Whisk together the Napoleon® Jerk Injector Sauce, honey, and white wine. Season with salt and coarsely ground black pepper to taste. Cover and refrigerate until needed.
4. Remove pork loin from pan and discard the marinade. Skewer pork loin directly through the center with the rotisserie rod, sliding pork loin into middle of rod. Secure the loin with the rotisserie forks until tightened. Season pork loin with salt and coarsely ground black pepper to taste. Holding rod on either end with palms facing up, gently roll rod back and forth in your hands to ensure pork loin turns evenly and is centred. Adjust with counter weights, according to manufacturer’s instructions, if necessary.
5. Season pork loin with salt and coarsely ground black pepper to taste.
6. Preheat grill to medium heat.
7. Place skewered pork loin onto grill, setting up rotisserie according to manufacturer’s instructions. Turn on rotisserie motor and watch pork loin turn for about a minute to ensure even cooking. Close lid, and allow to roast for 1 to 1½ hours, checking for doneness and basting every 20-30 minutes with the Honey Jerk Glaze.
8. Pork is ready when a meat thermometer inserted into the center of the loin reaches a minimum internal temperature of 150˚F for medium doneness.
9. Give pork loin a final baste with glaze and remove rotisserie rod from grill according to manufacturer’s instructions. Carefully remove rotisserie rod from centre of loin. Cover pork loin loosely with aluminum foil, and allow meat to rest for 10 minutes. Cut into 1½” thick slices and serve immediately.