Rotisserie Pork Roast with Rosemary, Garlic and Balsamic Vinegar Glaze

1 packet (113 gram) Char Broil Pinch of Sizzle Smokin' Brine

1 cup water

3½ pound bone-in pork loin roast

¼ cup balsamic glaze (such as Gia Russa)

1 tablespoon dried rosemary, crumbled

In a large, resealable plastic bag, mix the brine spices and water. (or use your favorite rosemary/garlic brine recipe). Add the roast and refrigerate 24 hours.

Prepare grill for low-heat cooking and equip with rotisserie.

In a small bowl, combine glaze with rosemary.

Put roast on the rotisserie rod and grill about 90 minutes or until temperature on instant-read meat thermometer reaches 145 degrees. During the last 10 minutes of cooking, brush the roast a time or two to give a good coating of glaze.

Let rest 15 minutes before cutting.

Serves eight to 10.

Cook's note: If you don't have a rotisserie for your grill, roast in a 325-degree oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees. Brush with glaze during last 10 minutes of cooking.