Ingredients

• 2 kg loin of pork, with a long flap, well scored
• 4-5 tblsp West Indian Spice Blend
• 8 dried pear halves
• 2-3 tblsp oil
• 1 tblsp salt

Fresh Pineapple Chutney

• 1/2 fresh pineapple
• 2 tblsp chopped fresh thyme
• 1 red chilli, deseeded and chopped
• 1 tblsp each spice blend (above), dark brown sugar and dark rum
• grated rind and juice 1 lime
• 2-3 tblsp avocado or olive oil

Method

1. Take the well-scored pork and place skin side down on a chopping board. Drizzle over a little oil and then sprinkle over 4-5 tblsp of the spice mix. Arrange the pear halves down the centre of the pork loin. Bring the flap over to enclose the filling and tie securely with string. Rub the pork with the oil and salt.
2. Pre-heat the barbecue to 230-240 degrees Celsius and have the rotisserie grill on.
3. Secure the pork loin firmly on the rotisserie bar and set in place. Begin the motor and check that all is working before closing the lid.
4. Leaving the rotisserie grill on, plus one of two other burners, keep the temperature as close to 200 degrees Celsius as possible. From time to time you may need to turn another burner on or off as required. Allow 30 minutes per 500 grams? cooking time, or about 2 hours. Pork is cooked when it reaches an internal temperature of 71 degrees Celsius.
5. Once cooked, remove the pork from the barbecue and the rotisserie rod and allow it to stand for 15 minutes before carving and serving with the Fresh Pineapple Chutney.