The first time I prepared a spit-roasted pig "properly", I understood that everything was decided even before lighting the fire: the marinade.
It is this that gives the meat that immediately recognizable aroma of herbs, garlic and white wine, and that helps it to remain juicy despite the long and dry cooking on the spit.
In my (very classic) version, I keep the French fundamentals: dry white wine, mustard, garlic, onion, thyme, bay leaf, rosemary, a little paprika for color, and oil to "carry" the aromas.
I also add a touch of honey: it's not there to sweeten, just to round out the flavor and encourage a nice golden crust. Nothing exotic, it's all about the local taste.
Seasonally, I like to add fresh herbs when they're at their best: rosemary and thyme are perfect. And if you have a fragrant lemon, a little zest brightens everything up without overpowering the other flavors.
The recipe is quick to prepare, but it gives its best with a proper resting time (even though, here, I am giving you a version “ready in less than an hour” for preparation).
You can use it on a cut of meat (shoulder, breast) or to baste regularly during cooking. The idea: well-seasoned meat, crispy skin, and that herby aroma that lingers on your fingers. Exactly what we want!
Marinade for spit-roasted pig
4
people17
minutes9
minutes203
kcal26
minutesA grilling marinade recipe , richly aromatic, designed to deeply infuse the pork and withstand long spit-roasting. Mustard, white wine, garlic, and herbs will do the trick for flavor, tenderness, and a beautiful golden crust.
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Ingredients
20 cl of dry white wine
6 tablespoons of sunflower oil
2 tablespoons of Dijon mustard
1 tablespoon of wholegrain mustard
4 garlic cloves
1 onion
2 fresh rosemary sprigs
6 sprigs of fresh thyme
2 bay leaves
1 lemon (finely grated zest + 1 tablespoon of juice)
1 tablespoon of sweet paprika
1 teaspoon of honey
2 teaspoons of coarse salt
1 teaspoon of ground black pepper
Preparation steps
- Peel the onion and dice it. Peel the garlic and crush it (or chop it very finely).
- In a large bowl, mix the two mustards with the white wine until you obtain a smooth base.
- Add the oil in a thin stream while whisking: you are looking for a slightly coating texture, not mayonnaise, just a homogeneous marinade.
- Add the onion, garlic, paprika, honey, coarse salt and pepper. Mix thoroughly.
- Grate the zest of the lemon (finely) and then add it along with 1 tablespoon of juice. Mix.
- Roughly chop the rosemary and thyme. Add them along with the bay leaf, then stir again.
- Instructions: Generously coat the pork (or pig) on all sides. Massage for 2 minutes to ensure penetration, especially in the folds and near the bones.
- Recommended resting time: cover and marinate in the refrigerator for ideally 12 to 24 hours (minimum 4 hours). Remove the meat from the refrigerator 45 minutes before cooking to allow it to come to room temperature.
- During spit-roasting, reserve some marinade to baste regularly (every 20 to 30 minutes). If it has come into contact with raw meat, boil it for 2 minutes before using it at the end of cooking.
📊 Nutritional Information
1 portion (approx. 75g of marinade)
| Nutrient | Value |
|---|---|
| Calories | 203 kcal |
| Proteins | 1g |
| Carbohydrates | 6g |
| including sugars | 3 g |
| Lipids | 18g |
| including saturated fatty acids | 2g |
| Fibers | 1g |
| Sodium | 1160mg |
| Vitamins | |
| Vitamin E | 18% AJR |
| Vitamin C | 10% AJR |
| Vitamin B6 | 8% AJR |
| Minerals | |
| Iron | 6% AJR |
| Potassium | 5% AJR |
| Magnesium | 4% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Food safety: If you reuse the marinade during cooking, keep some separate from the start (without it coming into contact with the raw meat) to baste the pork at the end of cooking. Otherwise, boil it for 2 minutes before use.
💡 Chef's Tips
For truly roasted pork, salt is key: it helps retain the juices. If the skin is present, brush the pork meat with salt at the beginning, then the skin towards the end of cooking to brown without burning.
And to avoid bitterness, go easy on the zest in the marinade recipe: fine pieces, no white part.
🔄 Variations
- For a more rustic marinade: replace the lemon with 2 tablespoons of cider vinegar (same spirit, very terroir) in the recipe.
- For a more herbaceous marinade: add 1 small handful of chopped flat-leaf parsley when brushing (not the day before, it turns black).
