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Barbecued Pork Roast

Prep time 25 mins
Cook time 1 hr, 20 mins
Stand time 15 mins
Yield Makes 8 servings

Ingredients

  • 1 (3-pound) boneless, rolled pork loin roast
  • 3 large garlic cloves, thinly sliced
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme leaves
  • 1 onion, sliced
  • Vegetable cooking spray
  • 1/2 cup fat-free chicken broth
  • 1/2 cup cider vinegar
  • 1 (6-ounce) can tomato paste
  • 1/4 cup lemon juice
  • 2 tablespoons light brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon paprika
  • Garnishes: lemon wedges, Italian parsley

Nutrition Information

  • calories 364
  • caloriesfromfat 47 %
  • fat 19 g
  • satfat 6.9 g
  • monofat 8.4 g
  • polyfat 1.7 g
  • protein 36 g
  • carbohydrate 11 g
  • fiber 1.5 g
  • cholesterol 105 mg
  • iron 2.4 mg
  • sodium 363 mg
  • calcium 53 mg

How to Make It

  1. Trim any excess fat from roast. Cut deep slits in roast, using a paring knife; insert garlic slices. Stir together pepper and thyme; rub over all sides of roast, and set aside.

  2. Sauté onion in a nonstick skillet coated with cooking spray over medium heat until tender. Stir in chicken broth and next 7 ingredients; bring to a boil, stirring constantly. Remove from heat.

  3. Place roast in a lightly greased large Dutch oven; pour sauce over roast.

  4. Bake, covered, at 350° for 1 hour and 20 minutes or until a meat thermometer registers 170°. Let stand 15 minutes. Slice and serve with sauce; garnish, if desired.