Barbecued Pork Roast

Barbecued Pork Roast Recipe


Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Cook: 1 Hour, 20 Minutes
Stand: 15 Minutes

Nutritional 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


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


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.

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.

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

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.

Holly Clegg,

Southern Living

June 2003
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