Barbecued Pork Roast

  • Yield: Makes 8 servings


  • 1 none (3-pound) boneless, rolled pork loin roast
  • 3 none large garlic cloves, thinly sliced
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme leaves
  • 1 none onion, sliced
  • none Vegetable cooking spray
  • 1/2 cup fat-free chicken broth
  • 1/2 cup cider vinegar
  • 1 none (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
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 364none
  • Calories from fat: 47%
  • Fat: 19g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 36g
  • Carbohydrate: 11g
  • Fiber: 1.5g
  • Cholesterol: 105mg
  • Iron: 2.4mg
  • Sodium: 363mg
  • Calcium: 53mg

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Barbecued Pork Roast Recipe