Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

Name: Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce
Total time: 1 h 30 min
Yield: Makes 8 servings
Ingredients: 2 tablespoons smoked paprika; 2 tablespoons brown sugar; 1 tablespoon kosher salt; 1 garlic clove, pressed; 1 teaspoon coarsely ground pepper; 4 teaspoons chopped fresh thyme, divided; 1 (3 1/2- to 4-lb.) boneless pork loin roast; Kitchen string; Sticky Stout Barbecue Sauce

2 Ratings
1 Review

We "dry-brined" the pork before grilling it. This method calls for rubbing a mixture on the pork and chilling it. This allows for salt to pull seasonings into the meat and improve juiciness and flavor. It's unusual, but you do chill uncovered to keep the rub "dry." (Otherwise, the rub dilutes in trapped moisture.)

Recipe by Southern Living October 2011

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Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary test

hands-on:

25 mins

total:

1 hr 30 mins

Yield:

Makes 8 servings

Ingredients

2 tablespoons smoked paprika
2 tablespoons brown sugar
1 tablespoon kosher salt
1 garlic clove, pressed
1 teaspoon coarsely ground pepper
4 teaspoons chopped fresh thyme, divided
1 (3 1/2- to 4-lb.) boneless pork loin roast
Kitchen string
Sticky Stout Barbecue Sauce

Directions

Step 1
Stir together first 5 ingredients and 2 tsp. thyme. Trim pork roast. Rub paprika mixture over pork. Tie roast with kitchen string at 1 1/2-inch intervals, and place in a 13- x 9-inch baking dish. Chill, uncovered, 24 hours.

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Step 2
Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place pork over lit side, and grill, covered with lid, 8 minutes on each side or until browned. Transfer pork to unlit side, and grill, covered with lid, 35 to 45 minutes or until a meat thermometer inserted in thickest portion registers 145°. Let stand 10 minutes. Brush with Sticky Stout Barbecue Sauce. Sprinkle with remaining 2 tsp. thyme. Serve with remaining sauce.
Step 3
Pair with: Charles Smith Wines Kungfu Girl Riesling (white) or Edmeades Mendocino County Zinfandel (red) or O'Dempsey's Big Red Ale beer (brewed in Atlanta, GA).

Chef's Notes

Mix together the paprika pork rub a couple hours ahead.

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pensacola

08/21/2013

MarionNagle

01/15/2012

I made this pork for Christmas, and was enjoyed by all. I roasted it in the oven at 350 uncovered. My son-in-law made sandwiches the next day (actually every day) with tomato and mayo until there was nothing left . I used apricot instead of fig preserve and it couldn't have been better. I also used dark beer instead of stout beer. I have been asked to make it as a second meat on Thanksgiving, not everyone in our family likes turkey.

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Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

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Ingredients

Directions

Chef's Notes

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All Reviews for Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

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Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Reviews (1)

All Reviews for Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce