|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 9g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Barbecue and pork go hand in hand and the meat is usually slathered with sauce and cooked in a smoker or on a grill and then enjoyed as pulled pork. This recipe takes those sweet and spicy barbecue flavors and combines them with a pork loin that is roasted in the oven, making a meal that can be enjoyed no matter the weather or time of year.
This oven-barbecued pork loin is roasted and basted with a hot and tangy homemade barbecue sauce as it cooks, creating a flavorful glaze. A combination of sugar, seasonings, Worcestershire, lemon juice, vinegar, and hot sauce is boiled and then brushed onto the pork as it cooks. You can add more or less Tabasco to the sauce, depending on the heat level you like.
The pork loin requires a few hours in the oven and some attention every so often to coat the meat with the sauce. If you like, you can boil the remaining barbecue sauce and serve it on the side with the cooked pork loin. This dish pairs nicely with glazed sweet potatoes, mashed potatoes, cream corn, and roasted vegetables.
1 (5-pound) pork loin roast
1/4 cup sugar
2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco, or another hot pepper sauce
1/2 cup lemon juice, from 3 to 4 lemons
1 cup vinegar
1 cup water
Gather the ingredients. Preheat the oven to 325 F.
Place the pork loin roast in a roasting pan.
In a medium saucepan over medium-high heat, combine the sugar, paprika, salt, pepper, garlic powder, onion powder, Worcestershire sauce, hot pepper sauce, lemon juice, vinegar, and water. Bring the mixture to a boil.
Spoon some of the sauce over the pork loin, making sure to coat evenly.
Roast the pork in the preheated oven for 2 to 2 1/2 hours or to an internal temperature of at least 145 F on a meat thermometer. Baste the roast pork frequently with the sauce throughout the cooking time.
Let the roast rest for a few minutes before slicing. If you like, you can boil any remaining barbecue sauce and serve it on the side.
- Roast boneless pork loin 20 to 25 minutes per pound.
- Bone-in pork sirloin takes 25 to 30 minutes per pound.
- The minimum safe temperature for pork is 145 F. Use a reliable instant-read thermometer inserted into the thickest part of the roast, not touching bone or gristle.
What's the Difference Between Pork Loin and Pork Tenderloin?
The loin and the tenderloin may have similar names but they are from different parts of the animal. The loin comes from the back of the pig while the tenderloin is from the muscle that runs along the backbone. The tenderloin is a boneless cut that is long and narrow while the loin is wider and flatter and can be boneless or bone-in.