|Nutritional Guidelines (per serving)|
A homemade barbecue sauce gives this pork loin roast a flavorful, tangy coating. Serve the pork roast with coleslaw, potatoes, and corn on the cob, or choose your family's favorite sides and salads. It's a great choice for a rainy day.
A number of spices and herbs are required for the homemade sauce, but it is a very easy preparation. Just chop the onion and measure the seasonings for the delicious barbecue sauce. The pork is basted with the sauce during the last 30 to 45 minutes in the oven.
- 1 pork loin roast (bone-in, about 5 pounds)
- 1/2 cup onion (chopped)
- 2 tablespoons butter or vegetable oil
- 3/4 cup water
- 3/4 cup ketchup
- 1/2 cup cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon oregano (dried leaf)
- 3/4 teaspoon paprika (ground)
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/4 teaspoon mustard (dry)
- 1/8 teaspoon black pepper (fresh ground)
- 1 dash cloves (ground)
Heat the oven to 325 F.
Line a roasting pan with foil and place a rack in the pan.
Place the pork roast on the rack and roast it in the heated oven for about 25 to 30 minutes per pound, or until it registers at least 145 F on a food thermometer, the minimum safe temperature for pork.
Meanwhile, make the barbecue sauce. Heat the butter or vegetable oil in a medium saucepan over medium-low heat; add the onion and cook until softened and translucent.
Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, oregano, paprika, garlic powder, salt, dry mustard, black pepper, and ground cloves, and mix well.
Bring the sauce mixture to a simmer. Reduce the heat to low and simmer for about 15 to 20 minutes or until the sauce has reduced and thickened somewhat and the flavors are concentrated.
Baste the pork roast with the barbecue sauce several times during the last 30 to 45 minutes of roasting time.
Let the roast rest for 10 to 15 minutes before slicing.
- If you don't have a rack for your roasting pan, scatter chunks of onions and carrots in the bottom of the foil-lined pan and place the roast on the vegetables.
- Replace the pork loin with pork butt or pork shoulder and slow-roast it at 275 F for about 1 hour per pound, or until very tender. Make the sauce and baste during the last 30 to 45 minutes of cooking time.
- Substitute white vinegar or wine vinegar for the cider vinegar.
- For a smoky flavor, add 1/2 teaspoon to 1 teaspoon of liquid smoke to the sauce mixture.
- When the onions are tender, add 1 clove of minced garlic and sauté for 1 minute longer. Omit the garlic powder and add the remaining sauce ingredients. Simmer for 15 to 20 minutes.