Oven Barbecued Pork Loin Roast

Oven Barbecued Pork Loin Roast

The Spruce / Loren Runion

Prep: 15 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 45 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
621 Calories
28g Fat
13g Carbs
76g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 621
% Daily Value*
Total Fat 28g 36%
Saturated Fat 10g 49%
Cholesterol 234mg 78%
Sodium 577mg 25%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 2%
Total Sugars 10g
Protein 76g
Vitamin C 2mg 10%
Calcium 38mg 3%
Iron 2mg 12%
Potassium 1120mg 24%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A roasted pork loin is a simple dish that is a wonderful family meal. In this recipe, a homemade barbecue sauce gives this bone-in roast beautiful color and flavor. The pork first roasts for a couple of hours before the sauce is slathered on to allow it to create a rich, tangy coating. Although the barbecue sauce calls for a number of ingredients, it comes together quickly and easily.

Serve the barbecued pork roast with coleslaw, potatoes, and corn on the cob, or choose your family's favorite sides and salads.

Ingredients

  • 1 (5-pound) bone-in pork loin roast

  • 2 tablespoons unsalted butter or vegetable oil

  • 1/2 cup coarsely chopped onion

  • 3/4 cup water

  • 3/4 cup ketchup

  • 1/2 cup apple cider vinegar

  • 3 tablespoons brown sugar

  • 1 tablespoon Worcestershire sauce

  • 3/4 teaspoon dried oregano

  • 3/4 teaspoon paprika

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon ground mustard

  • 1/8 teaspoon freshly ground black pepper

  • 1 dash ground cloves

Steps to Make It

  1. Gather the ingredients.

    Oven Barbecued Pork Loin Roast ingredients

    The Spruce / Loren Runion

  2. Preheat 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 for 25 to 30 minutes per pound (2 hours to 2 1/2 hours for a 5-pound roast). The roast should register at least 145 F on a food thermometer, the minimum safe temperature for pork.

    pork loin on a roasting pan lined with foil

    The Spruce / Loren Runion

  3. 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.

    onions and vegetable oil cooking in a saucepan

    The Spruce / Loren Runion

  4. Add the remaining ingredients and mix well.

    onions with water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, oregano, paprika, salt, garlic powder, dry mustard, black pepper, and ground cloves in a saucepan

    The Spruce / Loren Runion

  5. Bring the sauce mixture to a simmer. Reduce the heat to low and simmer for 15 to 20 minutes, or until the sauce has reduced and thickened somewhat and the flavors are concentrated.

    barbecue sauce cooking in a saucepan

    The Spruce / Loren Runion

  6. Baste the pork roast with the barbecue sauce several times during the last 30 to 45 minutes of roasting time.

    barbecue sauce brushed over the pork loin

    The Spruce / Loren Runion

  7. Let the roast rest for 10 to 15 minutes before slicing. 

    Oven Barbecued Pork Loin Roast with a side of sauce

    The Spruce / Loren Runion

  8. Enjoy.

Tips

  • 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 top of the vegetables.
  • If you have extra barbecue sauce, you can cook it down and serve it on the side. Place the sauce in a skillet or small pot and cook over medium heat for 5 to 6 minutes until slightly reduced.

Recipe Variations

  • 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 to 1 teaspoon of liquid smoke to the sauce mixture.
  • Add 1 clove of minced garlic to the cooked onions and sauté for 1 minute longer. Omit the garlic powder and add the remaining sauce ingredients.

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