|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||2%|
|Total Sugars 10g|
|Vitamin C 2mg||10%|
|*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.|
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.
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
Gather the ingredients.
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.
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 remaining ingredients and mix well.
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.
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 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.
- 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.