Oven Barbecued Pork Loin Roast

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/20/20
Oven Barbecued Pork Loin Roast

The Spruce / Loren Runion
  • Total: 2 hrs 45 mins
  • Prep: 15 mins
  • Cook: 2 hrs 30 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
586 Calories
31g Fat
17g Carbs
56g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 586
% Daily Value*
Total Fat 31g 40%
Saturated Fat 10g 52%
Cholesterol 160mg 53%
Sodium 708mg 31%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Protein 56g
Calcium 65mg 5%
*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 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.

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.

Ingredients

  • 1 pork loin roast (bone-in, about 5 pounds)
  • 2 tablespoons butter (or vegetable oil)
  • 1/2 cup onion (chopped)
  • 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)
  • 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground mustard (dry)
  • 1/8 teaspoon black pepper (fresh ground)
  • 1 dash cloves (ground)

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. Add the pork roast to the rack and roast for about 25 to 30 minutes per pound, or 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 water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, oregano, paprika, salt, garlic powder, dry mustard, black pepper, and ground cloves 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 about 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

Tip

  • 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.

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 teaspoon to 1 teaspoon of liquid smoke to the sauce mixture.
  • When the onions are tender, add 1 clove of minced garlic and sautĂ© for 1 minute longer. Omit the garlic powder and add the remaining sauce ingredients.

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