Oven Barbecued Pork Roast  

Tuesday, December 23, 2008

Makes 12 Servings
3 lb boneless rolled top loin pork roast
3 large garlic, sliced
1 tsp pepper, coarsely ground
1/4 tsp whole sage, Dried
1/4 tsp whole thyme, Dried
vegetable cooking spray
1 c onions, sliced
1/2 c chicken broth
8 oz tomato sauce
1/4 c chili sauce
1/4 c ketchup
1/4 c cider vinegar
1/4 c lemon juice
3 tbsp Worcestershire sauce
2 tbsp brown sugar
2 tsp Dijon mustard
1/4 tsp paprika
1/4 tsp red pepper
If roast has visible fat, untie strings & trim off fat. Replace & tie string at 2" intervals. Cut deep slits in roast & insert garlic. Combine pepper, sage & thyme; rub over surface of roast. Coat a non-stick skillet with cooking spray; place over medium high heat until hot.
Add pork roast and brown on all sides. Add onion & sauté until tender. Add chicken broth, bring to a boil. Transfer to baking dish. Bake roast, uncovered at 350°F for 30 minutes.
Combine tomato sauce & remaining ingredients in a medium saucepan. Bring to a boil over medium heat; pour over pork roast. Bake an additional 35-45 minutes or until meat thermometer inserted in center of roast registers 160°F. Slice roast; serve with sauce.

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