A pork loin roast is a nice change from beef, and adding barbecue sauce gives it a spicy vibe.
This barbecued pork loin is roasted and basted with a hot and spicy homemade barbecue sauce. Add more or less Tabasco, depending on the heat level you like.
- 1 pork loin roast, about 5 pounds
- 1/4 cup sugar
- 2 teaspoons paprika
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco or another hot pepper sauce
- 1/2 cup lemon juice (3 to 4 lemons)
- 1 cup vinegar
- 1 cup water
- Heat the oven to 325 F.
- Place the pork loin roast in a roasting pan.
- In a medium saucepan over medium-high heat, combine the sugar, paprika, salt, pepper, garlic powder, onion powder, Worcestershire sauce, pepper sauce, lemon juice, vinegar, and water.
- Bring the mixture to a boil.
- Spoon the sauce over the pork loin.
- Roast the pork in the preheated oven for about 2 to 2 1/2 hours, or to an internal temperature of at least 145 F on a meat thermometer.*
- Baste the roast pork frequently with the sauce throughout the cooking time.
*According to the USDA, the minimum safe temperature for pork is 145 F.
Go classic with the usual mix of potatoes -- mashed, baked or boiled -- and seasoned and steamed green vegetables like green beans, broccoli, lima beans or succotash. Try seasoned cauliflower in cheese sauce for something new.
Since this pork has a barbecue bent, follow that lead with corn on the cob, kalamata olive and parsley potato salad (no matter the season) or cauliflower and white bean salad. Or serve oven-baked macaroni and cheese if it's a cool season or a cold and fresh pasta salad if the weather is warm.
Pork is, of course, the other white meat. That generally means white wine. With this spiced-up pork loin, a dry Gewurztraminer makes a great pairing. Or choose a riesling or chardonnay. Go simple with dessert with vanilla-frosted yellow cake cupcakes, apple tart or ice cream.
- Roast boneless pork loin — 3 to 5 pounds — for about 20 to 25 minutes per pound.
- Bone-in pork sirloin — 4 to 5 pounds -- takes about 25 to 40 minutes per pound.
- The minimum safe temperature for pork is 145 F. Use a reliable instant-read thermometer inserted into the thickest part of the roast, not touching bone or gristle.