Living 2 Eat |

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Illinois State Fair Award Winning…

Oven Barbecued Pork Roast

Yield: 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 cup onions, sliced

1/2 cup chicken broth

8 oz tomato sauce

1/4 cup chili sauce

1/4 cup Heinz ketchup

1/4 cup cider vinegar

1/4 cup 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 and trim off fat. Replace and tie string at 2″ intervals. Cut deep slits in roast and insert garlic.

Combine pepper, sage and 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 and sauté until tender.

Add chicken broth, bring to a boil. Transfer to baking dish. Bake roast, uncovered at 350F for 30 minutes.

Combine tomato sauce and 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 160F.

Slice roast; serve with sauce.