Barbecued Pork Loin
The cooking time for pork depends on the thickness of the meat; roast until an instant-read thermometer inserted in the thickest part registers 155 degrees.
Everyday Food, May/June 2003
- Prep Time 15 minutes
- Total Time 1 hour
- Serves 4
Yield Serves 4
- 1 can tomato sauce, 14 1/2 ounces
- 1 small onion, minced (about 1/2 cup)
- 1 clove garlic, minced
- 1 tablespoon plus 2 teaspoons dark-brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- Salt and fresh ground pepper
- 1 1/2 pounds boneless pork loin, tied
- 1 tablespoon canola oil
- Preheat oven to 450 degrees. Make the barbecue sauce: In a medium bowl, stir together tomato sauce, 1/4 cup water, onion, garlic, sugar, vinegar, mustard, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over pork. In a medium ovenproof skillet, heat oil over medium-high heat. Place pork in skillet, and sear on all sides until golden brown, about 8 minutes total. Remove from heat, pour off excess fat from skillet, and carefully pour some of the barbecue sauce over pork, covering completely.
- Transfer skillet to oven. Cook, basting every 15 minutes, until juices run clear, about 45 minutes; meat should register 155 degrees on an instant-read thermometer. Transfer pork to a cutting board; cover and let rest about 10 minutes, then slice thinly and serve with remaining barbecue sauce.
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