"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Barbecued Pork Roast Recipe

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This recipe for Barbecued Pork Roast, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Haegele
Added: Wednesday, March 26, 2008


1 (3-pound) boneless, rolled loin of pork roast
3 large garlic cloves, sliced thinly
1 teaspoon pepper
1 teaspoon dried thyme leaves
1 onion, sliced
1/2 cup fat-free canned chicken broth
1/2 cup cider vinegar
1 (6-ounce) can tomato paste
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon paprika

Preheat the oven to 350 F.
Trim any excess at from the pork roast. Cut deep slits in the roast, and insert garlic slices. Combine the pepper and thyme; rub over the surface of the roast. In a non-stick saucepan, saute' the onion over medium heat. Add the chicken broth, vinegar, tomato paste, lemon juice, Worcestershire sauce, brown sugar, Dijon mustard, and paprika, stirring until the mixture comes to a boil. Remove from heat. Place the roast in a non-stick pot coated with non-stick cooking spray, and cover with the barbecue sauce. Bake for 1 1/2 to 2 hours or until very tender. Slice, and serve with sauce

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