Oven-Barbecued Pork Roast
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 304 |
| pro | 29 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 61 mg |
| sodium | 434 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 10 |
| vit A | 2 |
| vit C | 7 |
| folate | 2 |
Coffee in the barbecue sauce makes this roast very special.
Ingredients
- 4 lb boneless double-loin centre cut pork roasts
- Barbecue Sauce:
- 2 tsp vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup strong brewed coffee
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
Preparation
Barbecue Sauce: In saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 5 minutes or until softened. Add coffee, ketchup, sugar, vinegar, Worcestershire, mustard and lemon juice; bring to boil. Reduce heat and simmer, stirring often, for 20 minutes or until thickened. Let cool.
In large bowl pour sauce over roast, turning to coat; cover and marinate for 12 hours in refrigerator.
Reserving sauce, place roast on rack in roasting pan; pour in 2 cups (500 mL) water. Roast in 325°F (160°C) oven, brushing with some of the reserved sauce every 30 minutes, for 2-1/2 to 3 hours or until thermometer registers 160°F (70°C). Transfer to cutting board and tent with foil. Let stand for 20 minutes before slicing.
Meanwhile, skim off fat from pan juices. In saucepan, bring pan juices and remaining reserved sauce to boil; reduce heat and simmer for 10 to 20 minutes or until thickened.
- Keywords : Main Course; Pork; Coffee; Roast; Mustard;
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