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Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Ingredients:
1 (3-pound) boneless, rolled pork loin roast |
3 large garlic cloves, thinly sliced |
1 teaspoon pepper |
1 teaspoon dried thyme leaves |
1 onion, sliced |
vegetable cooking spray |
1/2 cup fat-free chicken broth |
1/2 cup cider vinegar |
1 (6-ounce) can tomato paste |
1/4 cup lemon juice |
2 tablespoons light brown sugar |
2 tablespoons worcestershire sauce |
1 tablespoon dijon mustard |
1/2 teaspoon paprika |
garnishes: lemon wedges, italian parsley |
Directions:
1. Trim any excess fat from roast. Cut deep slits in roast, using a paring knife; insert garlic slices. Stir together pepper and thyme; rub over all sides of roast, and set aside.
2. Sauté onion in a nonstick skillet coated with cooking spray over medium heat until tender. Stir in chicken broth and next 7 ingredients; bring to a boil, stirring constantly. Remove from heat.
3. Place roast in a lightly greased large Dutch oven; pour sauce over roast.
4. Bake, covered, at 350° for 1 hour and 20 minutes or until a meat thermometer registers 170°. Let stand 15 minutes. Slice and serve with sauce; garnish, if desired.
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