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Barbecue-Roasted Pork Loin

pork

1 pork single-loin roast; 1-1/2 pounds
1/4 cup prepared barbecue sauce
1 clove garlic; minced
1 teaspoon molasses
1/2 teaspoon rice or cider vinegar
dash hot pepper sauce
pinch (each) salt and pepper

If you can't find a single-loin roast, buy a double loin. Separate the two loins and - Freeze one for later use. Serve with steamed dark greens and corn bread for a little taste of the South. Place roast, fat side up, on rack in roasting pan; roast in 450°F oven for 25 minutes. In small bowl, whisk together barbecue sauce, garlic, molasses, vinegar, hot pepper sauce, salt and pepper; brush some over roast, brushing occasionally with sauce, for 10 to 15 minutes longer or until meat thermometer registers 160°F, juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly.

Contributor: Canadian Living Magazine - November, 1998

Yield: 6 servings

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