Barbecued Roast Pork

What you need:

  • 3 lb / 1.5 kg boneless rolled top loin pork roast joint
  • 3 large garlic cloves sliced
  • 1 teaspoon black coarsely ground pepper
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • vegetable oil, approx. 2 tablespoons
  • 1 large onion, sliced (approx 8 oz)
  • 1/4pint (approx 150 ml) chicken stock
  • 8 oz tomato sauce (just over ¼ pint – approx 200ml)
  • 50ml (approx. 4 tablespoons) chili sauce
  • 50ml spicy tomato ketchup
  • 50ml apple cider vinegar
  • 50ml lemon juice
  • 3 Tablespoons Worcestershire sauce
  • 2 Tablespoons brown sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon red pepper

How to make it:

  1. If there is a large amount of fat on joint, trim it off along with strings if the joint has come tied. Using butcher’s (or kitchen string), tie at 2″ intervals.
  2. Cut deep slits in roast & insert garlic slices If desired, lay fat skin side up, sprinkle with salt and roast in a separate tin for those who like crackling.
  3. Combine pepper, sage & thyme; rub over surface of roast. Coat a non
  4. stick deep frying pan with oil, place over medium high heat until hot.
  5. Add pork roast and roll around until brown all over, about 10 – 15 minutes. Take out meat, put on one side. Add onion & sauté until tender.
  6. Add chicken stock bring to the boil. Transfer to a dish, then roast the meat uncovered at 350°f / 180°c for 30 minutes.
  7. Combine tomato sauce & remaining ingredients in a medium saucepan.
  8. Bring to a boil over medium heat; pour over pork.
  9. Roast for an additional 35-45 minutes or until meat thermometer inserted in center
  10. of roast registers 160°c. 325°f.
  11. Slice pork, serve with hot sauce, ideal with tender new potatoes, in season vegetables and home made apple chutney/sauce.

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