BBQ Pork Loin

This simple and easy Pork Roast is a delight to prepare and serve.

It always gets rave reviews, but is especially appreciated as a Sunday Dinner kind of meal.  It is so “cook friendly”  you’ll be tempted to make it your “go to” meal when company is expected.  It is economical, too.  A 4 lb. roast is 8 to 10 servings.

When I say, “cook-friendly,” I mean that the sauce is easily made ahead and the roast itself can be rubbed with the seasoning, covered and refrigerated in advance as well, ready to pop into the oven or on the grill/smoker for  meal that’s ready almost before you can make drinks, slice the bread and set the table.


BBQ Pork Loin "Cook-Friendly" Sunday Dinner

BBQ Pork Loin
“Cook-Friendly” Sunday Dinner

  • 1 boneless whole pork loin roast (about 4 lbs)
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. butter
  • 1/3 cup finely chopped onion
  • 1/2 cup ketchup
  • 1/3 cup dark brown sugar, lightly packed
  • 1 tbsp. dry mustard
  • 1 tsp. soy sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground cloves
  • 1/4 tsp. cayenne pepper


  1. Dry pork loin with paper towels, then rub with salt, pepper and fresh garlic
  2. Place in a foil or parchment lined shallow roasting pan and bake, uncovered, at 350°F for 55 minutes. (Or on your BBQ Grill/Smoker according to your grill’s instructions, but I suggest medium indirect heat for BBQ. Smokers all have their own personalities, and if you are a smoker expert with yours, you’ll know the drill.)
  3. While the roast is baking, (grilling/smoking) sauté onion in butter until tender and translucent.
  4. Stir remaining ingredients into the sautéed onions and bring all to a boil.
  5. Reduce heat and simmer, uncovered,  until sauce reduces,  is thick and rich (about 20 minutes). Stir often.
  6. Brush sauce over pork and continue to bake another 10 – 20 minutes until roast reads 160°F.  Cover and keep warm and allow to “rest” for at least 10 minutes before slicing to serve.

My suggestions for what to serve with during the winter are smashed baby red potatoes (with the skins and stirred together with caramelized onions (recipe: see Potatoes) and  roasted Brussel’s sprouts.  In the summer I serve it with dilled red potato salad and slightly steamed Haricot Verts  and quartered plum tomatoes tossed with a balsamic vinaigrette. The addition of grilled baby carrots is always nice when extra sides are needed for a crowd.

Wine suggestions: Riesling(√),  Chenin Blanc, Blanc d Blanc, Pinot Gris, White Zinfandel.

(√) = my pick

© Barbara A. Ziegler 2104 All Rights Reserved

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