Smoked Paprika Pork Roast with Barbecue Sauce – Phase 3

Smoked Paprika Pork Roast with Barbecue Sauce – Phase 3

Looking for a dish that suits St. Patrick’s Day celebration? We got you covered! Why don’t you have this on your table to enjoy? Roasted pork looks tempting!


2 tablespoons smoked paprika
2 tablespoons stevia/xylitol
1 tablespoon sea salt
1 garlic clove, pressed
1 teaspoon coarsely ground pepper
4 teaspoons chopped fresh thyme, divided
1 (3 1/2- to 4-lb.) boneless pork loin roast
Kitchen string
Gluten-free Barbecue Sauce (click for recipe)

1. Stir together first 5 ingredients and 2 tsp. thyme. Trim pork roast. Rub paprika mixture over pork. Tie roast with kitchen string at 1 1/2-inch intervals, and place in a 13- x 9-inch baking dish. Chill, uncovered, 24 hours.

2. Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place pork over lit side, and grill, covered with lid, 8 minutes on each side or until browned.

3. Transfer pork to unlit side, and grill, covered with lid, 35 to 45 minutes or until a meat thermometer inserted in thickest portion registers 145°.

4. Let stand 10 minutes. Brush with Gluten-free Barbecue Sauce. Sprinkle with remaining 2 tsp. thyme. Serve with remaining sauce.

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