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!

SMOKED PAPRIKA PORK ROAST WITH BARBECUE SAUCEIngredients:

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)
Directions:

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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