Barbecued Pork Roast

• 1 (3-pound) boneless, rolled pork loin roast
• 3 large garlic cloves, thinly sliced
• 1 teaspoon pepper
• 1 teaspoon dried thyme leaves
• 1 onion, sliced
• Vegetable cooking spray
• 1/2 cup fat-free chicken broth
• 1/2 cup cider vinegar
• 1 (6-ounce) can tomato paste
• 1/4 cup lemon juice
• 2 tablespoons light brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon paprika
• Garnishes: lemon wedges, Italian parsley

1. Trim any excess fat from roast. Cut deep slits in roast, using a paring knife; insert garlic slices. Stir together pepper and thyme; rub over all sides of roast, and set aside.
2. Saute onion in a nonstick skillet coated with cooking spray over medium heat until tender. Stir in chicken broth and next 7 ingredients; bring to a boil, stirring constantly. Remove from heat.
3. Place roast in a lightly greased large Dutch oven; pour sauce over roast.
4. Bake, covered, at 350u0b0 for 1 hour and 20 minutes or until a meat thermometer registers 170u0b0. Let stand 15 minutes. Slice and serve with sauce; garnish, if desired.

rolled pork, garlic, pepper, thyme, onion, vegetable cooking spray, chicken broth, cider vinegar, tomato paste, lemon juice, light brown sugar, worcestershire sauce, mustard, paprika, lemon wedges

Taken from www.myrecipes.com/recipe/barbecued-pork-roast (may not work)