How to Cook a Small Pork Loin

Pork loin roast is an excellent meat to serve, but often times a 8 to 10 lb. roast can be too much for 2 to 4 people. A 4 to 6 lb. roast is much better suited for a smaller group, especially if it is served with sides.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 to 6 lb. Pork Roast
• Roasting Pan
• Meat thermometer
• 1/2 cup chopped onion
• 3 tbsp. vegtable oil
• 3/4 tsp. paprika
• 3/4 cup water
• 3/4 cup catsup
• 1/3 cup cider vinegar
• 5 tbsp. brown sugar
• 4 tsp. Worcestershire sauce
• 3/4 tsp. oregano
• 3/4 tsp. garlic salt
• 1/2 tsp. salt
• 1/4 tsp. dry mustard
• 1/8 tsp. black pepper
• 1/8 tsp. ground cloves

1. Preheat oven to 325 degrees F. Place pork loin on oven rack in shallow roasting pan. Roast for 3 hours or until meat thermometer registers 160 degrees F.

2. Prepare the sauce. While the pork loin is cooking, cook the onions in hot oil until they are tender. Add the remaining ingredients and mix well. Simmer for fifteen minutes.

3. Continuously check the meat during the last hour or so, sometimes the pork can dry out quickly.

4. Baste meat several times with sauce during last 30 minutes of cooking time. Serve the rest of the sauce with the meat.

Tips & Warnings

• The vinegar and brown sugar balance is key to your preferred taste. If you like your sauce more tangy and on the sour side, add more vinegar and reduce the brown sugar.

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