Pork Loin with Cranberry BBQ Sauce
You can use this barbecue sauce on any other meat as well — and use it on the grill as well as on meat roasted in the oven.
- 1 (3-pound) lean pork loin roast
- ¼ cup low-sodium ketchup
- 3 tablespoons apple cider vinegar
- 3 tablespoons spicy brown mustard
- 2 tablespoons brown sugar
- 3 cloves garlic
- 1 onion, minced
- ½ cup chopped fresh cranberries
- ¼ cup water
- ⅛ teaspoon pepper
Preheat oven to 350ºF. Trim excess fat from pork roast and place in roasting pan. Roast for 45 minutes.
Meanwhile, combine ketchup, vinegar, mustard, brown sugar, garlic, onion, cranberries, water, and pepper in small saucepan and bring to a boil. Simmer for 5 minutes, then remove from heat.
Remove pork from oven and baste with sauce. Continue roasting, basting every 5 minutes with sauce, for another 40–50 minutes or until pork registers 155ºF on a meat thermometer. Let rest for 5 minutes.
While pork is resting, simmer remaining sauce for 2 minutes. Slice pork and serve with sauce.
Fat: 12.34 grams
Saturated fat: 4.45 grams
Dietary fiber: 0.52 grams
Sodium: 95.07 mg
Cholesterol: 82.88 mg
The Other White Meat
There has been a very effective advertising campaign about pork being “the other white meat.” While pork is considered a red meat, changes in breeding over the last 15 years have resulted in leaner pork that has 25 percent less saturated fat. The tenderloin, with little internal marbling, actually does have as much fat and cholesterol as chicken.