Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

By kimvess

Southern Living

OCTOBER 2011

Ingredients

• 2 tablespoons smoked paprika
• 2 tablespoons brown sugar
• 1 tablespoon kosher 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
• Sticky Stout Barbecue Sauce (see below)

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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. 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°. Let stand 10 minutes. Brush with Sticky Stout Barbecue Sauce. Sprinkle with remaining 2 tsp. thyme. Serve with remaining sauce.


Sticky Stout Barbecue Sauce:
1 small onion, finely chopped
1 tablespoon vegetable oil
2 garlic cloves, minced
1 (11.2-oz.) bottle stout beer
1 cup spicy barbecue sauce
1/4 cup fig preserves
2 tablespoons apple cider vinegar

Preparation
1. Sauté onion in hot oil in a large saucepan over medium-high heat 4 to 5 minutes or until tender. Add garlic; sauté 1 minute. Gradually stir in beer. Cook 8 to 10 minutes or until mixture is reduced by half. Reduce heat to medium.
2. Stir in barbecue sauce and next 2 ingredients, and cook 4 to 5 minutes or until thoroughly heated.

Note: We tested with Guinness Extra Stout beer and Sweet Baby Ray's Sweet 'n Spicy Barbecue Sauce.

Note:
Prep and cook sauce 3 days ahead. Cover and chill, and reheat when ready.