Happy Tuesday !!

     I hope your Monday didn't stain or otherwise mess up your jackets! It was pretty good at this asylum, we made it through unscathed LOL!  So today's recipe was used mainly because I wanted to cook once and have many possibilities.  It really turned out delicious and I hope it does the same for you.  When I served it last night it was with fresh baked asparagus. Mashed potatoes would have fared well also but we recently had them with meatloaf!

     I'm not normally a fan of buying the pork loins because they tend to be so dry.  They normally run a good price though and can be used in many ways so it is a very good investment! I didn't even add the barbecue sauce to it when we ate it last night.  The juice in the bottom of the pan was more than sufficient and tasted awesome!  Leftovers at some point will be mixed with barbecue sauce; likely put on a bun and accompanied by coleslaw.  If I have some beyond that, maybe stir fry! Listen, thanx for stopping by.  Let us know if we can help you find anything or answer any questions.  We can be a little slow sometimes, asylum life does that to you, but we will always get back to you!   Till Thursday my crazy friends!

Barbecue Pork Roast

1/4 C Worcestershire Sauce

1/4 C Soy sauce

2 Tablespoons honey

2 Tablespoons cider vinegar

3 teaspoons lemon juice

1 teaspoon prepared mustard

1 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon black pepper

2 cloves garlic, minced

1 (4 lb) pork loin roast

1 Cup barbecue sauce

In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper and garlic.  Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin.  Seal and marinate in refrigerator for at least 4 hours (preferably overnight).  It also does well to turn it over sometimes.  I flip it every time I go into the fridge for something :)

Preheat oven to 325°F.

Remove roast from bag, place in a roasting pan and discard marinade.  Roast pork loin at 325° for 2-2.5 hours or to an internal temperature of 160-170 on an instant read thermometer.  Serve with the barbecue sauce.

*Credit for this recipe goes to Food Network