Best Ww Oven Barbecued Pork Roast 5 Points Recipes

OVEN-BARBECUED PORK ROAST

Steps:

• Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
• In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
• Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
• Place the roast in a large Dutch oven and pour the sauce over the roast.
• Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
• Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
• Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
• Delicious!

WW OVEN-BARBECUED PORK ROAST - 5 POINTS

Steps:

• Preheat the oven to 325 degrees.
• Place the pork on a rack in a shallow roasting pan.
• Roast until the pork is browned and the center reaches 165 degrees on a meat thermometer, about 1 hour and 20 minutes.
• Meanwhile, in a medium saucepan, combine the apples, cranberries, barbecue sauce, sugar and 1/4 cup water; bring to a boil.
• Reduce the heat and simmer, uncovered , stirring as needed, until the cranberries pop and the sauce is slightly thickened, about 15 minutes.
• Place the pork on a serving platter and slice.
• Spoon the sauce over the pork slices.

WW OVEN-FRIED PORK CHOPS 5-POINTS

Steps:

• Preheat oven to 350 degrees.
• Trim fat from chops.
• Combine juice and next 4 ingredients in a bowl; stir well.
• Combine breadcrumbs, Italian seasoning, paprika, and dash of garlic powder in a shallow dish; stir well.
• Dip chops in juice mixture, and dredge in breadcrumbs mixture.
• Place chops on a broiler pan coated with cooking spray.
• Bake at 350 degrees for 50 minutes or until tender, turning after 25 minutes.

WEIGHT WATCHERS BBQ PORK SANDWICH W/COLESLAW

Steps:

• Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
• Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
• Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
• Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

WW 5 POINTS - ROSEMARY AND GARLIC GRILLED PORK LOIN

Steps:

• Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.
• Place pork on a large sheet of plastic wrap.
• In a small bowl, mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix; spread mixture over pork, covering entire surface.
• Wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).
• Remove plastic wrap and place pork on grill.
• Grill outdoors over indirect heat, turning occasionally, until a meat thermometer inserted in center reads 160°F, about 25 minutes.
• Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160°F, about 20 minutes.
• (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the internal temperature be at least 160°F.).
• Remove pork from grill or oven and let rest for 10 minutes before slicing.
• Toss arugula with vinaigrette and serve with pork.
• 5 Points yields about 3 ounces of pork and 1 cup of arugula per serving.

WW 3 POINTS - CHINESE BARBECUED PORK

Steps:

• Prick the tenderloin all over the the tip of a knife.
• Combine the honey, hoisin sauce, sake, oyster sauce, soy sauce, and sesame oil in large ziplock bag.
• Add pork to bag.
• Refridgerate, turning the bag occasionally, for 6-24 hours.
• Preheat oven to 450*F.
• Spray rack of roasting pan and place in the pan.
• Place the tenderloin on the rack; discard the marinade.
• Roast until instant-read thermometer registers 160* in thickest part of tenderloin (approx. 25-27 min).
• Let stand 5 min before slicing.
• 3 Points for 1/4 of the tenderloin.