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Ingredients:
• 2- to 3-pound boneless pork top loin roast (single loin)
• 1 cup gluten free barbeque sauce
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/3 cup honey
• 2 tablespoons Dijon-style mustard
• 1 tablespoon wine vinegar
Instructions:
1. Place roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 hours to 1-3/4 hours or until the thermometer registers 150 degrees F.
2. In the saucepan stir together cornstarch and the cold water. Stir in barbeque sauce. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in honey, mustard, and vinegar. Heat through.
3. Brush some of the glaze onto the meat for the last 30 minutes of roasting. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Reheat remaining glaze; serve with meat.
4. Makes 6 to 8 servings
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