Ingredients
1/2 cup reduced-sodium chicken broth1/2 cup ketchup2 tablespoons cider viengar2 tablespoons Worcestershire sauce2 tablespoons brown sugar2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon cayenne pepper1 boneless whole pork loin roast (2 pounds)
Preparation
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight.
Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally.
