1 (3 lb.) boneless rolled top loin pork roast
3 lg. cloves garlic, minced
1 tsp. coarse ground pepper
1/2 tsp. dry whole sage
1/2 tsp. dry whole thyme
Vegetable cooking spray
1 c. sliced onion
1/2 c. chicken broth
1 (8 oz.) can tomato sauce
1/4 c. chili sauce
1/4 c. catsup
1/4 c. cider vinegar
1/4 c. lemon juice
3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
2 tsp. Dijon mustard
1/2 tsp. paprika
1/8 tsp. red pepper

Remove strings from pork roast, trim fat and re-tie roast securely with heavy string at 2" intervals. Cut deep slits in roast and insert garlic. Combine pepper, sage and thyme; rub over surface of roast. Coat a non-stick skillet with cooking spray; place over medium high heat until hot. Add pork roast and brown on all sides. Add onion; saute until tender. Add chicken broth. Bring to a boil. Put in baking pan. Combine rest of ingredients. Bring to a boil and pour over roast. Bake at 350 degrees until roast is tender, approximately 2 to 2 1/2 hours. Cut in slices and serve with sauce.