Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

Ingredients

• 8 servings sticky stout barbecue sauce 
• 3.5 lb pork loin roast boneless
• 2 tablespoons brown sugar 
• 4 teaspoons thyme leaves fresh divided chopped
• 1  garlic clove pressed
• 1 teaspoon coarsely ground pepper 
• 1 tablespoon kosher salt 
• 2 tablespoons paprika smoked
• 8 servings kitchen string 

Equipment

• baking pan
• grill
• kitchen thermometer
• kitchen twine

Directions

1. Stir together first 5 ingredients and 2 tsp. thyme. Trim pork roast. Rub paprika mixture over pork. Tie roast with kitchen string at 1 1/2-inch intervals, and place in a 13- x 9-inch baking dish. Chill, uncovered, 24 hours.
2. Light one side of grill, heating to 350 to 400 (medium-high) heat; leave other side unlit.
3. Place pork over lit side, and grill, covered with lid, 8 minutes on each side or until browned.
4. Transfer pork to unlit side, and grill, covered with lid, 35 to 45 minutes or until a meat thermometer inserted in thickest portion registers 14
5. Let stand 10 minutes.
6. Brush with Sticky Stout Barbecue Sauce.
7. Sprinkle with remaining 2 tsp. thyme.
8. Serve with remaining sauce.
9. Pair with: Charles Smith Wines Kungfu Girl Riesling (white) or Edmeades Mendocino County Zinfandel (red) or O'Dempsey's Big Red Ale beer (brewed in Atlanta, GA).