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Herb Roasted Pork

SUBMITTED BY: WENDEE_H PHOTO BY: MizzKat

"Herb-rubbed roasted pork loin with a sweet, tangy glaze."

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Read Reviews (393)

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PREP TIME	20 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness.
Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

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REVIEWS

Reviewed on Jun. 2, 2006 by MellieMae

This was an amazing dish!I used balsamic vinegar, and was a bit worried since the mix of soy... MORE

Reviewed on Feb. 25, 2007 by GUYCHEF

This is an excellent recipe. I normally use a 1 ½ to 2 pound pork tenderloin but I still... MORE

Reviewed on Nov. 13, 2005 by EMBOPEMBO

This was by far the best roast I have ever had! It was soooo juicy and the flavours fit... MORE

Reviewed on Aug. 11, 2007 by Tina

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Tina
Aug. 11, 2007

Probably one of the best pork roast I've ever made. I took a glass baking dish about the size of my roast and spead the dry ingredients in there. I added way more than called for because I like my roast to be crusted on the outside, not burned. I also added garlic salt. Then I rolled my roast in the seasonings. No need to add oil to the roast before coating. I placed the roast in one of those large black roasting pans with a cake rack on the bottom so it would not sit in it's drippings. No need to cover it with foil. I cooked mine for 2 hours & 45 minutes at 325 degrees and it did not burn. I also used a meat thermometer. Definately double the sauce. I combined all my ingredients except for the cornstarch and got it warm first. Then I had a whisk on hand when I added the cornstarch slowly so it wouldn't clump up. If your sauce gets too thick just add a little more vinegar. At 2 1/2 hours I took the roast out and drizzled about 1/2 cup of sauce over the roast. I did not brush it because I didn't want to rub off my seasonings. I put it back in the oven for another 15 minutes and it was perfect. I will use this sauce with other meals. It reminded me of the Chinese BBQ sauce on hula beef.

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10 users found this review helpful

Probably one of the best pork roast I've ever made. I took a glass baking dish about the size... MORE

Reviewed on Feb. 17, 2007 by e.parzy

delicious! my roast was 2 lb. and took about 1 hr. 45 min. to cook. i used the same amount... MORE

Reviewed on May 26, 2007 by CLS1220

I've cooked this as a roast and as tenderloin. Tenderloin is much better! I used 1lb... MORE

Reviewed on Jul. 13, 2007 by lmcirig

This was super easy to make & really tasted awesome. My husband LOVED it. I actually cooked... MORE

Reviewed on Jul. 11, 2007 by ASTCLAIR1

Can you rate this higher than 5 stars was the question my brother asked when I served this to... MORE

Reviewed on Nov. 28, 2007 by SherriTheJinx

This roast literally fell apart before the 3 hours were up!!! So tender. I used a roaster with... MORE

Reviewed on Aug. 22, 2007 by joan

i'll admit that i was skeptical at first, but it actually turned out great! even my... MORE

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Nutritional Information

Herb Roasted Pork

Servings Per Recipe: 8

Amount Per Serving

Calories: 472

Total Fat: 24.6g
Cholesterol: 138mg
Sodium: 474mg
Total Carbs: 14g
Dietary Fiber: 0.1g
Protein: 45.8g

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