I made this the other night using a 3 pound boneless, center cut pork roast. After rubbing the sage, etc. mixture over the roast, I placed it into a plastic bag and put it in the refrigerator for 1 hour. I also used brown sugar instead of white and good Balsamic vinegar in the glaze. When the roast reached 125 deg., I started to baste it and took it out of the oven at 135 deg. I tented it with foil for 15 minutes, then sliced and served it with extra glaze on the side. It was so juicy, we really didn't need the extra glaze. We had leftovers 3 days later and it was just as delicious and tender as the first time. I will definitly make this again.
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I made this the other night using a 3 pound boneless, center cut pork roast. After rubbing the...