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Herb Roasted Pork


"Herb-rubbed roasted pork loin with a sweet, tangy glaze."
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3 h 20 m servings 472 cals
Original recipe yields 8 servings


  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 45.8 g
  • 92%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
  4. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 1011
  1. 1338 Ratings

Most helpful positive review

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 lik...

Most helpful critical review

This recipe is a good template, but has a lot more depth and flavor if you use brown sugar and balsamic vinegar. Also double the water in the sauce. With those adjustments 5 stars

Most helpful
Most positive
Least positive

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 lik...

This was an amazing dish!I used balsamic vinegar, and was a bit worried since the mix of soy sauce and the balsamic looked so dark on the roast, but the flavour was outstanding. I also doubled t...

This is an excellent recipe. I normally use a 1 ½ to 2 pound pork tenderloin but I still DOUBLE the herb rub and TRIPLE the sauce. For best results do not substitute for the sage. It makes this ...

Can you rate this higher than 5 stars was the question my brother asked when I served this to his family last night. we did double the glaze and used brown sugar and balsamic vinagar as suggest...

This roast literally fell apart before the 3 hours were up!!! So tender. I used a roaster with a lid. I didn't have a rack to fit so I just cut up an onion in big chunks and placed under the roa...

delicious! my roast was 2 lb. and took about 1 hr. 45 min. to cook. i used the same amount of seasoning for my small roast, doubled the garlic, and doubled the sauce. i also substituted brown...

This was by far the best roast I have ever had! It was soooo juicy and the flavours fit perfectly! I did make some changes though just for my personal taste and for what I had onhand: - adde...

i'll admit that i was skeptical at first, but it actually turned out great! even my pork-hating husband enjoyed it. a tip for using up the leftover pork & glaze: chop up the pork, throw in a ...

I've cooked this as a roast and as tenderloin. Tenderloin is much better! I used 1lb tenderloin, kept the sauce and herb measurements the same. Changed with brown sugar and balsamic vineger. ...