"Herb-rubbed roasted pork loin with a sweet, tangy glaze." — WENDEE_H
Watch video tips and tricks
1 (5 pound)
boneless pork loin
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.
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
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 the spices and garlic, mincing the garlic; added a bit of olive oil to make the rub stick to the roast better. I cut slits in the top of the roast and inserted more garlic slivers, and I also put a tent of foil over the roast for the first 2 hours to keep it moist. The sauce has a bit of a teriyaki taste, and no one I serve this to can seem to get enough of it! Awesome! My husband said to make sure I put the recipe in a "safe place" for repeated use! :)
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 recipe. I also use prepared minced garlic out of a jar. Much easier and I think the garlic flavor is better. Not sure were the 3 hour cooking time comes from, but it doesn’t matter. I bake in a convection oven which goes much faster. Simply use a good meat thermometer and take it out at 150 and rest covered with foil for 15 minutes. I cut into small medallions and serve over jasmine rice. Drizzle some extra sauce over the pork and rice before serving.
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 roast. I didn't have soy sauce so I used teriyaki and I also used red wine vinegar instead of the white. I had to stop my husband from devouring the entire roast! **Note from my BH&G Cookbook** Pork cooked with bacon, spinach, tomatoes or onion will sometimes remain pink even when well done so use the meat thermometer to ensure doneness.
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 suggested. I also jazzed up the rub a bit by adding onion powder and some garlic powder to the mix as well as the fresh garlic and rubbed sage. We had a 3 lb pork loin and it took about 1 1/2 hours to cook. I use an instant read themometer and it was reading 160 at the thickest part of the roast when I took it out. Don't forget to brush your glaze on during the last bit of cooking! We made gravy from the pan drippings by adding about 1 cup water and corn starch as well as adjusting the flavor with salt and pepper. You will not be disapointed!
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:
- added some rosemary to the rub
- used 2 tbsp. of flour instead of the 1 tbsp. of cornstarch (Betty Crocker's suggested substitution!)
And I let the glaze boil a little longer so it was quite thick- I prefer a really thick glaze as opposed to a runny one!
I recommend this recipe to anyone- so easy and SOOOO delicious!
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 sugar for white, plus a little honey until just the sweetness i liked, and some sesame seeds. the BEST addition i made was to add some sriracha (asian chili sauce) to the sauce, and that seemed to balance it perfectly- sweet, sour, and spicy. our 2 lb. roast was gone in about 15 minutes, with 2 adults and 2 kids. i will make this over and over again!
* Percent Daily Values are based on a 2,000 calorie diet.
Herb Roasted Pork
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 222
See how to make sage-rubbed roasted pork with a tangy glaze.
See how to make a succulent, fragrant pork roast with garlic and rosemary.
Make a simple brine and delicious maple glaze for roasted pork.