Friday, January 30, 2009

Herb Roasted Pork

Herb Roasted Pork

From: All Recipes

2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. pepper
2 clove garlic, minced
2 cloves garlic, slivered
olive oil
1 (5 lb.) boneless pork loin (I used 3 lbs. as that is all we needed for our family)
1/2 cup sugar
1 tbs. cornstarch
1/4 cup vinegar
1/4 cup water
2 Tbs. soy sauce

Preheat oven to 325 degrees. In a small bowl, combine, sage, salt, pepper, and garlic. Place several small slits in the top of the roast. Insert garlic slivers into the slits. Drizzle a small amount of olive oil over the top of the roast, smoothing it over. This helps the spices to stick to it a little bit better. Thoroughly rub the spices all over the pork. Place the pork in an uncovered roasting pan on the middle oven rack. (I followed the recipe tips in the comments that said to cover the roast for the first two hours to keep it moist, and boy was it.) Bake in the preheated oven for approximately 3 hours (mine didn't take as long as it was only 3 lbs.)

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 3-4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast and serve. (Next time I will double the glaze as we always like a lot of sauce.)

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